Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 g carrot (s)
- 400 g zucchini
- 2 onions)
- 2 egg (s)
- 4 tablespoon flour
- 250 g yourt
- 100 g crème fraîche
- 1 bunch chives
- 0.5 ½ bunch parsley
- salt and pepper
- Seasoned Salt
- oil
Print Recipe
Pin Recipe Instructions
- Coarsely grate the zucchini and carrots. Let it steep for 15 minutes with 1 teaspoon of salt. In the meantime, chop the onions and set aside.
- Mix the yogurt with the crème fraîche, chop the parsley and chives and add to the crème fraîche-yogurt mixture. Season to taste with herb salt and a little pepper.
- Put the zucchini and carrots in a fine sieve and squeeze out the liquid well. Then place in a bowl, add the onions, stir in 2 eggs and 4 tablespoon flour. Season the mixture with salt and pepper.
- Heat oil in a pan and fry small buffers from the courgette and carrot mixture. The buffers should be golden brown on both sides.
- Drain briefly on kitchen paper, then serve with the yogurt and herb cream.
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