POTATO AND COURGETTE FRITTERS WITH YOGHURT DIPPING SAUCE
Good vegetarian lunch or brunch option
SERVING SIZE:
Makes 22 fritters
INGREDIENTS:
2 courgettes
1 medium potato
1 small onion
1 teaspoon dried thyme
2 eggs
1/4 cup flour
1/4 cup Alfa One Rice Bran Oil
Yoghurt Dipping Sauce
1/2 cup natural yoghurt
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon rind
INSTRUCTIONS:
Grate courgette, potato and onion. Mix grated vegetables, thyme, eggs and flour together until combined.
Heat oil in a large frying pan and cook tablespoons of mixture until golden on both sides.
Drain on absorbent paper. Serve warm with Yoghurt Dipping Sauce.
Yoghurt Dipping Sauce: Mix together all the ingredients until combined.
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