Quick & Easy Vegetable Fritters | Cook with Curtis Stone | Coles

These homemade vegetable fritters are super-easy and super-quick to make. Curtis uses potatoes, zucchini, carrot and onion to make a veggie-packed meal that goes great with smoked salmon. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

Quick & Easy Vegetable Fritters
Serves 4
Prep time 10 mins Cooking 20 mins

1 potato, washed
1 carrot, peeled
1 zucchini
3 eggs, lightly whisked
300g sour cream or cème fraîche
Dill, finely chopped
Serve with smoked salmon, lemon wedges and dill sprigs

1. Using a mandolin or food processor, finely shred 1 washed potato, 1 peeled carrot and 1 zucchini. 2. Using a large sharp knife, thinly slice 1 brown onion. Place the potato, carrot, zucchini and onion in a bowl. Sprinkle with 1 tsp salt and toss to combine. Set aside for 5 mins.
3. Transfer the potato mixture to a colander and squeeze out as much excess liquid as possible. Discard the liquid. Transfer potato mixture to a large bowl. Add 3 eggs, lightly whisked, and season with salt and pepper. Stir to combine.
4. Heat 1 tbs olive oil or butter in a large frying pan over medium-high heat. Add 3 portions of potato mixture to the pan and cook for 3-5 mins each side or until golden and cooked through. Transfer to a plate. Repeat, in batches, with the remaining potato mixture.
5. Meanwhile, combine 300g sour cream or cème fraîche and finely chopped dill in a small bowl. Divide the fritters among serving plates. Serve with the dill mixture and smoked salmon, lemon wedges and dill sprigs, if desired.

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