Chrssy Glentis is a recipe developer and cookbook author.

She is the co-founder and creative mind behind the low-FODMAP food brand Foddies.

Today, she is cooking sweet potato and zucchini fritters.

Know the news with the 7NEWS app: Download today

Recipe below:

Sweet potato and zucchini fritters with rocket parmesan salad

These fritters are not only perfect for lunch, but they also make a nutritious breakfast. Top with a poached egg or two and you have a perfectly balanced meal.

Gluten, nut, soy free

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 5

Ingredients

425 g (15 oz) zucchini (courgette), grated

200 g (7 oz) sweet potato, grated

3 eggs

130 g (4¾ oz) plain (all-purpose) flour of your choice

1 tablespoon dried chives

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon baking powder

½ teaspoon salt, plus extra for the zucchini

½ teaspoon black pepper

¼ cup (60 ml) extra-virgin olive oil

Salad

2¾ cups (100 g) rocket (arugula)

30 g (1 oz) shaved parmesan cheese

30–60 ml (1–2 fl oz) The best balsamic dressing

Method

Place the zucchini in a bowl and sprinkle generously with the extra salt. Leave to sit for 10–15 minutes until the water starts to come out. This is an important step to prevent soggy fritters. Strain the zucchini through pieces of muslin (cheesecloth), or through clean disposable cloth, pressing against a sieve to remove excess water. In a bowl, combine the zucchini with all the remaining ingredients, except the oil, and mix until well combined. Heat the oil in a frying pan and cook a small amount of the mixture. Taste it and adjust the seasoning in the rest of the mixture, if necessary. Add ¼ cup portions of the mixture to the pan and cook over medium–high heat for 2–3 minutes on each side or until golden brown. Finally, I like to finish these off in the oven for another 5–8 minutes at 180˚C (350˚F), turning halfway through. This step is not necessary, but I find it dries out some of the excess moisture in the fritters, which makes them keep a little longer. Store in the fridge for 3–4 days or freeze for 3 months. If freezing, I like to add some baking paper between the fritters so they don’t freeze in one clump. It also allows you to easily defrost just one or two at a time. To reheat, simply thaw in the fridge overnight or defrost in the microwave at 30-second intervals. You can reheat the defrosted fritters in an air fryer for 2–3 minutes or in a frying pan over medium–high heat, or just pop them in the toaster! To serve, mix the salad ingredients together in a bowl and serve alongside the fritters.

The best balsamic dressing

Dairy, egg, gluten, lactose, nut, soy free

Prep time: 5 minutes

Cook time: Nil

Makes: 150 ml (5 fl oz)

½ cup (125 ml) extra-virgin olive oil

1½ tablespoons balsamic vinegar

2 teaspoons dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

Add all the ingredients to a bowl and mix or whisk until combined. You can also add everything to a jar, put the lid on and shake. Alternatively, you can use a hand-held blender, which will nicely emulsify the dressing. Store in an airtight container or bottle in the fridge for 2–3 weeks. Just be sure to give it a good whisk or shake before using as the oil and vinegar can separate.