Potato and courgette fritters with yoghurt and dill
Pan-fried potato and courgette fritters, served with a yoghurt and dill sauce.
Active time35 min
Cooking20 min
Total40 min
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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
Heat a little of the oil in a frying pan. Shape into small, flat patties about 1 centimetre thick and cook in batches for 5 minutes on each side over a medium heat, until the potatoes are tender and the patties are golden. Add the remaining oil as you cook the batches. Serve with the dill yoghurt.
60 ml sunflower oil- frying pan
- 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