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Giant Tex mex zucchini fritter recipe
Giant Tex mex zucchini fritter recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Enhance your fritter with zesty chorizo salsa, garlic guacamole, and colorful chopped vegetables for extra crunch and flavor. Sprinkle fresh herbs in the guac for a finishing touch.
Ingredients:
  • 400g coliban potatoes, unpeeled, coarsely grated
  • 2 (about 240g) zucchini, cut into noodles using a spiraliser
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • 36.40 gm olive oil, plus extra, to serve
  • 60g feta, crumbled
  • Sour cream, smoked paprika, fresh coriander leaves, to serve
  • 2 avocados, chopped
  • 37.60 gm sour cream
  • 21.00 gm fresh lime juice
  • 1 garlic clove, crushed
  • 60.00 ml chopped fresh coriander leaves
  • 1 small red onion, cut into thin wedges
  • 42.00 gm fresh lime juice
  • 1 fresh chorizo
  • 200g grape tomatoes, quartered lengthways
  • 125g can black beans, rinsed, drained
  • 18.20 gm olive oil
Instructions:
  • Mash the avocado in a bowl using a fork until creamy. Mix in sour cream, lime juice, garlic, and coriander. Season to taste. Stir until fully combined. Chill in the fridge.
  • Drain the potato in a colander and gently squeeze out any excess liquid. Transfer it to a large bowl, add the zucchini, and mix well. Sprinkle in the flour to coat the vegetables evenly, then season to taste. Add the egg and mix thoroughly until combined using your hands.
  • 1. Heat oil in a large non-stick frying pan over medium heat. Add the potato mixture, pressing and spreading it out into an even layer with rugged edges. Cook for 10-15 minutes until the base is golden. Carefully flip onto a plate, then return to the pan and cook for another 10-15 minutes until golden and cooked through.
  • While prepping the salsa, combine the onion and lime juice in a bowl, mix well, and season with salt. Allow it to pickle for 20 minutes, giving it an occasional toss. In a small non-stick pan over medium heat, cook the chorizo for 5-8 minutes until cooked. Transfer to a cutting board, thinly slice diagonally, return to the pan, and cook for another 2-3 minutes until golden. Finally, add the chorizo, tomato, black beans, and oil to the onion mixture, and toss to combine.
  • Transfer the fritter to a large serving plate or board. Spread the guac on two-thirds of the fritter and add the salsa on top. Sprinkle the feta over the fritter. Fold the fritter to partly cover the filling. Add dollops of sour cream, a drizzle of extra oil, and sprinkle with paprika and coriander. Season with freshly ground black pepper before serving.

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