Courgette Potato Fritters
Potato fritters, but lighter: courgette replaces part of the potato, which cuts the carbs and keeps the fritters lovely and juicy. Served with a fresh herb quark dip, they're crisp on the outside and soft in the middle. They taste best warm, straight from the pan.
Servings4
Ingredients
Servings
- potatoes
- courgettes, zucchini
- onion
- eggs
- spelt flour, or rye flour
- olive oil
- salt and pepper
- low-fat quark, or thick Greek yogurt
- linseed oil, flaxseed oil; olive oil works too
- parsley and chives
- salt and pepper
Instructions
- Peel and grate the potatoes and onion. Grate the courgette.
- Mix the vegetables with a tablespoon of salt and leave to stand for 15-20 minutes.
- Then press out as much liquid as possible through a fine sieve.
- Add the eggs and flour and season the mixture with salt and pepper.
- Heat a pan with a little oil and spoon in the mixture, one tablespoon at a time. Press each portion flat into a round fritter. Fry until golden brown on both sides and drain on kitchen paper.
- For the herb quark: mix the low-fat quark, linseed oil, parsley, chives, salt and pepper.
- Enjoy the courgette potato fritters with the herb quark dip.
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Nutrition facts per serving (estimate)
Frequently asked questions
Why are these potato fritters lower in carbs?
Part of the potato is replaced with courgette. Courgette contains hardly any carbs, so the fritters end up lighter than the classic version.
What is herb quark and can I substitute it?
Herb quark is a fresh German dip made from quark, herbs and a little oil. If you can't find quark, thick Greek yogurt or fromage blanc works well too.
How do the fritters get really crispy?
Squeeze the grated vegetables out thoroughly, fry the fritters in hot oil and only flip them once the underside is golden brown.
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