Zucchini Fritters w/ Corn salsa and mint yogurt

Zucchini Fritters w/ Corn salsa and mint yogurt

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Zucchini Fritters w/ Corn salsa and mint yogurt



Serves 6





2 Zucchinis grated coarsely

2 eggs whisked with 1/2 cup of plain flour

1 teaspoon of salt

1/2 teaspoon of freshly ground pepper

1/2 medium brown onion finely diced

1 tablespoon of finely shredded mint leaves

1tablespoon of finely shredded dill




300 ml of natural Greek style yoghurt

1 clove of garlic

1/4 cup of mint leaves

2 tablespoons of olive oil

1 tablespoon of lemon juice

Salt and pepper to taste





400 gram can of drained sweet corn kernels

50 grams of diced Kalamata olives

1 large Roma (egg) tomato diced

1/2 medium diced Spanish onion

2 tablespoons of olive oil

Juice of half a lemon




For the sweet corn salsa mix all ingredients together. Refrigerate until required.


To make the yoghurt dressing, place all ingredients (except yoghurt) into a Mortar and pestle or food processor and blend until combined. Mix this paste into yoghurt well, and refrigerate.


In a mixing bowl add the zucchinis to the egg/flour mixture and incorporate well. Then mix in all other ingredients. Heat olive oil to a medium temperature in a heat based pan and add 1/4 cup of batter mixture for each fritter. Once golden and bubbles appear on top flip over and allow to cook for approximately 5 minutes. To keep fritters warm, place on a baking tray in oven at 100 degrees covered with foil until required.


To assemble layer yoghurt dressing on a zucchini fritter and top with 1 heaped tablespoon of salsa. Repeat this process so that each serve incorporates 2 fritters. Garnish with a sprig of mint and serve immediately.