Carrot fritters with yogurt dip

Ingredients for 2 servings:

• 300 g yogurt, Greek or Turkish
• 1 clove(s) garlic
• 3 tbsp lime juice
• ½ tsp salt
• 1 pinch(s) of Szechuan pepper
• 2 small eggs
• 30 g flour
• some salt
• some pepper, freshly ground
• 1 handful of cheese, grated, approx. 25 g
• 1 onion(s)
• 175 g carrot(s), grated
• some oil or clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Mix the yogurt with 2-3 tablespoons of lemon or lime juice, spices, and crushed garlic, and let it sit. Carefully measure out the lime juice and spices, tasting occasionally and adjusting the seasoning if necessary. Whisk the eggs, season with salt and pepper, and stir in the flour. Let it sit for 10 minutes, or longer if desired. Meanwhile, finely dice the onion and stir in after 10 minutes. Finely grate the carrots and mix in with the cheese. Heat a little oil or clarified butter in a pan, add about 2 tablespoons of the carrot mixture to the pan, side by side, shape into fritters, and fry for about 8-10 minutes until lightly browned, turning once, of course. Serve the fritters hot with the yogurt dip.