Vegetable Fritters with Yoghurt Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 1 medium onion (s)
- 150 g carrot (s)
- 100 g zucchini
- 1 tablespoon butter
- 50 g cheese, Gouda or Edam cheese
- 40 grams flour
- a bit salt
- some pepper, white
- 4 tablespoon breadcrumbs (breadcrumbs)
- 4 tablespoon oil, for frying
- 1 clove garlic
- a few stalks mint, or alternatively parsley
- 300 g yourt, whole milk - 3.5%
- 0.5 ½ lemon (s), juice it
- 100 g peanuts, salted
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in water for about 20 minutes until they are soft.
- Roast peanuts until golden brown without fat.
- Peel onion and chop finely.
- Peel the carrots, clean the zucchini - and roughly grate both.
- Heat the fat in a large pan and sauté the onion and vegetables for about 3 minutes while turning. Let cool down.
- Drain the potatoes, rinse in cold water, peel and press through the potato press.
- Finely grate the cheese and add. Mix with the vegetables, flour and half of the nuts. Season to taste with salt and pepper.
- Shape the dough into 8 buffers and turn them in breadcrumbs.
- Heat the oil in a non-stick pan and fry the buffer in it for about 6 minutes on each side. Keep warm.
- Dip:
- Peel garlic and chop finely. Wash and finely chop the mint or parsley.
- Mix the yogurt with the garlic, herbs and lemon juice and season.
- Sprinkle the remaining nuts on top of the buffer and serve with the dip.
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