Winter Carrot and Potato Fritters with Apple and Quark Dip

Crispy fritters made from potatoes, carrots and apple, mildly seasoned and served with creamy chive quark dip. Ideal for cold winter days and great finger food for the whole family.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g floury potatoes
• 250 g carrots
• 1 pc tart apple
• 1 pc onion
• 2 pc eggs
• 40 g wheat flour
• 1 pinch cinnamon
• salt
• pepper
• 4 tbsp cooking oil for frying
• 200 g low-fat quark
• 1 bunch chives

Method

1. Peel and finely grate the potatoes and carrots. Wash, core and likewise finely grate the apple. Peel and finely dice the onion.
2. Squeeze the grated vegetables and apple firmly in a sieve or kitchen towel so the mixture doesn't become watery.
3. Mix the vegetables with the onion, eggs, flour, a pinch of cinnamon, salt and pepper in a bowl to form a pliable batter.
4. Stir the quark in a small bowl with salt and finely cut chives and chill.
5. Heat some cooking oil in a large pan. For each fritter, add about one tablespoon of batter to the pan and flatten it.
6. Fry the fritters over medium heat until golden brown and cooked through on both sides. Fry in batches and add more oil as needed.
7. Drain the finished fritters on paper towels and serve warm with the chive quark.