Zucchini Hash Browns – Zucchini Puffer
Course: appetizers, breakfast, snacks, vegetarianCuisine: GermanyDifficulty: EasyServings
4
servingsPrep timeminutes
Cooking time
30
minutesTotal timeminutes
Ingredients
800 g zucchini (2 big zucchini)
1 small chopped onion
2 small egg
4 Tbsp flour
3 Tbsp parmiggiano reggiano
salt
pepper
1 tbsp vegetable oil
200 g plain yogurt
200 g plain yogurt
100 g creme fraiche
2 Tbsp chopped chives
1 Tbsp chopped parsley
Steps
- Coarsely grate (about 2 large) zucchini.
Transfer the grated zucchini to a strainer and squeeze with your hand or with an extra paper towel to press out water.
- Place the zucchini back to the large bowl. Add the chopped onion, cheese, flour, eggs, salt, pepper, and mix until well combined.
- Heat a tablespoon oil in a wide frying pan over medium-high heat.
Once the oil nicely hot, add heaped tablespoonfuls of the potato mixture and flatten slightly using a slotted spatula.
Fry them until golden and crisp on both sides.
It takes around 3-4 minutes on each side. Drain on paper towel.
Repeat with the remaining zucchini mixture and allow to cool slightly.
- yogurt mixture: In a medium bowl, mix together plain yogurt, creme fraiche, chives, and parsley.
Serve the zucchini hash browns with the yogurt mixture and some fresh salad.
