Courgette Buffer

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Mix flour in a bowl with pepper and about 1 teaspoon salt. Whisk milk, cream and eggs. While stirring, gradually pour into the flour and mix to a smooth dough. Let it swell for about 10 minutes.

2. 2

   Meanwhile clean, wash and finely grate the zucchini. Place in a clean kitchen towel and squeeze the liquid well.

3. 3

   Heat the oil in portions in a large frying pan. Add approx. 1 heaped tablespoon of zucchini mixture per zucchini buffer, flatten slightly and bake for 3-4 minutes on each side. Remove the finished buffers, drain on kitchen paper and keep warm in a hot oven (approx. 50°C).

4. 4

   Zucchini buffer - even better with herb quark! For the herb quark you simply take quark in your preferred fat level (especially tasty with 20% fat) and mix it as you like with finely chopped herbs, garlic, salt and pepper. For consistency, mix with a little milk if necessary - the dip is ready for the zucchini buffers.