Zucchini parmesan fritters with cream cheese dip

4 creative and ambitious cooks spoil us in the TASSEN cookbook with their most delicious recipes. Vegetarian, of course! Here comes our second appetizer from Timo Vieth. So get to the zucchini and the cheese and off with the puffers in the hot pan.



1 clove garlic • 10g coriander • 10g mint •

200g cream cheese • 3 tbsp sour cream • 1 tbsp organic lemon juice •

sea salt • pepper • 100g onion • 10g parsley • 200g zucchini •

70g Parmesan cheese • 2-3 tbsp wheat flour • 2 organic eggs • 100 ml roasting oil.


For the dip, peel and finely chop the garlic. Coriander and mint wash, shake dry and finely chop the leaves. Mix cream cheese, sour cream, lemon juice, garlic, coriander and mint in a bowl. Season to taste with sea salt and pepper. For the fritters, peel onion, halve and finely dice. Wash parsley, shake dry, pluck leaves and chop finely. pluck and chop finely. Wash zucchini, pat dry and cut off ends. Coarsely grate zucchini pieces, also finely grate Parmesan. Mix onion cubes, parsley, zucchini grated pieces and Parmesan in a mixing bowl. Add flour and eggs and knead lightly. Season with sea salt and pepper to taste. Heat a non-stick frying pan with frying oil. Dampen your hands with a little water and form patties from the zucchini mixture. Fry the zucchini patties in the pan for about 3-4 minutes on each side. Arrange on a plate together with the dip.


We have the chef of the Levantine restaurant Bar Shuka in Frankfurt am Main to thank for these buffers, which are guaranteed to leave you wanting more. And that's just the beginning. In the TASSEN COOKBOOK you will find even more recipes from Timo that will inspire you. www.barshuka.com


The first appetizer from our cookbook

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Appetizer from our cookbook

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A new appetizer from our cookbook

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