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Ingredients
Deep-fried Zucchini with Tomato Sauce
- 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)
Whisk beer in a bowl with flour, egg and 1/2 teaspoon each salt and sugar and let rest for about 15 minutes.
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.
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.
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.
Arrange zucchini on a plate, cover with tomato mixture and serve with potatoes.