Zucchini and Potato Fritters

TIME TO MAKE

45 minutes

SERVINGS

4 persons

Ingredients

• 2 medium zucchinis (courgettes)

• 1 large potato (preferably yellow/gold)

• 1 small onion

• 2 eggs, beaten

• ¼ cup all-purpose flour

• Salt and pepper, to taste

• Neutral oil for frying

Method

• Grate the zucchini on the large holes of a box grater. Mix with ¾ tsp of salt and place in a fine mesh sieve. Set aside to drain excess water.

• In a large bowl, grate the potato and onion on the smaller holes of the box grater. Mix with eggs, flour, ¼ tsp salt, and pepper.

• Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Mix zucchini into the potato batter.

• Heat some oil in a non-stick skillet over medium heat until shimmering. Spoon the batter into the skillet and spread them out. Cook for about 3 minutes per side, until golden brown.

• Cool fritters on a paper towel-lined plate. Repeat with all the batter.

Serving Suggestion

Serve immediately with some cold sour cream and sweet chilli sauce!