Oven-baked potato and courgette fritters with yoghurt and dill sauce
Oven-baked fritters served with a yoghurt and fresh dill sauce.
Active time25 min
CookingNot specified
Total1 h
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Ingredients
- 10 g dill
- 350 g courgettes
- 500 g potatoes
- 2 eggs
- 150 g plain yoghurt
- 40 g wheat flour
- 60 ml sunflower oil
Preparation
Peel the potatoes. Wash the courgettes and trim off the ends. Grate both vegetables, then squeeze them in a clean tea towel to remove as much water as possible. Wash and finely chop the dill.
10 g dill350 g courgettes500 g potatoes- grater
- tea towel
- knife
Mix the vegetables with the eggs and flour. In a bowl, mix the yoghurt with the dill.
2 eggs150 g plain yoghurt40 g wheat flour- mixing bowl
- bowl
- spoon
Preheat the oven to 200 °C. Brush a large parchment-lined baking tray with a third of the oil. Form small, spaced patties 1 cm thick and brush with the remaining oil. Bake for 25 to 30 minutes, turning halfway, until the potatoes are tender and the patties golden. Serve with dill yoghurt.
60 ml sunflower oil- oven
- large baking tray
- baking parchment
- pastry brush
- spatula
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration