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🍽️ Crispy Vegetable Potato Pancakes with Creamy Yogurt Dip

335 kcal · 30 min · 4 servings

Ingredients

• 3 potatoes
• 2 carrots
• 1 zucchini
• salt
• pepper (from the mill)
• 1 egg yolk
• rapeseed oil (for frying)
• 300 g Greek yogurt
• 4 tbsp olive oil
• fresh herbs for garnishing (as available)

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Grate the peeled potatoes and carrots finely using a kitchen grater.
3. 3. Wash the zucchini thoroughly.
4. 4. Trim the hard ends of the zucchini.
5. 5. Grate the zucchini finely on the kitchen grater as well.
6. 6. Place all the grated vegetables into a large bowl.
7. 7. Take a clean kitchen towel.
8. 8. Place the vegetable mixture onto the towel.
9. 9. Twist the towel together so that the vegetables are wrapped inside.
10. 10. Squeeze the towel firmly to press out the excess liquid.
11. 11. Return the drained vegetable mixture to the bowl.
12. 12. Season the mixture with salt and pepper.
13. 13. Add the egg yolk to the bowl.
14. 14. Stir the egg yolk thoroughly into the vegetable mixture.
15. 15. Heat some rapeseed oil in a frying pan.
16. 16. Shape small, flat pancakes from the vegetable mixture.
17. 17. Place the pancakes into the hot pan.
18. 18. Fry the pancakes for 5 to 6 minutes on the first side until golden brown.
19. 19. Turn the pancakes and fry them for another 5 to 6 minutes on the other side until golden brown.
20. 20. Remove the finished pancakes from the pan.
21. 21. Place the yogurt into a small bowl.
22. 22. Add the olive oil to the yogurt.
23. 23. Stir the yogurt and oil until smooth.
24. 24. Season the yogurt sauce with salt and pepper.
25. 25. Serve the pancakes together with the yogurt dip.
26. 26. Garnish the dish with fresh herbs.

Nutrition per serving

• kcal: 335
• Protein: 7 g · Fett/Fat: 25 g · Carbs: 20 g