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Fall Vegetable Fritters with Herb Yogurt Dip


Perfect for a holiday appetizer or side dish, these tasty potato-and-veg fritters are for dipping into yogurt dip infused with fresh herbs and bright lemon.


Prep Time 20 mins prep  •  30 mins cooking time  •  50 mins total


Serving Amount Serves 4


Dish Type Appetizer



  Berry Layered Chia Cup






  • 2 cups shredded Yukon Gold potatoes, rinsed
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded zucchini
  • 2 scallions, finely chopped
  • 2 eggs, beaten
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Organic Meadow Cultured Unsalted Butter, divided

Herb Yogourt Dip:

  • 1 cup Organic Meadow 3.8% Plain Yogourt
  • 2 scallions, finely chopped
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper



1. Fritters: Into colander, place Yukon Gold potatoes, carrot, sweet

potato, zucchini and scallions; let drain. In batches, using clean

dish towel, squeeze out excess moisture; discard liquid. Transfer

to large bowl.


2. Stir in eggs until coated. Add flour, salt and pepper; stir together

until combined.


3. In large nonstick skillet set over medium heat, melt 3 tbsp

butter. In batches, scoop 2-tbsp portions of potato mixture into

skillet and flatten with back of spoon to form rounds. Cook,

turning once, for 4 to 6 minutes or until golden brown and crisp

around the edges. Wipe skillet clean between batches, adding

more butter as needed.


4. Herb Yogourt Dip: In medium bowl, stir together yogourt,

scallions, parsley, dill, lemon zest, lemon juice, garlic, salt and

pepper until combined.


5. Serve fritters with dip.


Tips: Shred vegetables on coarse side of box grater or in food

processor fitted with grater blade.


Keep fritters warm on rack set over baking sheet in 300°F oven.

To make ahead, store prepared fritters in airtight container in

refrigerator and reheat in 425°F oven for 5 to 7 minutes or until

heated through.





Products Used:


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Organic Meadow Sour Cream

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