Root Vegetable Fritters with Plant-Based Yogurt Dip
Crispy fritters made from seasonal root vegetables, pan-fried until golden, served with a refreshing plant-based yogurt dip.
Ingredients
- Carrot75 g
- Onion25 g
- Garlic1 g
- Plant Milk15 ml
- Plant Yogurt50 g
- Flour15 g
- Oil5 ml
- Salt1 g
- Pepper0.5 g
- Parsnip75 g
- Egg50 g
- Dill2 g
Instructions
- 1Step 1
Grate the carrot and parsnip using a box grater (5 minutes).
- 2Step 2
Finely chop the onion and garlic (3 minutes).
- 3Step 3
In a bowl, combine the grated carrot, parsnip, chopped onion, eggs, flour, plant milk, salt, and pepper. Mix well to form a batter (2 minutes).
- 4Step 4
Heat the oil in a non-stick pan over medium heat (1 minute).
- 5Step 5
Spoon portions of the batter into the hot pan to form fritters. Cook for 4-5 minutes per side, until golden brown and cooked through. Cook in batches if necessary, adding more oil if needed (8 minutes).
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