Getting back the basics enjoying fresh, fully certified, organically grown veggies that are full of flavour and better for you.
Makes 30 fritters
Grate the potato and zucchini and place in a wire sieve. Squeeze water out of both.
In a bowl whisk eggs and flour. Add potato, zucchini, and feta to this. Stir to combine.
Heat a small amount of oil in a frying pan. Cook fritters in batches by spooning 1-2 tablespoons of the mixture into the pan, evenly spaced out so as not to overcrowd the pan.
Cook until golden on each side, 2-3 minutes. Remove from pan and repeat with the remaining mixture.
For the salad, thinly slice cucumbers and tomatoes. Shred the mint leaves and add to salad with 1 teaspoon of olive oil.
To serve, place a small amount of salad on the top of each fritter and sprinkle with crumbled feta and freshly cracked black pepper.
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