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Potato Fritters with Roasted Zucchini, Cucumber Corn Salad & Cumin Dill Yogurt Sauce


  • Author: Shanna Mallon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Makes 15-20 mini or 6-8 medium fritters 1x
Scale

Ingredients

For the Roasted Squash:

  • 2 tablespoons coconut oil
  • 1 pound yellow squash zucchini, sliced into rounds
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Corn:

  • 2 cobs (3/4 to 1 pound) unshucked organic corn

For the Potatoes:

  • 1 pound potatoes, grated
  • 2 to 3 teaspoons coconut oil
  • Salt and pepper, generously sprinkled

For the Tomato Cucumber Corn Salad:

  • 1/2 cup chopped tomatoes or bell peppers
  • 1/2 cup chopped cucumbers
  • Corn kernels (from above)
  • Handful of fresh basil, torn into small pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Cumin Dill Yogurt Sauce:

  • 3 tablespoons plain yogurt
  • 1 teaspoon cumin powder
  • 2 to 3 teaspoons chopped dill (or, in a pinch, basil works)
  • Salt, to taste

Instructions

  1. Preheat oven to 375F and place coconut oil in one or two baking dishes big enough to hold zucchini. Add zucchini, salt and pepper; toss together to distribute everything evenly, getting zucchini in an even layer as much as possible. Bake for 30 to 45 minutes or until wilty and golden.
  2. Fill a large pot with enough water to cover corn. Shuck the corn, bring the water to a boil over medium-high heat and add corn, cooking it for 3 to 5 minutes. Remove cobs to a plate to cool.
  3. Next, grate a pound of potatoes into a big pile, and place it in a tea towel or cheese cloth. Squeeze over a sink to strain as much water as possible (it’ll be a lot).
  4. Grease 2 baking sheets with 1/2 to 1 teaspoon coconut oil. Scoop piles of the potato mixture on top, flattening each one. For mini fritters, make the mounds about a tablespoon in size. For larger, but still appetizer-sized fritters, make large mounds that are 2 to 3 tablespoons in size, still flattening them as much as possible. Place a small drop of coconut oil on the top of each one. Salt and pepper all over the top.
  5. Bake 10 to 15 minutes, until golden, and flip. Bake for another 10 to 15 minutes more. They’re ready when they’re golden and crispy.
  6. In a large bowl, mix together tomato corn salad ingredients, adjusting salt to taste.
  7. Last, mix together yogurt, cumin, dill and salt, again adjusting salt to taste.
  8. Assemble appetizers: Layer a potato fritter with roasted squash, then tomato corn salad and lastly cumin dill yogurt.

  • Category: Side
  • Method: Stovetop
  • Cuisine: Dinner