E-mail: info@notjustoliveoil.com

Potato-zucchini fritters with yogurt-mint sauce

Published on April 24, 2014 | By |

Ingredients

  • 2 medium-sized potatoes, peeled and grated
  • 3 medium-sized zucchini, washed and grated
  • 1 medium-sized onion, finely chopped
  • ¼ cup flour
  • ½ tsp baking soda
  • 2 eggs, lightly beaten
  • 1 tbsp fresh mint, finely chopped
  • 2 tbsp fresh basil, finely chopped
  • sea salt, ½ tsp freshly ground black pepper
  • olive oil, for frying
  • Yogurt-Mint Sauce:
  • 200ml/ 1 cup yogurt
  • 1 tbsp fresh mint, finely chopped
  • pinch of salt

Directions

  • 1. Drain liquids from the potatoes, zucchini and onion by either placing them on paper towels, or by squeezing them through a strainer.
  • 2. Place drained vegetables in a large bowl.
  • 3. Add flour, baking soda, eggs, mint, basil, a pinch of salt and black pepper.
  • 4. Preheat oven to 200°c/390°f.
  • 5. Heat olive oil in a large non-stick pan.
  • 6. Using a tablespoon, spoon mixture into hot oil. Cook fritters until golden brown on both sides.
  • 7. Remove with a slotted spoon and place on a paper towel to absorb excess oil.
  • 8. Place fritters in a shallow baking dish or lined cookie sheet and bake in the preheated oven for about 10 minutes or until they are crispy.
  • 9. Serve immediately with the yogurt-mint sauce: mix the 3 ingredients well and enjoy.