Winter Potato-Carrot Fritters with Apple-Horseradish Dip
Crispy potato and carrot fritters with chives and a creamy apple-horseradish dip are warming finger food for cold winter days. They can be prepared the day before, kept warm well, and eaten without cutlery.
By yumbelo · 8 servings · 45 minutes
Ingredients
- 800 g starchy potatoes
- 200 g carrots
- 2 pc eggs
- 40 g wheat flour
- 1 bunch chives
- salt to taste
- freshly ground black pepper
- 3 tbsp rapeseed oil for frying
- 1 pc apple, e.g. Boskop
- 250 g crème fraîche
- 2 tsp horseradish from a jar
- 1 pc lemon (juice)
Method
- Peel the potatoes and carrots and grate them on the coarse side of the grater.
- Squeeze the vegetables well in a clean tea towel or a sieve so that the fritters become crispy.
- Mix the vegetables with the eggs, the flour, the finely snipped chives, salt and pepper in a bowl.
- Heat the rapeseed oil in a large frying pan and fry small, flat fritters about 6 cm in diameter from the mixture in batches, browning them golden on both sides.
- Drain the finished fritters on kitchen paper and keep them warm in the oven at 80 degrees.
- Finely grate the apple and stir it together with the crème fraîche, the horseradish, the juice of the lemon, salt and pepper.
- Chill the dip and serve the fritters with a dollop of dip.