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🍽️ Crispy Potato-Carrot Fritters with Mango-Avocado Dip

445 kcal · 30 min · 4 servings

Crispy Potato-Carrot Fritters with Mango-Avocado Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and the carrots.
  2. 2. Coarsely grate the peeled potatoes and carrots.
  3. 3. Cut the onion in half and peel it.
  4. 4. Finely dice the onion.
  5. 5. Wash the parsley.
  6. 6. Shake the parsley dry.
  7. 7. Remove the parsley leaves from the stems.
  8. 8. Finely chop the parsley leaves.
  9. 9. Place all prepared ingredients into a bowl.
  10. 10. Add the eggs and the flour to the bowl.
  11. 11. Mix everything well together.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Preheat the oven to 50 degrees Celsius (fan).
  14. 14. Heat oil in a pan over medium heat.
  15. 15. Take one tablespoon of the potato-carrot mixture.
  16. 16. Place the portion into the hot oil.
  17. 17. Flatten the mixture with the back of the spoon.
  18. 18. Fry the fritters until crispy for about two to three minutes.
  19. 19. Turn the fritters and fry them golden brown on the other side as well.
  20. 20. Repeat the process with the remaining mixture.
  21. 21. Let the finished fritters drain on kitchen paper.
  22. 22. Keep the fritters warm in the preheated oven.
  23. 23. Peel the mango.
  24. 24. Cut the mango flesh away from the pit.
  25. 25. Dice one-third of the mango finely.
  26. 26. Cut the avocado in half.
  27. 27. Remove the pit of the avocado.
  28. 28. Scoop the avocado flesh out of the skin with a spoon.
  29. 29. Place the remaining mango and the avocado into a tall container.
  30. 30. Blend the mango and avocado until smooth.
  31. 31. Stir the sour cream into the puree.
  32. 32. Season the dip with chili and salt.
  33. 33. Fold the diced mango into the dip.
  34. 34. Plate the potato-carrot fritters.
  35. 35. Serve the fritters together with the avocado dip and mango.

Nutrition per serving