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🥗 Crispy Potato-Zucchini Fritters with Yogurt Dip and Pear Salad

370 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• zucchini 2 pcs.
• eggs 2 pcs.
• cornstarch 2 tbsp
• fry potato seasoning 1 tbsp
• salt pinch
• pepper, black ground pinch
• oil 7 tbsp
• parsley, fresh 20 g
• yogurt, plain 300 g
• sugar pinch
• vinegar 1 tsp
• organic limes 1 pcs.
• mustard 1 tsp
• honey 1 tbsp
• pears 1 pcs.
• mini romaine 2 pcs.

Instructions

1. 1. Preheat the oven to 230 degrees Celsius with fan.
2. 2. Wash the potatoes thoroughly.
3. 3. Peel the potatoes.
4. 4. Wash the zucchini as well.
5. 5. Grate the peeled potatoes and the zucchini coarsely into a large bowl.
6. 6. Add the eggs, cornstarch, fried potato seasoning, one teaspoon of salt, and pepper to the bowl.
7. 7. Mix all the fritter ingredients thoroughly together.
8. 8. Grease two baking sheets with two tablespoons of oil each.
9. 9. Divide the potato-zucchini mixture into six equal portions.
10. 10. Shape each portion into a flat fritter about one centimeter thick.
11. 11. Place the fritters on the prepared baking sheets.
12. 12. Bake the fritters in the oven for a total of about 20 minutes until golden brown.
13. 13. Turn the fritters once with a spatula after ten minutes of baking time.
14. 14. Wash the parsley during this time.
15. 15. Shake the parsley dry.
16. 16. Finely chop the parsley.
17. 17. Mix the chopped parsley in a bowl with the yogurt, one tablespoon of sugar, and vinegar.
18. 18. Season the yogurt dip finally with salt and pepper.
19. 19. Halve the lime.
20. 20. Squeeze the juice from the lime.
21. 21. Add the lime juice, mustard, honey, three tablespoons of oil, and five tablespoons of water to a separate bowl.
22. 22. Whisk the vinaigrette ingredients vigorously with a whisk.
23. 23. Season the vinaigrette with salt and pepper to taste.
24. 24. Wash the pear.
25. 25. Dry the pear.
26. 26. Halve the pear.
27. 27. Remove the core from the pear halves.
28. 28. Cut the pear flesh into small cubes.
29. 29. Wash the romaine lettuce.
30. 30. Shake the lettuce dry.
31. 31. Remove the hard stem at the bottom of the lettuce leaves.
32. 32. Cut the lettuce leaves into narrow strips.
33. 33. Add the lettuce strips to the bowl with the lime vinaigrette.
34. 34. Fold in the pear cubes into the tossed salad.
35. 35. Carefully remove the finished fritters from the oven.
36. 36. Distribute the fritters onto the plates.
37. 37. Serve the fritters together with the yogurt dip and the pear salad.

Nutrition per serving

• kcal: 370
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 41 g