Zucchini Potato Pancakes with Radish Quark
Zucchini potato pancakes with radish quark is a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bundle radishes
- 375 g quark (20% fat in the mix)
- 4 tbsp olive oil
- salt, pepper
- 1 small bowl of watercress
- 250 g potatoes and zucchini each, mostly firm varieties
- a pinch nutmeg
Instructions
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1.
For the dip, wash, trim, and slice radishes into thin strips; cut 2–3 radishes into rounds for garnish and set aside. Whisk quark with 1 tsp olive oil until smooth. Season with salt and pepper. Trim watercress (leave a bit for serving) and mix it with the radish strips into the quark.
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2.
Wash zucchini and slice into thin julienne strips about 3 cm long. Peel potatoes and grate them coarsely. Place grated potato in a clean kitchen towel, squeeze out excess moisture. Combine potato with zucchini strips and season with salt, pepper, and nutmeg.
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3.
Heat remaining olive oil in a non‑stick skillet over medium heat. Drop spoonfuls of the potato‑zucchini mixture into the pan and fry until golden brown on both sides to form small pancakes. Plate the pancakes with the radish quark dip, garnish with sliced radishes and watercress, and serve immediately.
