Zucchini and potato fritters with green goddess dressing
Super quick, and super easy, these vegie fritters are the perfect easy brunch.
Ingredients
4 cups (480g) frozen diced zucchini, thawed
3 garlic cloves, crushed
2 potatoes (350g total), grated, liquid squeezed out
1 egg, lightly beaten
2 tbs plain flour
1 tsp chilli flakes, plus extra, to serve
1/3 cup flat-leaf parsley leaves, finely chopped
1/4 cup (60ml) extra virgin olive oil
Rocket leaves & lemon wedges, to serve
Green goddess dressing
1 garlic clove, crushed
2 tbs each of roughly chopped tarragon, chives & flat-leaf parsley leaves
1 anchovy fillet, chopped (optional)
1/4 cup (60ml) buttermilk
1/2 cup (150g) whole egg mayonnaise
1 tsp white wine vinegar
Method
1.Drain off any liquid from the thawed zucchini and pat dry with paper towel, pushing down lightly to soak up any excess liquid. Set aside.
2.For the green goddess dressing, place all ingredients and 1 tsp salt flakes in a blender and blend until smooth. Spoon into a serving bowl and set aside.
3.Place thawed zucchini, garlic, potato, egg, flour, chilli flakes, parsley and 1 tsp salt flakes in a bowl and stir to combine.
4.Heat 1 tbs oil in a large non-stick frypan over medium-high heat. In batches of 3-4, add 1/4 cup batter per fritter to the pan and flatten slightly into rounds. Cook for 3-4 minutes each side until golden and crisp. Drain on paper towel. Repeat with remaining oil and batter.
5.Season fritters with salt flakes. Serve with the green goddess dressing, rocket leaves and lemon wedges.