- 12
Ingredients
- INGREDIENTS
- • 1 russet potato, peeled
- • 1 carrot, peeled
- • 1 zucchini, ends trimmed
- • 1 onion, halved and very thinly sliced
- • 2 teaspoons sea salt
- • 2 large eggs
- • Freshly ground black pepper
- • 1/3 cup olive oil
- • 1 cup sour cream
- • 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)
Preparation
Step 1
Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.
Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.
Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.
Add the vegetables and stir to coat with the egg.
Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.
Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.
Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.
Place the fritters on a platter and serve with the sour cream-dill sauce.