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🍽️ Crispy Zucchini Fritters with Yogurt Dip

302 kcal · 30 min · 4 servings

Ingredients

• Zucchini 800 g
• Onions, yellow 1 pcs
• Sunflower oil 8 tbsp
• Oats, fine 60 g
• Eggs 2 pcs
• Vine tomatoes 1 pcs
• Parsley, fresh 30 g
• Quark 20% fat in trace 150 g
• sour cream 150 g
• Tomato paste 3 tbsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Rinse the zucchini under running water.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Grate the zucchini coarsely.
4. 4. Peel the onion and cut it in half.
5. 5. Dice the onion finely.
6. 6. Heat 1 teaspoon of oil in a pan over medium heat.
7. 7. Sauté the onion cubes for about 3 to 4 minutes until translucent.
8. 8. Add the grated zucchini, onion cubes, oat flakes, and eggs to a bowl.
9. 9. Mix all the fritter ingredients well together.
10. 10. Wash the tomato and remove the green stem.
11. 11. Remove the seeds from the tomato.
12. 12. Dice the tomato into small pieces.
13. 13. Wash the parsley and shake it dry.
14. 14. Pick the parsley leaves off the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Stir quark and sour cream with tomato paste in a separate bowl.
17. 17. Season the dip with salt and pepper to taste.
18. 18. Fold in the tomato cubes and parsley into the dip.
19. 19. Season the zucchini mixture with salt and pepper.
20. 20. Heat oil in a pan over high heat.
21. 21. Fry the zucchini fritters in batches until golden brown on both sides.
22. 22. Cook for about 3 to 4 minutes per side.
23. 23. Drain the finished fritters on kitchen paper.
24. 24. Let the fritters cool down slightly.
25. 25. Serve the zucchini fritters with the prepared dip.

Nutrition per serving

• kcal: 302
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 24 g