These vegetable fritters are fast to make and delicious to eat. The whole family will enjoy this fresh five-ingredient meal.
For a variation, replace zucchini with either potato or kumara.
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Ingredients
Method
1.
In a colander, combine zucchini and 2 tsp salt akes. Set aside 10 minutes. Using hands, squeeze out as much moisture as possible.
2.
Place zucchini and carrot in a bowl. Discard juice. Add our and eggs. Mix well. Season.
3.
In a frying pan, heat a little oil on medium. Cook ½ cup portions of mixture in two batches, attening, 3-4 minutes each side, until golden and cooked through. Drain.
4.
Serve with salmon, drizzled with aioli and sprinkled with micro herbs, if liked.
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Sweet potato and bacon fritters
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