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
Print Recipe
Pin Recipe Instructions
- 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.
- 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!
- For the sauce, mix the sour cream with the herbs. The sauce stays cold.
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