These fritters taste amazing and are great for you! They can be a meal on their own or an accompaniment to simple fried eggs or even reheated later for a tasty snack.

Method

1. Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

2. Toss the potato, carrot, zucchini, onion, and 2 teaspoons of Maldon sea salt together in a medium bowl.

3. Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

4. Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to extract as much moisture as possible.

5. Using a fork, beat the eggs and black pepper in a large bowl to blend well.

6. Add the vegetables and stir to coat with the egg.

7. Heat 1½ tablespoons of oil in a large heavy sauté pan over medium-high heat.

8. Working in batches and using about ¼ cup of the vegetable-egg batter for each, spoon the batter into the pan and form thin patties about 3 inches in diameter.

9. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

10. Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

11. Meanwhile, stir the sour cream and dill together in a small bowl to blend.

12. Season to taste with black pepper.

13. Place the fritters on a platter and serve with the sour cream-dill sauce.

Demonstration