Instructions:
- Prepare zucchini
- Grate zucchini and lightly salt. Let sit 10–15 minutes, then squeeze out excess liquid.
- Cook the base
- In a pot, heat oil/butter and sauté onion until soft.
- Add garlic and zucchini, cook for 5–7 minutes, stirring.
- Make it creamy
- Stir in dill.
- Sprinkle flour over zucchini, mix well.
- Slowly add milk (stirring constantly to avoid lumps).
- Simmer gently until slightly thickened, 5–10 minutes.
- Finish
- Stir in sour cream and vinegar/lemon juice.
- Taste and adjust with salt, pepper, and maybe a pinch of paprika.
- Serve
- Traditionally with fried meatballs (fasírt), pork chops, or even a fried egg on top.
✨ Tips & Variations:
- Some Hungarian cooks add a little sugar to balance the flavors.
- If you like it thicker, let it simmer longer or add a bit more flour.
- Fresh dill really makes it authentic — don’t skip if you can find it! 🌿
Would you like me to also include the Hungarian meatball (fasírt) recipe that’s often served alongside tökfőzelék?
Related Posts:
Pages: 1 2