- 4 (about 520g) zucchini, ends trimmed, coarsely grated
- 2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated
- 2 corncobs, husks and silk removed
- 1 tablespoon fresh thyme leaves, finely chopped
- 40g (1/4 cup) plain flour
- 2 eggs, lightly whisked
- 3-4 tablespoons olive oil
- 80g baby rocket leaves
- 1 x 250g ctn bought tzatziki
- Step 1Combine 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 2Add 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 3Heat 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 4Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
To freeze: Prepare the fritters to the end of step 3. Set aside on a wire rack to cool completely. Wrap each fritter individually in plastic wrap. Place in the fridge in a large freezer bag for 2 hours to chill. Label, date and freeze for up to 3 months. (Alternatively, place the fritters in layers, with non-stick baking paper between the layers, in an airtight container.)
To thaw: Place the fritters, in a single layer, on a tray in the fridge for 6-8 hours or until thawed.
To heat: Preheat oven to 200C. Unwrap the fritters and place, in a single layer, on 2 baking trays. Bake in oven for 15-18 minutes or until crisp and heated through. Continue from step 4.
- Author: Alison Roberts
- Image credit: William Meppem
- Publication: Australian Good Taste