Vegetable pancakes with yogurt cream

Ingredients for 2 servings:

• 1 kohlrabi
• 1 zucchini
• 2 eggs
• 500 g carrot(s)
• 2 tbsp flour
• 100 ml oil
• some salt and pepper
• 450 g yogurt
• some chives
• some salt and pepper
• Garlic, pressed, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and delicious

Put the yogurt in a bowl, then add the chives, season with salt and pepper, and stir. Let it stand for a while. If you like, you can add a little more garlic to the yogurt. Tip: I use natural Greek yogurt, it’s creamier. Wash, trim, and finely grate the vegetables. Add the flour and 2 eggs to the grated vegetables and mix well, season with salt and pepper. Place a non-stick pan on the stove and heat the oil. Add the vegetable fritters to the pan using a tablespoon, depending on their size, and fry. Tip: Since the vegetables are grated, liquid will escape; skim off any excess liquid with a tablespoon. I always test 1-2 fritters in the pan to see if the batter holds. If they fall apart, add a little more flour. I keep the first few vegetable fritters warm in the oven until they’re all done. Then they can be served on a plate.