Zucchini and Potato Fritters with Garlic-Dill Sauce
Crispy 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.
Prep time
45 min
Cook time
20 min
Total
1 godz. 5 min
Servings
4
Difficulty
Łatwy
Ingredients
Fritters
- 500 gzucchini
- 500 gpotatoes
- 2 szt.eggs
- 4 łyżkiall-purpose flour
- 2 łyżkipotato starch
- 1 łyżeczkasalt
- 1/2 łyżeczkipepper
- 1 łyżeczkaoregano (optional)🛒 buy
- fat for frying
Garlic-Dill Sauce
- 200 gplain yogurt
- 3 łyżkimayonnaise
- 3 łyżki18% sour cream
- 1 ząbekgarlic
- fresh dill (plenty)
- 1 łyżeczkalemon juice
- 1/2 łyżeczkioregano🛒 buy
- 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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