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Zucchini Hash Browns – Zucchini Puffer

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Ingredients

Adjust Servings:
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
yogurt mixture
200 g plain yogurt
100 g creme fraiche
2 Tbsp chopped chives
1 Tbsp chopped parsley

Zucchini Hash Browns – Zucchini Puffer

Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

  • yogurt mixture

Directions

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Zucchini Hash Browns

zucchini, hash browns, puffer, salad, yogurt, cheese, dip, recpe, tasty, delicious, light, dinner, lunch, breakfast, brunch, lovethatbite
or known as Zucchini Puffer in Germany is perfect for breakfast, light lunch, dinner or any time in between! The crispy hash brown crust just takes it over the top. Zucchini is the only star in this recipe, so this is a perfect way to use up that extra zucchini from the garden! I love to eat this hash browns when I’m on diet, it tastes good and low calories.

Note:

  • The secret to getting these hash browns crunchy is making sure to squeeze as much water from the zucchini as you can. You can use a paper towel to remove the water.
  • Make sure your pan is nice and hot and you should be good to go.
  • You can keep the leftover in the fridge and you can also just serve these as a cold meal.

This recipe is incredibly simple and if you have too much zucchini and don’t know what you have to do with them, you can try my other Zucchini recipe: Stuffed Zucchini or Pasta with ground meat, zucchini & tomatoes

If you make this or any of my recipes, I’d love to see them! Just take a photo and tag me @lovethatbite on Instagram

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Steps

1
Done
5 mins

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.

2
Done
5 mins

Place the zucchini back to the large bowl. Add the chopped onion, cheese, flour, eggs, salt, pepper, and mix until well combined.

3
Done
20 mins

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.

4
Done
2 mins

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.

Stephanie

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