ЁЯНа рдореАрдареЗ рдЖрд▓реВ рдФрд░ рдлрд╝реЗрдЯрд╛ рдлреНрд░рд┐рдЯрд░реНрд╕ рд╣рд░реНрдмрдб рдпреЛрдЧрд░реНрдЯ рдбрд┐рдк рдХреЗ рд╕рд╛рде

ЁЯУЭ рд╕рд╛рдордЧреНрд░реА:

рдлреНрд░рд┐рдЯрд░реНрд╕ рдХреЗ рд▓рд┐рдП:

  • 2 medium sweet potatoes (peeled & grated)
  • ┬╜ cup crumbled feta cheese
  • ┬╝ cup green onions (sliced thin)
  • 1 рдЕрдВрдбрд╛
  • тЕУ cup flour
  • 1 tsp cumin
  • рдирдордХ рдФрд░ рдХрд╛рд▓реА рдорд┐рд░реНрдЪ рд╕реНрд╡рд╛рджрд╛рдиреБрд╕рд╛рд░
  • Olive oil for pan-frying

For the Herbed Yogurt Dip:

  • 1 cup Greek yogurt
  • 1 рдмрдбрд╝рд╛ рдЪрдореНрдордЪ рдиреАрдВрдмреВ рдХрд╛ рд░рд╕
  • 1 clove garlic (minced)
  • 2 tbsp chopped fresh dill or parsley
  • рдирдордХ рд╕реНрд╡рд╛рдж рдЕрдиреБрд╕рд╛рд░

ЁЯФе рдирд┐рд░реНрджреЗрд╢:

  1. Grate sweet potatoes and squeeze out excess moisture using a kitchen towel.
  2. In a large bowl, combine grated sweet potatoes, feta, green onions, egg, flour, cumin, salt, and pepper. Mix until well combined.
  3. Heat olive oil in a skillet over medium heat.
  4. Scoop ~2 tablespoons of the mixture and form into small patties. Cook in batches for 3тАУ4 minutes per side until golden brown and cooked through.
  5. Mix all dip ingredients in a small bowl until smooth.
  6. Serve fritters warm with a generous dollop of herbed yogurt dip on the side.
hi_INрд╣рд┐рдиреНрджреА