Lyndsay's Potato Fritters ~ by Paul Jobin

Ingredients

• Fritters

  • 2 large onions, peeled and finely chopped
  • 4 eggs, beaten
  • 1/2 cup plain flour
  • 1/2 cup fresh herbs, chopped
  • 1 tsp Gregg's Natural Sea Salt, freshly ground
  • 1/4 tsp Gregg's Whole Black Peppercorns, freshly ground
  • 6 large potatoes, peeled and grated
  • 4 carrots, peeled and grated
  • 1 courgette, grated
  • 1/4 cup olive oil based margarine
  • 1/4 cup olive oil

• Gremolata

  • 1/4 cup brazil nuts, sliced thinly
  • zest of one orange
  • 1/2 orange, juiced
  • 1 Tbsp Gregg's Crushed Garlic
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup extra virgin olive oil
  • Gregg's Natural Sea Salt Grinder, freshly ground
  • Gregg's Coloured Peppercorns, freshly ground

Method

Fritters
In a large mixing bowl, combine the onion, eggs and flour. Stir in the herbs, salt and pepper, potatoes, carrots, courgettes and margarine. Mix together well.
Heat the olive oil on a barbecue solid top grill. Place on spoonfuls of the batter, and cook until golden, flip over and cook until golden on the other side.
If you are feeding a lot of hungry people, you can seal the fritter on both sides, transfer to a baking tray and finish cooking in a preheated 190°C oven for 5 - 6 minutes.

Gremolata
In a mixing bowl, toss the brazil nuts, orange zest and juice, garlic and parsley. In a steady stream, stir in the olive oil and season with salt and pepper.

This recipe is from Paul Jobin's new cookbook A Pinch of Salt. This inspired, creative and passionate book is a testament to Paul's hard work and enduring talent as a fine chef, and is available to purchase from www.pauljobin.co.nz.