Savory Veggie Potato Fritters with Herby Yogurt Dip
Crispy and flavorful veggie potato fritters served with a vibrant herby yogurt dip. Perfect for a light lunch or a satisfying side dish.
Equipment Needed
- Large bowl
- Large Skillet
- Paper towels
- Whisk
Ingredients
- 500.00 gPotatoes(Russet or Yukon Gold, peeled and diced)
- 150.00 gCarrots(Peeled and diced)
- 100.00 gZucchini(Peeled and diced)
- 60.00 gOnion(Finely chopped)
- 40.00 gAll-Purpose Flour(Gluten-free option available)
- 20.00 gChickpea Flour(For a vegan option)
- 2.00 largeEggs(Room temperature)
- 1.00 tspGarlic Powder(For extra flavor)
- 0.50 tspPaprika(Sweet paprika)
- 1.00 tspSalt(To taste)
- 0.50 tspBlack Pepper(Freshly ground)
- 20.00 gFresh Dill(Chopped)
- 200.00 gPlain Yogurt(Greek yogurt for a thicker dip)
- 50.00 mlMilk(Full-fat for richness)
- 3.00 tbspOlive Oil(For frying)
Instructions
Combine diced potatoes, carrots, zucchini, and onion in a large bowl.
Estimated time: 5 minutes
In a separate bowl, whisk together flour, chickpea flour (if using), eggs, garlic powder, paprika, salt, and pepper.
Estimated time: 3 minutes
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Estimated time: 5 minutes
Heat olive oil in a large skillet over medium heat.
Estimated time: 2 minutes
Form the batter into small patties and carefully place them in the hot oil.
Estimated time: 5 minutes
Fry for 3-4 minutes per side, or until golden brown and cooked through.
Estimated time: 8 minutes
Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
Estimated time: 3 minutes
In a small bowl, whisk together yogurt, milk, and chopped dill.
Estimated time: 2 minutes
Season the dip with salt and pepper to taste.
Estimated time: 1 minutes
Serve the warm veggie potato fritters with the herby yogurt dip.
Estimated time: 2 minutes