Vegetable Fritters with Herb Sauce

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ kg vegetables, e.g. B Potatoes, carrots, celery, fennel, kohlrabi, leeks and onions
  • 2 egg (s)
  • Breadcrumbs
  • salt and pepper
  • nutmeg
  • Grains at will
  • Clarified butter
  • 2 cups sour cream
  • Herbs, fresh, at will
Vegetable Fritters with Herb Sauce
Vegetable Fritters with Herb Sauce

Instructions

  1. Roughly grate the vegetables (you can choose what tastes good here. However, it is advisable to use at least one flavor-intensive vegetable, such as celery, as otherwise the buffers will taste a little weak.) Grate coarsely with the food processor. Mix with the eggs and add enough breadcrumbs to make a malleable mass. Season well with salt, pepper and nutmeg and mix in the grains as desired. Tip: fry a sample buffer and then add seasoning if necessary.
  2. Form small buffers from 2 tablespoons each and fry them slowly in clarified butter at a rather low temperature. Warning, the buffers turn brown quickly!
  3. For the sauce, mix the sour cream with the herbs. The sauce stays cold.

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