Tuesday, November 12, 2013


makes four servings 

2 medium zucchini, grated
1 medium desiree potato, peeled, grated 
4 shortcut bacon rashers, trimmed, finely chopped
1/4 cup plain flour 
1 egg, lightly beaten
2 tablespoons chopped fresh chives 
vegetable oil, for shallow frying 
chopped chives, to serve

Garlic yoghurt 
2 garlic cloves, crushed
1/2 cup plain Greek-style yoghurt

Squeeze excess moisture from zucchini. Drain on paper towel. Combine zucchini, potato, bacon, flour, egg and chives in a bowl. Season with salt and pepper.

Heat oil in a large frying pan over medium-high heat. Spoon 1?4 cup zucchini mixture into pan, pressing to flatten. Repeat to make 3 more fritters. Cook for 5 minutes or until golden underneath. Turn, pressing again to flatten. Cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.

Meanwhile, make Garlic yoghurt: Combine garlic and yoghurt in a bowl. Season with salt and pepper. Sprinkle fritters with extra chives. Serve with garlic yoghurt.

bacon recipe courtesy of: Kim Coverdale, Super Food Ideas, October 2012, p. 13; Taste, Alexandria, NSW, 2015 Australia

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