Makes 12
300g potatoes, coarsely grated
300g courgettes, coarsely grated
4 spring onions, chopped
125g grated vegetarian mozzarella cheese
4 tbsp roughly chopped fl at-leaf parsley
2 free-range eggs, lightly beaten
3 tbsp plain fl our
4 tbsp light-fl avoured oil
thick Greek yogurt sprinkled with paprika
lemon wedges
Bill Granger’s potato, courgette and mozzarella fritters
1. 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 fl our and season with sea salt and freshly ground black pepper.
2. 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.
3. Drain on kitchen paper and serve with the yogurt and lemon wedges.