Hungarian Zucchini Squash with Dill (Tokfozelek)

By

View complete recipe

Here's a delicious Hungarian recipe for creamed zucchini with a hint of dill. It's light and refreshing, which makes it a wonderful side dish to meat.

The Gourmandize Team

  • Average
  • Average budget

Ingredients

  • 6 zucchini squash
  • 1 tbsp of salt
  • 1/2 cup white vinegar
  • 3 sprigs of fresh dill
  • 1 very small onion, sliced
  • 1/2 cup of sour cream
  • 1 tbsp Flour
  • 1 3/4 tbsp sugar

Preparation

Step 1

Wash and peel the zucchini. Use a large holed grater to shred the zucchini (or slice very very thinly).

Step 2

Put zucchini shreds in a small bowl, add salt, vinegar and dill. Stir, then cover and chill overnight.

Step 3

To cook:
Place zucchini in a pot, then barely cover the squash with water. Add the onion slices, stir it, and cook. When the zucchini changes to a creamier color, it is done. Pour out the cooking liquid into a large container. Don't throw it away yet, you might need it.

Step 4

In a small bowl, mix the sour cream and flour.

Step 5

Add the sour cream to the drained zucchini while stirring to avoid clumps. If too thick, thin it out by adding 1 tbsp of sour cream, then one tbsp of the cooking liquid that you set aside. Repeat until the desired consistancy is acheived.

Step 6

Next, add the sugar and remove the larger chunks of dill and serve.

View complete recipe

You'll also love

You'll also love