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🍽️ Crispy Ham and Vegetable Fritters with Fresh Salad and Yogurt Dip

326 kcal · 30 min · 4 servings

Crispy Ham and Vegetable Fritters with Fresh Salad and Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  2. 2. Thoroughly wash the zucchini and carrots.
  3. 3. Cut off the hard ends of the zucchini and carrots.
  4. 4. Peel the carrots completely.
  5. 5. Coarsely grate the zucchini and the peeled carrots into a large bowl.
  6. 6. Season the grated vegetables with a pinch of salt.
  7. 7. Halve the onion and remove the outer skin.
  8. 8. Dice the onion into very fine cubes.
  9. 9. Add the onion cubes to the bowl with the vegetables.
  10. 10. Rinse the thyme sprigs under running water.
  11. 11. Shake the thyme sprigs dry.
  12. 12. Pluck the small thyme leaves off the woody stems.
  13. 13. Chop the thyme leaves finely.
  14. 14. Place the seasoned vegetable mixture into a clean kitchen towel.
  15. 15. Gather the corners of the towel and twist it tightly.
  16. 16. Hold the towel over the sink and squeeze out the liquid firmly.
  17. 17. Ensure that the vegetable mixture is dry afterwards.
  18. 18. Take a clean bowl for the further preparation.
  19. 19. Add the diced ham to the bowl.
  20. 20. Add half of the chopped thyme leaves.
  21. 21. Add the dried eggs to the bowl.
  22. 22. Add the flour to the bowl.
  23. 23. Season the mixture with salt and pepper.
  24. 24. Add the dried vegetable mixture to the other ingredients.
  25. 25. Mix all ingredients well together.
  26. 26. Form small round fritters from the mixture with a diameter of about five centimeters.
  27. 27. Place the fritters on a baking sheet lined with baking paper.
  28. 28. Slide the tray into the oven on the second-highest rack.
  29. 29. Bake the fritters for about 25 minutes.
  30. 30. Turn the fritters after half the baking time, i.e., after approx. 12 to 13 minutes.
  31. 31. Remove the outer leaves from the romaine lettuce head.
  32. 32. Cut the lettuce leaves into thin strips.
  33. 33. Rinse the lettuce strips under cold water.
  34. 34. Spin the salad dry or pat it dry.
  35. 35. Place the dry salad into the previously cleaned bowl.
  36. 36. Add the yogurt to the salad.
  37. 37. Add the remaining thyme to the salad.
  38. 38. Add the olive oil to the salad.
  39. 39. Season the salad with salt and pepper.
  40. 40. Add a pinch of sugar to the salad.
  41. 41. Mix the salad and the dressing well.
  42. 42. Take the finished fritters out of the oven.
  43. 43. Arrange the fritters on the plates.
  44. 44. Place the salad next to the fritters on the plates.
  45. 45. Serve the ham and vegetable fritters with the romaine salad and yogurt dressing.

Nutrition per serving