These fritters are really yummy.  I have made them with sweet potato instead of potato. You could also cook them on the bbq alongside your snags and steaks.

Season:  Summer, Autumn

Type:  Dips & Starters

Difficulty:  Intermediate

Serves:  12 large or 24 small fritters

Fresh from the garden:  zucchinis, potatoes, parsley, spring onions, eggs

Recipe source: Adapted from Bill Granger’s Easy

• metric measuring spoons
• scales
• grater
• chopping boards & non-slip mats
• 1 medium knife
• mezzaluna
• colander
• bowls – 1 small, 2 medium
• whisk
• wooden spoon
• metal teaspoon
• large non-stick frying pan
• kitchen paper
• baking tray
• juicer
• serving plates

• 300 g zucchini
• 300 g potato
• 4 spring onions
• 125 g mozzarella cheese
• 4 tablespoons parsley
• 2 eggs
• 3 tablespoons plain flour
• 4 tablespoons extra virgin olive oil

To serve

• thick Greek yoghurt
• lemon
• paprika
• sea salt and freshly ground black pepper

• Set out your equipment and ingredients.

Prepare the potatoes and zucchinis

• Wash and peel the potatoes and weigh out 300 g.  Weigh out 300 g of zucchini then grate both the potato and zucchini. Put the colander over the sink.  Pick up a handful of the potato-zucchini mixture and squeeze to remove excess moisture then put in a medium bowl.

Prepare the other ingredients

• Remove the outer layer of the spring onions and thinly slice then add to the medium bowl.
• Remove the stems from the parsley leaves and use the mezzaluna to chop the leaves then add to the medium bowl.
• Add the potato-zucchini mixture.
• Weigh out 125 g mozzarella cheese and coarsely grate then add to the medium bowl.
• Whisk the eggs in the small bowl and add to the medium bowl then lightly combine the ingredients.
• Stir in the flour and season with sea salt and freshly ground black pepper.

Cook the fritters

• Heat the frying pan over medium-high heat and add the oil.  Drop teaspoon of the mixture slowly into the hot oil being so as to avoid the hot oil spitting up and burning you.  Flatten the fritters gently with the back of the spoon.
• Cook for 3 minutes on one side then use the egg flip and a teaspoon to turn the fritter over(it’s a bit tricky to turn the fritters over but you will get the hang of it after a couple of goes) and cook for another 3 minutes.
• Remove the fritters from the pan with the egg flip onto the baking tray that has been covered with kitchen paper.

To serve

• Mixture 250 g of yoghurt with the juice from ½ lemon.
• Divide between the small serving bowls and sprinkle with paprika.
• Divide the fritters between the serving plates and serve alongside the yoghurt sauce.

• Squeezing grated vegetables to remove moisture.
• Shallow frying fritters in hot oil.