Mini Zucchini Pancakes (German Zucchini Puffer)


I am back! Back with my family at home in Germany and it is time to enjoy the Easter break πŸ™‚ I am already looking forward to cooking a vegetarian Easter menu, including a super lovely new cake I want to try. So stay tuned – there are more recipes to come πŸ˜‰

I made the zucchini fritters from scratch, having the traditional German dish of Kartoffelpuffer in mind. These are technically grated vegetables (in this case potatoes), formed to a batter, fried in oil and served with a dip. Some serve it with a fresh herbes dip, but the traditional way would be to eat it with apple puree! My zucchini puffer didn’t turn out to be as firm as I wanted them to be, but that is because I disobeyed my instincts to put some flour in… So it was my own fault, but no worries, I adapted it in the recipe πŸ˜‰

Ingredients (serves 1):

1 Zucchini
2 small potatoes
1 spring onion
1 egg
1 tbsp flour
Salt, pepper, nutmeg

Wash the zucchini and peel the potatoes. Grate both with a coarse grater and transfer to a bowl. Chop the spring onion and add it to the grated vegetables. Add the egg and season with salt, pepper, and nutmeg. Take a tablespoon to remove the water that has collected from the vegetables. Then stir under the flour. If more water collects while you are frying the fritters, remove it again. Heat up oil in a pan and use a tablespoon to transfer the batter to the pan, one spoon at a time. Of course you can fry several fritters in the same pan at the same time. Turn them around, when they are golden brown and continue until the batter is empty. Collect the fritters that are ready to eat on a plate with paper towels, they will absorb some of the oil πŸ˜‰

Tip: Serve with a homemade tzatziki, or a fresh garlic dip and a salad πŸ™‚


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