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
Print Recipe
Pin Recipe Instructions
- For the buffers:
- 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.
- For the paprika cream:
- 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.
- 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.
- * 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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