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Potato and zucchini fritters with garlic dip

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g zucchini
  • 3 eggs
  • 3 tbsp breadcrumbs
  • marjoram
  • 200 g cream cheese with garlic
  • 100 g yogurt
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

For the dip, mix the cream cheese and yogurt. Season to taste with lemon juice and pepper. For the fritters, finely grate the potatoes and zucchini and let them drain briefly. Add the marjoram, eggs, breadcrumbs, and salt and mix well. Heat a little oil in a pan. Drop in a spoonful of the mixture and flatten slightly. Fry the fritters until crispy on both sides. Drain on kitchen paper and keep warm in the oven at 50°C fan/convection oven until all the fritters are done. Serve with the garlic 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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