Recipe Wednesday

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

 

 

1. 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.
2. 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.
3. 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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