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Carrot and potato fritters with herb dip

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 200 g potatoes
  • 1 large onion(s)
  • 1 bunch of parsley
  • 2 eggs
  • 4 tbsp wheat flour
  • Salt and pepper from the mill
  • 4 tbsp rapeseed oil
  • 250 g sour cream
  • n. B. Herbs of your choice (e.g. chives, basil, borage)
  • Spice(s) of your choice (e.g. salt and pepper)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

especially popular with children

Wash and peel the carrots and potatoes. Peel the onion and finely grate it. Finely chop the parsley. Mix the vegetables with the parsley, eggs, and flour. Season everything with salt and pepper. Heat the oil in a pan. Add 1 tablespoon of the pancake mixture to each pan and flatten it with the back of a spoon. Fry the pancakes until golden brown on both sides. Mix together the ingredients for the dip. Serve the fried carrot and potato pancakes with the seasoned herb sour cream as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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