<p>I love VEG FRITTERS but the frying process is a drag.</p><p>Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.</p><p>400g potatoes, grated</p><p>500g zucchini, grated</p><p>1 small onion, finely diced</p><p>1/2 clove garlic, finely grated</p><p>salt, pepper and a soft herb like mint, chopped</p><p>3 eggs</p><p>75g self-raising flour (gluten-free = ok)</p><p>Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.</p><p>Turn the oven on to 180C.</p><p>Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.</p><p>Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.</p><p>Cook for 10 mins per side, check for doneness.</p><br><p><br></p><br /><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
