- potatoes - 220 Grams
- fresh lemon juice - 1 st. a spoon
- parsnip - 450 Grams (about 2 large or 4 medium)
- flour - 1/4 cup
- baking powder - 1 teaspoon
- large eggs - 2 pieces
- fresh dill - 2 items. spoons
- salt - 1 teaspoon
- freshly ground black pepper - 1/4 Teaspoon
- olive oil for frying - To taste (or a mixture of olive oil and vegetable oil)
- sour cream - 1 cup (sauce)
- lemon juice - 1 st. spoon
- salt - 1/2 teaspoonfuls (sauce)
- grated horseradish - 1 st. spoon
- green fennel - 1 st. spoon
1. Preheat the oven to 120 degrees. Spread one large or two small baking sheet with foil and leave in the oven. Peel the vegetables and grate them on a large grater. You can also use a food processor. 2. Lay the vegetables on a kitchen towel or gauze layer and squeeze to remove as much liquid as possible. Leave to stand for two minutes, then squeeze again. Make the dough. Put the potatoes and parsnips in a large bowl. Add the lemon juice. In another small bowl, stir together the flour, baking powder, salt, pepper and chopped dill. Add to the vegetables and mix. Lightly beat eggs and add to the dough, stir. 3. Heat a large frying pan, preferably cast iron, over medium heat. Add 3 tablespoons of oil and heat. Put the dough on a frying pan, forming pancakes with a fork or fingers. Fry until golden brown, 3 to 4 minutes. 4. Turn over and fry for another 2-3 minutes. 5. Finished pancakes to put on paper towels and let drain off the oil. Then place the fritters in a preheated oven to keep warm. Repeat with the remaining dough, adding more oil if necessary. 6. To make the sauce, mix all the ingredients in a small bowl. Add seasonings to taste. Serve fritters warm with a small amount of sauce.
Servings: 9