Crispy pattypan squash fritters with dill and garlic sour cream
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30 min
Quick
Kifli Kukták
Klasszikus magyar nyári finomság zsenge patisszonból (csillagtökből), kívül ropogós, belül puha lepénykék formájában, hűsítő fokhagymás-kapros tejföllel tálalva.
Preparation method
Preparation
Wash the pattypan squash thoroughly, cut off the ends, then grate it into a bowl using a coarse grater. Sprinkle with a pinch of salt, let it stand for 10 minutes, then squeeze out the excess moisture thoroughly.
Peel and crush the garlic cloves. Wash the fresh dill and chop it finely.
Making the dip and the batter
Prepare the dill and garlic sour cream: in a small bowl, mix the sour cream, half of the finely chopped dill, and 1 clove of crushed garlic. Season with a pinch of salt and pepper, then place in the refrigerator.
Chef's tip
If the pattypan squash is very tender, you don't need to peel it; just wash it thoroughly and grate it.
You can achieve an even crispier texture if you replace part of the flour with rolled oats or breadcrumbs.
Ingredients
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