Vegetable Fritters with Creamy Broccoli Sauce
Breakfasts • European
Description
Vegetable fritters with creamy broccoli sauce
Ingredients
- Carrot 55 oz
- Young zucchini 10 oz
- Dill 0 oz
- Scallions 0 oz
- Wheat Flour 4 tablespoons
- Kefir 5 fl oz
- Activated Baking Soda ¼ teaspoon
- Balsamic Vinegar 1 tablespoon
- Onion 5 oz
- Broccoli 5 oz
- Sour Cream 5 oz
- 10% cream 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Breadcrumbs to taste
- Butter 2 tablespoons
- Ground Dried Garlic to taste
Step-by-Step Guide
Step 1
Grate the zucchini and carrot on a fine grater.
Step 2
Chop the green onion and dill into the mixture.
Step 3
Season the mixture with salt and pepper to your taste.
Step 4
Mix in the flour until the mixture is homogeneous.
Step 5
Add the baking soda and kefir.
Step 6
Let the batter rest for 20 minutes at room temperature.
Step 7
While the batter is resting, prepare the sauce. Chop the broccoli and onion into small pieces, sauté them in butter until soft. Then add the sour cream and cream and blend with an immersion blender. Simmer on low heat for no more than 5 minutes. The sauce has a delicate taste; if you like it spicy, you can season it with spices or add ground garlic to your taste.
Step 8
Form the vegetable patties, coat them in breadcrumbs or a mixture of breadcrumbs and bran, and fry until golden brown. You can also make them without the breadcrumb mixture; in this case, the fritters will be softer without a crust. I prepare them both ways.
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