John Myers
Zucchini Pancakes with Garlic Curd
The perfect zucchini pancakes with garlic curd recipe with a picture and simple step-by-step instructions.
- 500 g Zucchini
- 2 Eggs
- 5 Tablespoon Wheat flour
- Salt, pepper, parsley, dill
- Oil for baking
- 250 g Lowfat quark
- 2 Garlic cloves
- Salt, pepper, mineral water or milk
- Coarsely grate the zucchini and season with salt. Let it steep a little, squeeze out the zucchini grated well and discard the broth. Add the eggs, flour, pepper and the finely chopped herbs to the grated zucchini. Stir well and let the flour swell a little.
- Heat oil in a pan and fry the zucchini batter in small pancakes. Drain on kitchen paper.
- For the garlic quark, peel the garlic cloves, press through the press and add to the quark. Mix the quark with a little mineral water (this makes it looser and creamier) or milk thinner. Season to taste with salt and pepper and let it steep.
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