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🍽️ Crispy Zucchini Skillet with Cream Cheese Dip

551 kcal · 30 min · 4 servings

Ingredients

• 1 bunch chives (20 g each)
• 200 g sour cream
• salt
• pepper
• 1 tbsp lemon juice
• 2 zucchini
• 2 shallots
• 120 g halloumi (45% fat in dry matter)
• 4 eggs
• 200 ml milk (3.5% fat)
• 120 g spelt wholemeal flour
• 3 tbsp rapeseed oil

Instructions

1. 1. Wash the chives thoroughly and dry them well.
2. 2. Cut the chives into fine rings.
3. 3. Put the chive rings into a bowl.
4. 4. Mix the chives with crème fraîche.
5. 5. Season the dip with salt, pepper, and a splash of lemon juice.
6. 6. Clean the zucchini and rinse it.
7. 7. Cut the zucchini into cubes of about 1 cm.
8. 8. Peel the shallots and dice them finely.
9. 9. Grate the halloumi cheese coarsely.
10. 10. Separate the eggs by separating the yolk from the white.
11. 11. Whip the egg whites stiff with a pinch of salt.
12. 12. Mix the egg yolks with milk and flour to form a smooth batter.
13. 13. Season the batter with salt.
14. 14. Stir the grated halloumi into the batter.
15. 15. Gently fold the whipped egg whites into the batter.
16. 16. Heat the oil in a large skillet.
17. 17. Fry the zucchini cubes and shallots for 2 to 3 minutes over medium heat.
18. 18. Pour the batter evenly over the vegetables in the skillet.
19. 19. Cook the skillet dish over low heat for 6 to 7 minutes.
20. 20. Flip the skillet dish using a spatula.
21. 21. Cook the skillet dish for another 5 to 6 minutes until done.
22. 22. Break the skillet dish into pieces.
23. 23. Serve the skillet dish on plates.
24. 24. Serve the dip separately.

Nutrition per serving

• kcal: 551
• Protein: 23 g · Fett/Fat: 39 g · Carbs: 26 g