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Zucchini fritters with yogurt dip

updated

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Ingredients for 2 servings:

  • 400 g zucchini, coarsely grated
  • 150 g parsley root(s), finely grated
  • 200 g potatoes, boiled, coarsely grated
  • 2 eggs
  • 40 g Parmesan, grated
  • 1 handful of parsley
  • Nutmeg, freshly grated
  • salt and pepper
  • chili
  • 150 g yogurt
  • 1 large tomato(s), small cubes
  • 2 sprigs of parsley
  • 1 small yellow bell pepper(s), diced
  • 1 garlic clove(s), finely chopped
  • salt and pepper
  • 2 tbsp olive oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Mix all ingredients. Heat 2 tablespoons of olive oil in a nonstick pan. Add the batter, tablespoon at a time, and fry for 4 minutes on each side, until firm and browned. Mix all ingredients for the dip. The zucchini fritters also taste great spread with cream cheese and topped with tomato slices.

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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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