Zucchini and Potato Pancakes with Quark Dip

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Zucchini and Potato Pancakes with Quark Dip
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 47 min.
Ready in
Calories:
332
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie332 kcal(16 %)
Protein11.99 g(12 %)
Fat19.74 g(17 %)
Carbohydrates28.14 g(19 %)
Sugar added0 g(0 %)
Roughage3.15 g(11 %)
Vitamin A157.37 mg(19,671 %)
Vitamin D0.73 μg(4 %)
Vitamin E3.69 mg(31 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.94 mg(16 %)
Vitamin B₆0.35 mg(25 %)
Folate55.04 μg(18 %)
Pantothenic acid0.26 mg(4 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C41.3 mg(43 %)
Potassium1,002.65 mg(25 %)
Calcium169.07 mg(17 %)
Magnesium38.9 mg(13 %)
Iron1.31 mg(9 %)
Iodine13.2 μg(7 %)
Zinc0.61 mg(8 %)
Saturated fatty acids3.56 g
Cholesterol61.28 mg

Ingredients

for
4
Ingredients
500 grams zucchini
salt
400 grams waxy potatoes
1 egg
2 tablespoons Pastry flour
freshly ground peppers
Nutmeg
4 tablespoons Canola oil (for cooking)
1 garlic
250 grams Quark
100 grams Yogurt (0.1% fat)
1 splash lemon juice
How healthy are the main ingredients?
zucchinisaltpotatoeggNutmeggarlic

Preparation steps

1.

Rinse and trim the zucchini and grate coarsely. Sprinkle with salt and let sit for about 10 minutes, then rinse and drain. Peel the potatoes and grate. Place the potatoes and zucchini in a damp kitchen towel and squeeze out, saving the liquid in a bowl. Let the starchy water sit for about 10 minutes, then pour the water off of the top, leaving the thick starchy mixture in the bottom of the bowl. Add the zucchini and potatoes to the bowl along with the egg and the flour and mix well. Season with salt, pepper and nutmeg.

2.

Cook the pancakes in a (preferably nonstick) pan with hot oil for 2-3 minutes. Flip over and cook for another 2-3 minutes until golden brown on both sides. Continue to cook the pancakes in batches until all the batter is used, then drain on absorbent paper.

3.

For the dip, peel and press the garlic. Rinse the dill, shake dry, pluck the leaves and chop. Stir with the garlic, quark and yogurt until smooth and season with lemon juice, salt and pepper. Pour the sauce into a small bowl and serve along with the pancakes.