Delicious light snacks recipes and low-calorie zucchini buffers
The sky is blue, the temperatures are still pleasant in the evening and the food is good anyway. What is better than a summer evening with friends and light snacks? We have put together great recipes.
Meanwhile, Zucchini is no longer boring vegetables but even serves as a base for low-carb noodles and other goodies.
How about zucchini buffers and feta cream? You do not need that much either.
- 100 g of feta
- 0.5 teaspoon lemon zest
- Salt pepper
- 150 g of flour
- 2 eggs
- 0.5 teaspoon chili flakes
- 2 zucchini
- 4 stalks dill
- 8 tablespoons of oil
- 16 cherry tomatoes
For the Fetacreme: Crumb the feta in a lightning hacker. Then add the lemon zest, 50 ml of water, a little salt and pepper and mix until creamy. Then you can put the feta cream in a small bowl and put it in cold. So it tastes best with the zucchini buffers afterward.
For the buffers: You mix flour with 200 ml of water, add eggs, chili flakes, half a teaspoon of salt and a little pepper and stir with a whisk to a smooth dough. Then you rasp the courgettes roughly and chop three stalks of dill with the fine stems very fine. Then you lift both under the dough. From the rest of the dill, you can pluck the tips. Next, heat four tablespoons of oil in a large non-stick pan.
Here you put half of the zucchini mass with a tablespoon in about eight small portions (one tablespoon each) and fry the buffers on each side for two to three minutes until golden brown. Then let the buffers drain on a paper towel and keep them in the oven at 100 degrees warm. The rest of the mass you can process just as you mitgarst the tomatoes in the pan.