Ginger carrot fritters with coriander dip

Ingredients for 2 servings:

• 400 g carrot(s)
• 4 large potatoes
• 2 m.-large zucchini
• 2 onions
• 3 garlic cloves
• 1 piece(s) ginger, thumb-sized
• 3 eggs
• 6 tbsp flour
• 300 g yogurt
• 150 g crème fraîche
• 1 bunch of coriander
• Seasoning salt (steak grill seasoning salt)
• 1 tsp five-spice powder
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Coarsely grate the carrots, potatoes, and zucchini, place them in a fine sieve, sprinkle with steak grill seasoning salt, mix thoroughly, and let them stand for 25-30 minutes. In the meantime, finely dice the onions, ginger, and garlic. Set aside. Mix the yogurt and crème fraîche together and season with steak grill seasoning. Chop the coriander, add it, mix, and season to taste. Squeeze the carrots, potatoes, and zucchini well, place them in a bowl, add the onions, ginger, and garlic, and stir in 2 eggs and 4 tablespoons of flour. Season the mixture generously with steak grill seasoning and five-spice powder. Heat oil in a pan and fry the zucchini, potato, and carrot mixture into small fritters (max. 5-10 mm thick) over medium heat for 4 minutes on each side (covered!). The fritters should be golden brown on both sides. Drain briefly on kitchen paper, then serve with the yogurt and herb cream.