Potato and Carrot Fritters with Garlic Yogurt Recipe
Potato and carrot fritters are a lighter, colorful version of classic Polish potato pancakes. The addition of carrot makes them slightly sweet and more juicy. Served with garlic yogurt, they are a bit reminiscent of Middle Eastern vegetable fritters, but with the familiar taste of potato.
These fritters combine the comforting taste of Polish potato pancakes with the sweetness and color of carrot, creating a lighter, more modern version of a classic dish. The garlic yogurt adds freshness and a subtle tang that balances the fried exterior.
Chef's tips
Grate the vegetables just before frying so the potatoes don’t darken too much. If the mixture releases a lot of liquid while you’re frying, gently stir it again and, if needed, add a teaspoon of flour. Fry in a moderate amount of oil – too little and the fritters may stick, too much and they will absorb it.
How to serve
Serve as a main dish with salad, as a side to clear soups, or as a party snack with different dips such as garlic yogurt, herb sour cream or tomato salsa.
Ingredients
- potatoes peeled - 500 g
- carrot peeled - 200 g
- onion small, peeled - 0.5 pieces
- egg - 1 piece
- flour heaping - 3 tablespoons
- salt to taste
- pepper to taste
- oil for frying
- yogurt for the sauce - 200 g
- garlic pressed, for the sauce - 1 clove
- dill or parsley finely chopped, for the sauce - 1 tablespoon
Preparation
- Grate the potatoes, carrot and onion on the fine side of a grater (as for traditional potato pancakes).
- Transfer the grated vegetables to a sieve set over a bowl and leave for 5 minutes so the excess juice can drain. You can gently press the mixture with a spoon.
- Pour off the liquid that has collected in the bowl, but leave the white sediment at the bottom – that’s the starch. Add the drained vegetables to it.
- Add the egg, flour, salt and pepper to the bowl with the vegetables. Mix thoroughly. The mixture should be thick but spoonable. If it is too runny, add a little more flour.
- Prepare the sauce: in a small bowl mix the yogurt, pressed garlic and chopped dill or parsley, season with a pinch of salt. Place in the fridge.
- Heat a thin layer of oil in a frying pan over medium heat. Spoon portions of the batter onto the pan, flattening them slightly to form small fritters.
- Fry for 3–4 minutes on each side, until the fritters are golden and crispy on the edges and soft in the middle. If they brown too quickly, reduce the heat.
- Place the fried fritters on a plate lined with paper towel to absorb excess fat.
- Serve the hot fritters with cold garlic yogurt sauce.
Storage
Placuszki najlepiej smakują od razu po usmażeniu, ale można je przechować w lodówce do 2 dni. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Sos jogurtowy przechowuj osobno w lodówce do 2 dni.
