Sunday, July 24, 2016

Courgette Parsnip Potato Fritters

Served with an Avocado Dill dip. These ingredients go well together and it is simple o prepare.
You can use a box grater or use an electric grater, both works fine.
That is a real summer dish, leftover fritters can be eaten as a packed lunch the next day.


recipe for 12 fritters:
1 medium courgette
1 spring onion
3 small parsnips
4 medium potatoes
1 egg
3 tbsp corn starch
salt and pepper
piment d`Espelette or chili flakes
herbes de Provence
veg oil for the pan

dip:
1 avocado
1/2 lime
1/4 bunch of fresh dill
salt and pepper

Grate the veggies and give them a good squeeze to get some of the moisture out.
Add the egg and the corn starch and season well.


A heaped tbsp mixture into a bit of hot oil in a pan and fry them until they get a brown color, flip them and cook until done. Put on some kitchen paper to drain some of the oil.

Destone the avocado, chop the dill and squeeze the lime and season.


 

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