Zucchini and Potato Fritters with Garlic-Dill Sauce
Michał GotujeCrispy zucchini and potato fritters with a homemade garlic-dill sauce. A simple recipe for golden fritters that are crunchy on the outside and soft on the inside. A great idea for lunch, dinner, or a way to use up seasonal zucchini.
Ingredients
Fritters
- zucchini500 g
- potatoes500 g
- eggs2 szt.
- all-purpose flour4 łyżki
- potato starch2 łyżki
- salt1 łyżeczka
- pepper½ łyżeczki
- oregano (optional)🛒 buy1 łyżeczka
- fat for frying
Garlic-Dill Sauce
- plain yogurt200 g
- mayonnaise3 łyżki
- 18% sour cream3 łyżki
- garlic1 ząbek
- fresh dill (plenty)
- lemon juice1 łyżeczka
- oregano🛒 buy½ łyżeczki
- salt (a pinch)
- pepper (a pinch)
Nutrition facts* / 4 servings
* Approximate values, calculated from 2 of 18 recipe ingredients.
Instructions
- 1
Grate the vegetables. Grate the zucchini and potatoes. Transfer to a strainer and squeeze out as much excess water as possible.
- 2
Prepare the fritter batter. To the squeezed zucchini and potatoes add the eggs, all-purpose flour, potato starch, salt, pepper and optionally oregano. Mix everything together well.
- 3
Chill the batter. Put the prepared batter in the fridge for about 30 minutes.
- 4
Prepare the garlic-dill sauce. Combine the plain yogurt with the mayonnaise and sour cream. Add a clove of garlic — grated or pressed — plenty of chopped dill, lemon juice, oregano, salt and pepper. Mix well and put in the fridge.
- 5
Fry the fritters. Heat the fat well in a pan. Scoop portions of the batter and shape into fritters that aren't too thick. Fry until golden on both sides.
- 6
Serve. Serve the zucchini and potato fritters warm with the chilled garlic-dill sauce.
Tip
Squeezing out as much water as possible from the zucchini and potatoes helps you get crispier fritters. Don't make them too thick — thinner ones fry up golden much more easily.
Common mistake
It's worth making the garlic-dill sauce ahead of time and letting it chill — the flavours will be much more pronounced that way.
Serving suggestion
They taste best warm, straight out of the pan, with the chilled garlic-dill sauce.
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