Zucchini Quark Cookies with Paprika Sauce

Ingredients

• 1 small zucchini
• 20 g butter
• 150 g Sour cream
• 150 g Low-Fat Quark
• 150 g fine wheat semolina
• 2 egg yolks
• Salt
• pepper (ground)
• nutmeg
• sunflower oil (for frying)
• 0.5 onion (finely diced)
• 1 tbsp butter
• 2 paprika peppers (finely diced)
• 150 g Sour cream
• 100 ml Vegetable broth
• 1 tsp Sweet paprika powder
• salt (and pepper)
• 1 tsp starch

Instructions

1. 1.

   Cut the zucchini into small cubes and sauté in butter until just tender, then let cool.

2. 2.

   Add crème fraîche, low-fat quark, semolina, egg yolks, and spices; mix well. Fold the cooked zucchini into the batter, season, and refrigerate overnight.

3. 3.

   The next day shape dough into cookies and fry in hot oil on both sides until golden brown.

4. 4.

   For the paprika sauce sauté onion in butter until translucent, then add crème fraîche, vegetable broth, paprika powder, and spices; bring to a boil and add paprika cubes. Whisk starch with 1 tbsp water, stir into sauce, bring to a boil, thicken, and season.

5. 5.

   Serve the zucchini cookies with the paprika sauce.