These fritters are so easy, everything gets grated and mixed in one big bowl. Minimal washing up, maximum flavour. Jordon x
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Serves
4
Potato
Courgette
Onion
Egg
Ground Cumin
Cornflour
Dill
Greek Yoghurt
Lemon
Salt
Black Pepper
Sunflower Oil
Jordon Ezra King
Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.
If you’re not a fan of dill, feel free to swap it out for another herb like coriander.
Like the look of this? Check out more of our Best Courgette Recipes.
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Serves
4
Potato
Courgette
Onion
Egg
Ground Cumin
Cornflour
Dill
Greek Yoghurt
Lemon
Salt
Black Pepper
Sunflower Oil
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- Unlimited access to 3000+ recipes
- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Wash, peel and use the coarse side of a box grater to grate the potatoes into a large bowl.
Step 2.
Peel the skin off your onion, then grate it. Grate your courgette.
Step 3.
Add a tsp of salt and mix well. Now empty the mix into a colander and squeeze out as much liquid as possible. Return to the bowl.
Step 4.
Add the eggs, cumin, cornflour and 10 turns of a pepper mill. Mix well.
Step 5.
Set a frying pan over a medium heat and add a generous glug of sunflower oil.
Step 6.
Take a little ball of the mixture and check to see if the oil is hot by frying for a couple of minutes on each side until golden brown. Let it cool and then check for seasoning.
Step 7.
Now take about 2 tbsp worth of the mix, squeeze and press into a patty. Fry for about 3 mins on either side until crisp and golden brown. Repeat.
Step 8.
Place on a tray lined with kitchen paper and into a warm oven while you repeat with the rest of the mix.
Step 9.
Finely chop 3 tbsps of dill and mix into the yoghurt along with the zest and juice of half a lemon, and a pinch of salt.
Step 10.
Plate up the fritters, sprinkle with flaky salt and a good spoon of yoghurt for dipping.
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