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🍽️ Crispy Vegetable Pancakes with Yogurt Dip

325 kcal · 30 min · 4 servings

Crispy Vegetable Pancakes with Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and grate them finely.
  2. 2. Wash the zucchini, trim the hard ends, and grate it finely as well.
  3. 3. Sprinkle the grated vegetables with salt and let them stand for ten minutes to release liquid.
  4. 4. Then squeeze the vegetables very well with your hands or a cloth to remove the moisture.
  5. 5. Peel the potatoes and grate them finely as well.
  6. 6. Wrap the grated potatoes in a damp kitchen towel and squeeze them firmly.
  7. 7. Let the separated vegetable juice sit for a short time until the starch has settled at the bottom.
  8. 8. Pour off the clear liquid from the top, but keep the starchy liquid at the bottom.
  9. 9. Mix the squeezed vegetables and potatoes in a bowl with the egg and the flour.
  10. 10. Season the mixture generously with salt, pepper, and a pinch of ground nutmeg.
  11. 11. Heat oil well in a non-stick frying pan.
  12. 12. Take small portions of the mixture and place them in the hot pan.
  13. 13. Flatten the mounds with a spoon or spatula to form round pancakes.
  14. 14. Fry the pancakes for two to three minutes on the first side until golden brown.
  15. 15. Turn the pancakes and cook for another two to three minutes on the other side.
  16. 16. Repeat this process in batches with the remaining batter.
  17. 17. Place the finished pancakes on kitchen paper to absorb excess fat.
  18. 18. Keep the pancakes warm in the oven preheated to 70 degrees if necessary until all are finished.
  19. 19. Peel the garlic clove and press the garlic into a small bowl.
  20. 20. Stir the yogurt and quark (a type of thick curd cheese) smoothly with the garlic and lemon juice.
  21. 21. Finally, adjust the taste of the dip with salt and pepper.
  22. 22. Serve the dip together with the warm vegetable pancakes.

Nutrition per serving