Zucchini-carrot-potato Fritters
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 13 mins |
| Total Time | 53 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g potato (s)
- 250 g zucchini
- 125 g carrot (s)
- 2 egg (s)
- 2 tablespoon flour
- 50 g mozzarella, rated
- salt and pepper
- nutmeg
- 1 pinch (s) sugar
- 150 g yourt
- parsley
- basil
- Ajvar
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Grate the potatoes, zucchini and carrots. Mix with mozzarella, flour, freshly chopped parsley, eggs, salt, pepper and nutmeg.
- Mix freshly chopped parsley and basil with yogurt and season with salt and pepper and a pinch of sugar.
- Heat a pan with frying fat and turn it down to medium heat. Take a handful of zucchini-carrot-carrot mixture and squeeze out the liquid. Shape into a patty and add to the pan.
- Fry the patties for about 8 minutes on one side. Then they can be rotated without falling apart. Fry on the other side for about 5 minutes.
- Then serve with yogurt sauce, ajvar and a tomato and cucumber salad.
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