Recipe provided by Bill Granger
These fritters are so easy to make its disgraceful. Serve them on their own with drinks or as a delicious blow-out breakfast.
300g potatoes, coarsely grated
300g courgettes, coarsely grated
4 spring onions, chopped
125g grated mozzarella cheese
4 tablespoons roughly chopped flat-leaf parsley
2 eggs, lightly beaten
3 tablespoons plain flour
4 tablespoons light-flavoured oil
Thick Greek yoghurt sprinkled with paprika
Squeeze the grated potato and courgette to remove excess moisture. Place in a bowl with the spring onion, mozzarella, parsley and egg and stir lightly to combine. Stir in the flour and season with sea salt and freshly ground black pepper.
Heat the oil in a large non-stick frying pan over medium“high heat. Drop tablespoons of the mixture into the hot oil, flattening gently with the back of a spoon. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve with the yoghurt and lemon wedges.