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easy &quick

Fried Zucchini Puffers with Bell Pepper Sauce

QimiQ Benefits

  • Problem-free reheating possible
  • Binds with fluid - no separation of ingredients
  • Creamy indulgent taste with less fat

Minutes

15

Difficulty

easy

Fried Zucchini Puffers with Bell Pepper Sauce
Fried Zucchini Puffers with Bell Pepper Sauce

Ingredients

For 8 portions

  • 2small

    Zucchini, finely diced

  • 40g

    Butter

  • 300g

    QimiQ Classic, room temperature

  • 300g

    Low fat quark [cream cheese]

  • 300g

    Wheat semolina, fine

  • 4

    Egg yolk(s)

  • Salt and pepper

  • Nutmeg

  • g

    Sunflower oil, to fry

  • For the sauce

  • 1

    Onion(s), finely diced

  • 2tbsp

    Butter

  • 200ml

    Clear vegetable stock

  • 2tsp

    Paprika powder

  • Salt and pepper

  • 4

    Bell pepper(s), finely diced

  • 1tsp

    Corn starch

  • 2tbsp

    Water

  • 300g

    QimiQ Classic, chilled

Preparation

  1. Cook the zucchini until firm to the bite and allow to cool.
  2. Whisk QimiQ Classic smooth. Add the quark, semolina, egg yolk and seasoning and mix well.
  3. Knead the zucchini into the dough, season to taste and allow to rest over night.
  4. Form puffers and fry on both sides until golden brown.
  5. For the sauce: fry the onion in butter.
  6. Douse with the vegetable stock, paprika powder and seasoning and bring to a boil. Add the bell peppers, bind with the corn starch and bring back to a boil. Finish with the cold QimiQ Classic and season to taste.
Some doughy looking food

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