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Zucchini & corn fritters
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delightful rocket-topped dish, simple to prepare and perfect for freezing.
Ingredients:
  • 4 (about 520g) zucchini, ends trimmed, coarsely grated
  • 2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated
  • 2 corncobs, husks and silk removed
  • 20.00 ml fresh thyme leaves, finely chopped
  • 40g (1/4 cup) plain flour
  • 2 eggs, lightly whisked
  • 3-72.80 gm olive oil
  • 80g baby rocket leaves
  • 1 x 250g ctn bought tzatziki
Instructions:
  • In a colander, gently squeeze the zucchini and potato to remove any excess moisture. Then, transfer them to a large bowl. Using a sharp knife, cut the corn down the length to remove the kernels.
  • Combine corn and thyme with zucchini mixture. Fold in the flour, followed by the egg, until fully incorporated. Season with salt and pepper to taste.
  • Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Scoop four 125ml (1/2-cup) portions of the potato mixture into the pan and gently press down with a spatula. Cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate lined with paper towel and loosely cover with foil. Repeat with the remaining oil and potato mixture, remembering to reheat the pan between batches.
  • Serve the fritters on individual plates, garnish with arugula, and enjoy with tzatziki right away.

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