Ingredients: for the fritters (about 6-7 fritters): 1 medium zucchini 1 large carrot 1 spring onion 1 garlic clove 1/3 bunch parsley 1 teaspoon ground linseed 3 tablespoons corn starch 1 free-range egg 1 pinch of nutmeg Salt freshly ground pepper Olive oil (for frying)
for the herb dip: 150 g soya yoghurt 1/2 tsp dried herbs (we recommend "Alles im Grünen" from Sonnentor or "Quarkgewürz" from Lebensbaum) 1 small clove of garlic Salt freshly ground pepper optional: 1 tablespoon white almond paste (very tasty!)
Wash the zucchini and carrot thoroughly and grate finely. Add a little salt and let it rest for about 10 minutes. Water will settle on the bottom of the key, drain it and the fritters will be crispier.
Wash the spring onion thoroughly and cut into fine rings. Squeeze the garlic clove and add both to the vegetable shavings in the bowl.
Wash and chop the parsley thoroughly.
Add linseed, egg, starch and chopped parsley and season with nutmeg, salt and pepper.
Heat some olive oil in a frying pan and add about three dough pieces with a tablespoon (or as many as will fit in the pan). Fry on both sides until golden brown.
Prepare the herb dip: Mix soy yoghurt with spices, salt and pepper. Squeeze a small clove of garlic into it, add almond paste and mix again thoroughly.
Arrange fritters with herb dip and serve. Bon Epi-tit!