Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g carrot (s)
- 200 g potato (s)
- 1 large onion (s)
- 1 bunch parsley
- 2 egg (s)
- 4 tablespoon wheat flour
- Salt and pepper from the mill
- 4 tablespoon rapeseed oil
For the dip:
- 250 g sour cream
- herbs your choice (e.g. chives, basil, borage)
- Spice (s) your choice (e.g. salt and pepper)
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots and potatoes. Peel the onion and grate everything finely. Finely chop the parsley. Mix the vegetables with parsley, eggs and flour. Season everything with salt and pepper.
- Heat the oil in a pan. 1 tablespoon of the buffer mass is then added to the pan and pressed flat with the back of the spoon. Fry the pancakes on both sides until golden brown.
- Mix the ingredients for the dip. Serve the fried carrot-potato fritters with the seasoned herb sauce as a dip.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below