Zucchini buffer with tomato salad

Name: Zucchini buffer with tomato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g red and yellow cherry tomatoes; 1 (approx. 220 g/ net 160 g) small bunch of radishes; 1/2 bunch flat leaf parsley; 2 Shallots; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Olive oil; 2 Courgette; 350 g Potatoes; 2 Eggs (size M); 2 heaped Tbsp Flour; 60 g clarified butter; 1 big clean dishrag

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g red and yellow cherry tomatoes
1 (approx. 220 g/ net 160 g) small bunch of radishes
1/2 bunch flat leaf parsley
2 Shallots
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Olive oil
2 Courgette
350 g Potatoes
2 Eggs (size M)
2 heaped Tbsp Flour
60 g clarified butter
1 big clean dishrag

Directions

1
Wash the tomatoes, drain and cut in half. Clean, wash and slice the radishes. Wash parsley, shake dry and pluck the leaves. Peel and finely dice the shallots.
2
Mix vinegar, half of the shallots, some salt, pepper and sugar. Embezzle oil. Mix the vinaigrette, tomatoes, radishes and parsley, except for a little garnish.
3
Clean the zucchini, wash and pat dry. Roughly grate the zucchini, place on a tea towel and squeeze well. Peel and wash the potatoes and also grate them coarsely. Mix zucchini, potatoes, remaining shallots, eggs, flour, some salt and pepper in a bowl.
4
Heat approx. 15 g clarified butter in a large, coated pan. With a tablespoon, place 4 small heaps in the pan, flatten and fry until golden brown while turning. Keep the finished buffers warm and fry 12 more zucchini buffers from the remaining buffer mixture.
5
Arrange zucchini buffer and tomato salad on 4 plates.