Zucchini and carrot fritters with herb yogurt cream

Ingredients for 3 servings:

• 400 g carrot(s)
• 400 g zucchini
• 2 onions
• 2 eggs
• 4 tbsp flour
• 250 g yogurt
• 100 g crème fraîche
• 1 bunch of chives
• ½ bunch parsley
• salt and pepper
• herbal salt
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Coarsely grate the zucchini and carrots. Let stand for 15 minutes with 1 teaspoon of salt. In the meantime, finely chop the onions and set aside. Mix the yogurt with the crème fraîche, finely chop the parsley and chives, and add to the crème fraîche-yogurt mixture. Season with herb salt and a pinch of pepper. Place the zucchini and carrots in a fine sieve and press out the liquid well. Then place them in a bowl, add the onions, and stir in 2 eggs and 4 tablespoons of flour. Season the mixture with salt and pepper. Heat oil in a pan and fry the zucchini and carrot mixture into small fritters. The fritters should be golden brown on both sides. Drain briefly on kitchen paper, then serve with the yogurt and herb cream.