Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Zucchini donuts with yogurt sauce
Recipe by Dimitris Chalimourdas, Restaurant "Ynos", Zurich, Switzerland.
FOR THE ZUCCHINI DONUTS
| Ingredients (8 servings) | ||
|---|---|---|
| 1200 | g | fresh zucchinis |
| 50 | g | dill |
| 40 | g | mint |
| 210 | g | onions |
| 2 | garlic cloves | |
| 500 | feta | |
| 80 | g | parmesan |
| 100 | ml | olive oil |
| 300 | g | breadcrumbs |
| 300 | g | white flour |
| 200 | ml | egg yolk |
| 400 | ml | egg white |
| 240 | g | cipollini |
| salt | ||
| 30 | g | parsley |
| baking powder | ||
- Wash the zucchinis, cut off the ends and grate coarsely.
- Lightly salt the grated zucchinis and leave to stand in a sieve for at least 2 hours.
- Blend the dill, mint, onions, cipollini, parsley, garlic cloves, feta, Parmesan and olive oil in a blender until creamy.
- Drain the zucchini shavings well and mix in a bowl with the breadcrumbs, white flour, egg yolk, egg white, baking powder and the previously blended cream. Place the mixture in the fridge for 2 hours.
- Then form balls and press a hole in the middle with your finger.
- Fry the zucchini donuts in a pan (or deep fryer) with plenty of oil until crispy.
FOR THE YOGURT SAUCE
| Ingredients (8 servings) | ||
|---|---|---|
| 250 | g | Greek yogurt (natural) |
| 20 | ml | white vinegar |
| 20 | ml | olive oil |
| 10 | g | dill (finely chopped) |
| grated zest of one lemon | ||
| salt | ||
| pepper | ||
| paprika powder (to garnish) | ||
- Mix all the ingredients together in a bowl, season with salt and pepper and garnish with the paprika powder.
Serve
- Arrange the zucchini donuts on a plate with the yoghurt sauce and serve.
Tip:
wine-tip
2016 Malagousia – 92 falstaff-points
Ktima Georvassiliou, Epanomi, Griechenland
This old Greek white wine variety is the rediscovery of recent years. With its unmistakable vegetal spiciness and fine fruit, it shines with a fresh structure.
gerovassiliou.gr, 13,80 euros
