Deep-fried Zucchini with Tomato Sauce

0
Average: 0 (0 votes)
(0 votes)
Deep-fried Zucchini with Tomato Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
125 milliliters beer
50 grams Whole wheat flour
1 egg
salt
sugar
1 kilogram baby potatoes
5 Tomatoes
125 milliliters Tomato juice
100 grams Feta (Feta)
2 Tbsps finely chopped parsley
250 grams Quark
freshly ground peppers
800 grams thick Zucchini
125 grams spicy Spread (from a health food store or health food store)
How healthy are the main ingredients?
potatoZucchiniFetaWhole wheat flourparsleyegg

Preparation steps

1.

Whisk beer in a bowl with flour, egg and 1/2 teaspoon each salt and sugar and let rest for about 15 minutes.

2.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.

3.

Blanch tomatoes for a few seconds in a pot of boiling water, rinse with cold water, peel, quarter, remove seeds and puree in a blender with tomato juice, crumbled feta cheese, parsley and cheese and season with salt and pepper.

4.

Rinse zucchini, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices and sprinkle with salt and pepper. Dip zucchini discs in beer batter and fry in a pot with hot oil until golden brown on both sides. Keep zucchini slices warm in the oven.

5.

Arrange zucchini on a plate, cover with tomato mixture and serve with potatoes.