Zucchini Fritters with Herb Quark
A summer classic – squeezing out the zucchini is the whole trick.
Nutrition per serving
453kcal11.6 gCarbs10.4 gSugar31.2 gProtein30.7 gFat5.8 gFibre
Ingredients
- 600 g courgette
- 110 g egg
- 40 g Parmesan
- 30 g ground almonds
- 20 g olive oil
- 4 g spices
- 150 g low-fat quark
- 10 g herbs
- 5 g lemon juice
Preparation
- Coarsely grate the zucchini, salt it, let it stand for 10 minutes and squeeze it out very firmly in a cloth.
- Mix with the eggs, Parmesan, almonds and pepper.
- Fry the fritters in the olive oil for 3 minutes per side until golden.
- Stir the quark with the herbs, lemon juice, salt and pepper and serve alongside.
Under 9 g of carbs per serving. The herb quark adds 10 g of extra protein on the side – a dip as a protein source is an underrated trick.
A summer classic – squeezing out the zucchini is the whole trick.
Ingredients
- 600 g zucchini
- 110 g ei
- 40 g parmesan
- 30 g mandeln_gemahlen
- 20 g olivenoel
- 4 g gewuerze
- 150 g magerquark
- 10 g kraeuter
- 5 g zitronensaft
Preparation
- Coarsely grate the zucchini, salt it, let it stand for 10 minutes and squeeze it out very firmly in a cloth.
- Mix with the eggs, Parmesan, almonds and pepper.
- Fry the fritters in the olive oil for 3 minutes per side until golden.
- Stir the quark with the herbs, lemon juice, salt and pepper and serve alongside.
Under 9 g of carbs per serving. The herb quark adds 10 g of extra protein on the side – a dip as a protein source is an underrated trick.