Zucchini and Bacon Fritters with garlic Yoghurt
2 medium zucchini, grated
1 medium desiree potato, peeled, grates
4 shortcut bacon rashers, trimmed, finely chopped
¼ cup plain flour
1 egg lightly beaten
2 tablespoons chopped, fresh chives
Vegetable oil for shallow frying
Chopped chives to serve
Garlic yoghurt
2 garlic cloves, crushed
1/2 cup plain Greek-style yoghurt
- Squeeze excess moisture from zucchini. Drain on paper towel. Combine zucchini, potato, bacon, flour, egg and chives in a bowl. Season with salt and pepper.
- Heat oil in a large frying pan over medium-high heat. Spoon 1?4 cup zucchini mixture into pan, pressing to flatten. Repeat to make 3 more fritters. Cook for 5 minutes or until golden underneath. Turn, pressing again to flatten. Cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.
- Meanwhile, make Garlic yoghurt: Combine garlic and yoghurt in a bowl. Season with salt and pepper. Sprinkle fritters with extra chives. Serve with garlic yoghurt.
Notes:
There is no reason you couldn’t add/ exchange other vegetables (carrots, sweet potato, broccoli etc)
You can also cook in coconut oil.
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