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╢:
- Grate sweet potatoes and squeeze out excess moisture using a kitchen towel.
- In a large bowl, combine grated sweet potatoes, feta, green onions, egg, flour, cumin, salt, and pepper. Mix until well combined.
- Heat olive oil in a skillet over medium heat.
- 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.
- Mix all dip ingredients in a small bowl until smooth.
- Serve fritters warm with a generous dollop of herbed yogurt dip on the side.