Walking Veggie Sticks
very easy
40 mins
40 mins
Ingredients
- 2 small courgettes (about 150 g each)
- 50 g Parmesan (piece)
- 50 g Breadcrumbs
- 7-10 Tbsp Sea salt Pepper
- 8 TABLESPOONS Oil
- 150 g Camembert (60 % fat)
- 50 g soft butter
- 100 g Double cream cheese
- 4 TABLESPOONS light beer (Pils)
- 1 small onion
- 7-10 Tbsp Salt
- 2 TEASPOONS Precious sweet paprika powder
- 1 (approx. 400 g) Sweet potato
- 100 g Jalapeños (glass)
- 200 g sour cream
Directions
- 1
For the ZucchiniSticks clean and wash the zucchini, cut them in half lengthwise and cut them into strips of approx. 1⁄2 cm thickness. Grate parmesan and mix with breadcrumbs. Season zucchini with sea salt and pepper and roll in the cheese mixture.
- 2
Heat 4 tablespoons of oil in a large frying pan. Fry the zucchini sticks in it in portions for about 5 minutes each while turning. Remove with a skimmer and place on kitchen paper.
- 3
For the Obatzda dice Camembert roughly. Mash with butter, cream cheese and beer in a bowl with a fork. Peel onion, dice very finely and stir into the cheese mixture. Season with salt, pepper and paprika powder.
- 4
Serve with zucchini sticks.
- 5
For the sweet potato sticks, peel and wash the sweet potato and cut it into slices of approx. 1.5 cm thickness. Then cut the slices lengthwise into approx. 1.5 cm thick sticks. Heat 4 tablespoons of oil in the same pan.
- 6
Fry the potato sticks for about 8 minutes while turning. Season with sea salt and pepper. Lift out with a skimmer and place on kitchen paper.
- 7
For the JalapeñoDip, drain the Jalapeños, chop them coarsely and mix them with sour cream. Serve with the sweet potato sticks.
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