cook the cover
Fold over your fritter so you can cram it full of zingy chorizo salsa and garlicky guac! That way there’s more crunch in every bite.
Michelle Southan
let’s go!
tex mex fritter
serves 4 | prep 25 mins | cooking 30 mins E
400g coliban potatoes, unpeeled, coarsely grated
2 (about 240g) zucchini, cut into noodles using a spiraliser
75g (1/2 cup) plain flour
1 egg, lightly whisked
2 tbs olive oil, plus extra,
