Potato and Vegetable Fritters

Nutrition · per serving

Steps

1. 1

   Peel and coarsely grate the potatoes and carrots. Place the grated vegetables in a clean kitchen towel and squeeze firmly to remove as much moisture as possible so the fritters will be crisp later. Finely slice the spring onions and chop the parsley.

   400 g Floury potatoes150 g Carrots3 Spring onions15 g Parsley, finely chopped
2. 2

   For the dip, stir together the plain yogurt, garlic, lemon juice, parsley or cilantro, and salt. Refrigerate until ready to serve.

   150 g Plain yogurt1 Garlic clove, finely grated1 tbsp Lemon juice10 g Parsley or cilantro, chopped1 pinch Salt
3. 3

   Combine the potatoes and carrots with the spring onions, egg, all-purpose flour, baking powder, smoked paprika, chili flakes, salt, and pepper. The mixture should be moist but easy to shape.

   400 g Floury potatoes150 g Carrots3 Spring onions1 Egg40 g All-purpose flour½ tsp Baking powder1 tsp Smoked paprika¼ tsp Chili flakes¾ tsp Salt¼ tsp Black pepper
4. 4

   Heat the olive oil in a large nonstick skillet over medium-high heat. Add 2 heaping tablespoons of the mixture per fritter, flatten, and fry for 3 to 4 minutes, until the underside is deeply golden brown.

   2 tbsp Olive oil, for frying
5. 5

   Carefully turn the fritters and fry for another 3 minutes. Work in batches if necessary, and transfer the cooked fritters to paper towels. They are done when both sides are crisp and the centers are cooked through.

6. 6

   Serve the potato and vegetable fritters immediately with the herb yogurt dip.

Origin & History

Potato fritters are part of traditional European home cooking and have inspired countless variations around the world. The American pancake-style version combines grated potatoes and vegetables with a quick, creamy herb sauce.