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    You are in: Home / Australian / Zucchini, Potato and Herb Fritters Recipe
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    Zucchini, Potato and Herb Fritters

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    bluemoon downunder's Note:

    Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
    2. 2
      Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
    3. 3
      Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.
    4. 4
      Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
    5. 5
      Combine the yoghurt and extra mint.
    6. 6
      Serve the fritters immediately with the yoghurt and mint topping.

    Ratings & Reviews:

    • on January 09, 2009


      Made these as finger food for a group I host each month & served them with the suggested Greek yogurt, as a very nice change from my usual sour cream ~ THESE FRITTERS WERE A BIG HIT & I'll definitely make them again! When recipes call for mint I usually omit it, but didn't this time & am so glad since it added a nice dimension to the flavor! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2008


      Made these to go with our dinner tonight and they were quite tasty, though I think I needed to add more onion and salt - they didn't have quite enough "umph" for my tastes, though DH loved them just the way I made them, as written. Served them with sour cream, will make them again and serve with Greek yogurt (thought I had some tonight, but did not). Thanks bluemoondownunder. Made for PRMR, Dec 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini, Potato and Herb Fritters

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 155.4
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.8 g
    Cholesterol 105.7 mg
    Sodium 182.8 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 3.4 g
    Sugars 3.2 g
    Protein 7.1 g

    The following items or measurements are not included:

    Greek yogurt

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