Gluten-free baked zucchini fritters with yoghurt dressing

Makes around 12 fritters

Ingredients

• 3 medium zucchini, grated
• 1 tsp salt
• 1 large potato, boiled and mashed
• 1 large egg
• 50g feta cheese, grated
• 50g Parmesan, grated
• 1 tsp paprika
• 1 tsp cornflour
• Fresh ground pepper, to taste

Dressing

• ½ cup plain yoghurt
• 1 small clove garlic, crushed
• 1 tbsp mint finely chopped
• 1 tsp olive oil
• Salt and pepper 

Method

1. Make the yoghurt sauce, by whisking all of the yoghurt sauce ingredients together except for the salt and pepper. Taste, then add salt and pepper to taste. Cover and refrigerate until ready to serve.
2. Preheat oven to 180°C.  
3. Tip the grated zucchini on large napkin and squeeze out as much liquid as possible.
4. Transfer to a bowl and add the rest of the ingredients. Stir until just combined.
5. Line a baking sheet with lightly oiled parchment paper and drop spoonfuls of the mixture a couple inches apart. 
6. Bake for 15 minutes, flip and bake for 15 more until both sides are golden brown.
7. Remove from the oven and serve hot or cold topped with yoghurt dressing.

This recipe first appeared on Gourmet Today, August, 2016.