Carrot fritters with yogurt dip

Ingredients for 4 servings:

• 200 g yogurt
• 100 g cream cheese
• 1 tbsp chives, in rolls
• Salt
• 1 dashes lemon juice
• Garlic to taste
• 250 g potato(s), waxy
• 400 g carrot(s)
• 250 g zucchini
• Parsley, fresh or dried
• 2 eggs
• 100 g flour
• 2 tbsp potato starch
• salt and pepper
• Cayenne pepper
• ½ tsp nutmeg
• Oil for frying

Instructions

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

vegetarian

For the dip: Mix the yogurt with the cream cheese until creamy. Stir in the chives and season with salt, garlic, lemon juice, and cayenne pepper. For the fritters: Wash, peel, coarsely grate, and mix the potatoes and carrots. Wash the zucchini, halve them, scrape out the seeds with a teaspoon if necessary, and coarsely grate the halves. Wash the fresh parsley, shake it dry, and finely chop, or use dried parsley. Squeeze out the potato and carrot mixture and mix with the zucchini, eggs, flour, starch, and parsley. Season the fritter mixture with salt, pepper, and nutmeg. Heat oil in a pan, add tablespoon-sized heaps of the fritter mixture, and press down to flatten. Fry the fritters for 3-5 minutes until golden brown, then turn and fry on the other side. Remove the fritters and drain on kitchen paper. Serve the fritters with the yogurt dip. The mixture sticks really well in the pan. The fritters don’t need to be swimming in oil in the pan. Always use just enough oil to lightly cover the bottom.