I’m on a bit of a fritter-kick at the moment; they’re such a great way to take fresh, healthy ingredients and make them taste fantastic (ha, ha!). These little babies are packed with delicious bites of bacon, but kept light with freshly grated zucchini and a crunchy garden salad.
In a large non-stick saucepan, bring the onion, 2 cloves of garlic and the bacon to a medium heat. Cook, stirring frequently, for five minutes until onion is translucent and fragrant. Remove from heat.
In a large bowl, grate the potato and zucchini. Using a sieve, press batches of the grated vegetable over a sink, removing excess liquid. Once thoroughly drained, mix through bacon mixture and stir through flour and egg. Use your hands to form four patties.
Bring olive oil to a medium heat in a shallow non-stick dish. Slide in fritters – working in batches if you don’t have room – and gently flatten. Cover and cook on each side for 4-5 minutes, until golden brown. Season with salt and pepper.
Once cooked, remove fritters and set on paper towel to drain. Combine remaining garlic, yoghurt and the lime juice in a small bowl.
Serve fritters with a dollop of yoghurt sauce and a garden salad.
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