Simple Zucchini Buffers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g zucchini
- 2 potato (s)
- 2 carrot (s)
- 2 onions)
- 1 clove garlic
- 2 teaspoons, heaped herbs, e.g., parsley, mint, chives
- 150 grams flour
- some salt and pepper
- some paprika powder
- some oil
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini. Peel the potatoes, carrots and onions. Roughly grate all ingredients and mix in a bowl. Peel, finely chop the garlic and mix in. Add the flour and knead the mixture so that the liquid from the vegetables sticks to the flour. Add the herbs and season with salt, pepper and paprika powder.
- Heat the oil in a pan and fry small buffers in it on both sides until crispy, occasionally pressing lightly on the buffers. Place on kitchen paper to drain.
- Herbal quark, for example, tastes good with it.
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