Zucchini Pancakes with Paprika Cream

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 egg (s)
  • 2 egg yolks
  • 6 tablespoon heavy cream
  • 8 tablespoon water
  • 60 g parmesan, rated
  • 220 g wheat, round
  • 2 tablespoon parsley, chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon Delikata spice mix *
  • 500 g zucchini, coarsely rated
  • 2 cloves garlic)
  • Olive oil, for frying
  • 2 bell peppers, red or green, to taste
  • 4 tomato (s)
  • 400 g sour cream
  • 2 cloves garlic)
  • 1 bunch chives
  • salt and pepper
Zucchini Pancakes with Paprika Cream
Zucchini Pancakes with Paprika Cream

Instructions

  1. For the buffers:
  2. Mix the eggs, cream, water, parmesan, wheat and parsley to a thick batter. Season to taste with salt and delicacies and cover and leave to soak for 1 hour.
  3. For the paprika cream:
  4. Core the peppers and tomatoes and cut into small cubes. Finely chop the chives. Stir everything into the sour cream. Squeeze the garlic and season with salt and pepper. Keep refrigerated until the pancakes are baked.
  5. Stir the zucchini grated and pressed garlic into the batter. Bake cakes from 2 tablespoons of batter in olive oil and keep warm. Serve chilled paprika with it.
  6. * Delikata is a mixture of spices from the health food store. Alternatively, you can add turmeric, coriander, garlic powder, pepper, fenugreek and / or cumin to taste.

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