Radish fritters with yoghurt dip

Name: Radish fritters with yoghurt dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Radishes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Spring onions; 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Cornstarch; 4 TABLESPOONS + 200 g whole milk yoghurt; 1 Egg (Gr. M); 6 TABLESPOONS Oil; 4 Stem(s) flat leaf parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Radishes
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Spring onions
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Cornstarch
4 TABLESPOONS + 200 g whole milk yoghurt
1 Egg (Gr. M)
6 TABLESPOONS Oil
4 Stem(s) flat leaf parsley

Directions

1
Clean, wash and coarsely grate radishes. Mix with 1⁄2 tsp. salt and let it stand for about 10 minutes. Clean, wash and cut spring onions into fine rings. Squeeze the radishes well. Mix with spring onions, breadcrumbs, starch, 4 tbsp yoghurt and egg.
2
Season with pepper and a little salt. Form approx. 20 roasts from the mass.
3
Heat the oil gradually in a frying pan. Fry the roasts for 2-3 minutes on each side in portions. Meanwhile, wash and shake parsley dry, pluck off the leaves and chop finely. Season 200 g yoghurt with salt and pepper.
4
Sprinkle with parsley. Serve with the roasts. Boiled potatoes taste good with them.