Potato and Zucchini Fritters

RECIPE

Zucchini and potato are both incredibly versatile veg. Once grated, you can add them to almost anything, but in this recipe, they shine as the star. It’s a more vegie-packed version of a classic hash brown. Mix it up all you like - add corn, chilli, even peas if you like. I do suggest serving with a nice tomato chutney, or perhaps an aioli or mayo-based sauce if that tickles your fancy.

RECIPE

Potato and zucchini fritters

PREP: 15 mins | COOK: 10 mins
DIFFICULTY: Easy | SERVES: 2

Ingredients:

Zucchini fritters:
2 medium zucchini
1 large or 2 small potatoes
1 brown onion
5-6 sprigs of thyme (or 1/2 tsp dried thyme)
2 eggs, lightly beaten
1/2 cup plain flour
1 1/2 tsp salt
1/4 tsp pepper
Pinch of chilli flakes (optional)
1/3 cup vegetable oil for shallow frying

To serve:
2 eggs, soft boiled
6-8 rashers of bacon, fried
Tomato chutney or other dipping sauce

Method:

1. Grate zucchini, place onto a fine sieve or on layers of paper towel. Sprinkle 1 tsp salt over the top, then allow to sit for 5 minutes.

2. Meanwhile, grate the potato into a medium bowl, and mix in eggs, flour, salt, pepper and chilli flakes if you like a little kick. Squeeze liquid out of zucchini and discard, placing the grated zucchini into the bowl with the potato and egg mix. Combine thoroughly.

3. Heat vegetable oil in a frying pan to medium-high, then spoon generous tablespoons of the fritter mix onto the hot pan - about four per medium pan. Smooth out gently so they lie in flat discs. Cook on medium and turn after 3-4 minutes or golden brown.

4. Drain on paper towel before serving with fried bacon and a soft-boiled egg.