Zucchini & corn fritters

Name: Zucchini & corn fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 (about 520g) zucchini, ends trimmed, coarsely grated; 2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated; 2 corncobs, husks and silk removed; 1 tbsp fresh thyme leaves, finely chopped; 40g (1/4 cup) plain flour; 2 eggs, lightly whisked; 3-4 tbsp olive oil; 80g baby rocket leaves; 1 x 250g ctn bought tzatziki

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $5.15 /serving

Author : Alison Roberts

vegetarian main pan fry easy

Ingredients

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4 (about 520 grams) zucchini, ends trimmed, coarsely grated2 (about 360 grams) sebago (brushed) potatoes, peeled, coarsely grated2 corncobs, husks and silk removed1 tbsp fresh thyme leaves, finely chopped40 grams (1/4 cup) plain flour2 eggs, lightly whisked3-4 tbsp olive oil80 grams baby rocket leaves1 x 250 grams ctn bought tzatziki

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Instructions

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Step 1

Combine the zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.

Step 2

Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the egg and stir until well combined. Season with salt and pepper.

Step 3

Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan. Use an egg lifter to flatten slightly. Cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture, reheating the pan between batches.

Step 4

Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.