Ingredients
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800 g zucchini2 big zucchini
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1 small chopped onion
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2 small egg
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4 Tbsp flour
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3 Tbsp parmiggiano reggiano
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salt
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pepper
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1 tbsp vegetable oil
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yogurt mixture
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200 g plain yogurt
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100 g creme fraiche
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2 Tbsp chopped chives
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1 Tbsp chopped parsley
Directions
Zucchini Hash Browns
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
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2
Done
5 mins
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3
Done
20 mins
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Heat a tablespoon oil in a wide frying pan over medium-high heat. Fry them until golden and crisp on both sides. |
4
Done
2 mins
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yogurt mixture |