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zucchini potato and herb fritters


adapted from a recipe in 'the australian women's weekly's tapas antipasto mezze'. be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. this is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! the weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. the number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter.


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  1. Squeeze all the excess liquid from the potato
  2. Zucchini
  3. Onion and garlic
  4. And use paper kitchen towelling to further pat dry the potatoes
  5. Zucchini and onion
  6. One method is to put the vegetables into a small colandar or sieve
  7. Place this on or over the sink and press down on the vegetables several times
  8. Combine the potato
  9. Zucchini
  10. Onion
  11. Garlic
  12. Flour
  13. Egg
  14. Mint
  15. Basil
  16. Pepper and salt in a large bowl
  17. Pre-heat the oven to hot
  18. 220c or 425-450f or gas mark 7-8
  19. Heat oil in a large
  20. Preferably non-stick pan
  21. And shallow-fry level tablespoons of the mixture
  22. Until the fritters are browned on both sides
  23. Place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through
  24. Combine the yoghurt and extra mint
  25. Serve the fritters immediately with the yoghurt and mint topping

Step 8

Total Time in Minute 30

Ingredients Count 12

cooking zucchini  potato and herb fritters

See More Relate Photo




Yellow onions

Garlic cloves

Self-raising flour


Of fresh mint

Fresh basil

Cracked black pepper

Sea salt

Olive oil

Greek yogurt

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