I never thought of a zucchini as a very exciting ingredient, but this humble little marrow is fast becoming one of my favourite veggies. It is so versatile & can become anything from soup to spaghetti to stir fry & a gazillion other dishes in between.

Whether you call it zucchini, courgette or baby marrow in your part of the world, I hope you give this recipe a try when you are stuck for an easy side dish, a light lunch or dinner idea.

The dish is vegetarian, but by leaving the egg out you can make it a completely vegan meal. I just like adding the egg to keep the fritters in tact a bit easier.

A beautifully plated dish always has more of a wow factor, so leave a little bit of time to plate these fritters & your guests are sure to be impressed.

Baby Marrow & Potato Fritters with Rocket & Tomato Salad

Mid-week meat-free winner! A beautifully plated dish always has more of a wow factor, so leave a little bit of time to plate these fritters & your guests are sure to be impressed.

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Servings: 12 fritters

Ingredients Method

Ingredients

500 g Baby marrow / zucchini / courgette
1 Large potato
1/3 Cup plain flour
1 Tablespoon sesame oil
2 Tablespoons of sesame seeds
Sunflower oil – for frying
1 Egg
2 Handfuls Small tomatoes use different colours if you can, halved
Large Handful Rocket
White wine vinegar
Olive oil salt & pepper
Microgreens
3 Radishes sliced very thinly

Method

Grate the zucchini and potato coarsely, then squeeze out as much liquid as possible. Pat dry with a kitchen towel.
Mix the potato, zucchini, flour, oil and seeds together. Now shape 12 fritters (about ¼ cup of mixture for each). Heat some vegetable oil in a pan and once it is hot, shallow fry the fritters until golden brown on both sides. Be sure to shape them and press down as you go along. Place on a paper towel to drain the majority of the oil off.
When your fritters are done, stack three on top of one another. Make four stacks of three fritters to serve your four guests.
Gently slide slices of radish and some rocket leaves in between the fritters as you plate them up. Top with micro greens. Serve with a simple salad of tomato and rocket tossed with olive oil, white wine vinegar, salt and pepper.