Instructions
Follow the steps and taste along the way.
Grate the vegetables
Peel the carrot and parsnip and coarsely grate them. Lightly squeeze the vegetables over a bowl and discard the excess liquid so the fritters hold their shape while frying.
Mix the batter and dip
Add the egg, flour, 1 g of salt, and black pepper to the grated vegetables. Mix thoroughly. In a separate bowl, combine the cottage cheese, yogurt, lemon juice, finely chopped dill, and the remaining 0.5 g of salt.
Fry the fritters
Heat half of the oil in a large frying pan over medium heat. Shape the mixture into six flat fritters, place three in the pan, and press them down gently. Fry for 3 to 4 minutes on each side, until firm and golden brown. Repeat with the remaining oil and mixture.
Prepare the salad
Cut the apple into thin slices. Toss it in a bowl with the salad greens and apple cider vinegar. Let the fritters rest on a plate for one minute after frying.
Serve
Divide the salad and three warm fritters between each plate. Add half of the herbed cottage cheese dip to each. Serve the fritters immediately while their outsides are still crispy.
