Zucchini and Potato Fritters with Smoky Paprika Sauce
Ingredients:
1 zucchini, grated
2 potatoes, grated
1 carrot, grated
100 g Suluguni cheese, grated
1 spring onion, finely chopped
2 eggs, beaten
Salt, to taste
Black pepper, to taste
1 clove of garlic, minced
2 tbsp semolina
Vegetable oil, for frying
For the Sauce:
2 tbsp sour cream
2 tbsp mayonnaise
2 tsp smoked paprika powder
2 tsp dried garlic
Directions:
Prep Vegetables: Grate the zucchini, potatoes, carrot, and Suluguni cheese. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
Mix Ingredients: In a large bowl, combine the grated zucchini, potatoes, carrot, Suluguni cheese, and spring onion. Add the beaten eggs, minced garlic, semolina, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Form Fritters: Heat a generous amount of vegetable oil in a frying pan over medium heat. Scoop about 2 tablespoons of the mixture for each fritter and carefully place it in the hot oil. Flatten slightly with a spatula.
Fry: Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Prepare Sauce: In a small bowl, mix together the sour cream, mayonnaise, smoked paprika powder, and dried garlic until well combined.
Serve: Serve the fritters hot with the smoky paprika sauce on the side.
Serving Suggestions:
Serve these fritters as an appetizer, side dish, or light main course.
Pair with a fresh green salad for a balanced meal.
They also make a great snack or finger food for gatherings.
Cooking Tips:
To avoid soggy fritters, make sure to squeeze out as much liquid as possible from the grated zucchini.
If the mixture is too wet, add an extra tablespoon of semolina or flour to bind the ingredients.