Summary

Ingredients

• 600 g potato (s)
• 2 zucchini
• 1 medium onion (s)
• 2 egg (s)
• 5 tablespoon flour
• 50 g hazelnuts, chopped
• salt and pepper
• 3 tablespoon oil

For the dip:

• 1 clove (s) garlic, pressed
• 250 g quark
• 50 ml cream
• 2 teaspoons mustard, medium hot
• salt and pepper
• 2 tablespoon herbs, mixed

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Instructions

1. Grate the potatoes, zucchini and onion. Mix with eggs, flour and nuts and season with salt and pepper. Heat the oil in a pan and fry golden brown puffers one by one.
2. Mix the ingredients for the dip, season with salt and pepper and serve with the buffers.