Vegetable Fritters Made from Dumpling Mass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g douh (1 pack dumplin douh, coolin shelf)
- 2 carrot (s)
- 0.5 ½ m. Zucchini, approx. 300 g
- 1 medium onion (s)
- 1 egg (s)
- 2 teaspoons vegetable stock, instant
- salt and pepper
- breadcrumbs
- Curry powder
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and core the zucchini. Peel the onion and carrots as well. Put everything in a food processor and grate finely. Then place in a bowl and mix with the dumpling dough. If the mass is too runny, mix it a little with the breadcrumbs. Season to taste with the spices.
- Heat the oil in a pan and bake the dough in batches from both sides to form a buffer.
- Also very tasty as a main course with a dip of your choice or quark as a side dish. But can also be served as an accompaniment to almost anything.
- If the buffers are not deep-fried in a deep fryer, they are a fairly low-fat and low-calorie meal (around 160 kcal per 100 g).
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