Ingredients:
For the fritters:
- 2 large potatoes (approx. 500g)
- 1-2 tablespoons parsley, chopped
- 2-3 spring onions, chopped
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 2 medium eggs
- 2 large tablespoons cornstarch (around 40g)
- 1 teaspoon sweet paprika
- 7g coriander, chopped (or 1 teaspoon ground coriander)
- Vegetable oil, for frying
For the sauce:
- 120g plain yogurt
- Juice of half a lemon
- Zest of half a lemon
- 1-2 tablespoons parsley, chopped
- Half a cucumber, finely grated or chopped
- Salt, to taste
- Pepper, to taste
- 1 clove garlic, minced
- A dash of spicy sauce (optional)
- 1-2 teaspoons olive oil
Instructions:
1. Prepare the Potatoes:
- Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible.
2. Make the Fritter Mixture:
- In a large bowl, combine the grated potatoes, chopped parsley, chopped spring onions, salt, pepper, garlic powder, eggs, cornstarch, sweet paprika, and chopped coriander. Mix well until all ingredients are fully incorporated.
3. Shape and Fry the Fritters:
- Heat vegetable oil in a frying pan over medium heat. Shape the potato mixture into small patties or fritters.
- Fry the fritters in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the Sauce:
- In a small bowl, combine the yogurt, lemon juice, lemon zest, chopped parsley, grated or chopped cucumber, salt, pepper, minced garlic, spicy sauce (if using), and olive oil. Mix until smooth and well combined.
5. Serve:
- Serve the warm, crispy potato fritters with a generous dollop of the refreshing yogurt sauce.
Enjoy these fritters as a snack, appetizer, or side dish!
