Super Sweet Potato Fritters and Salmon

So the first question is how are sweet potato fritters any different to my ultimate comfort food, placki?? The answer: sweet potato, zucchini/courgette, spring/green onion, herbs. The other two ingredients, flour and eggs are the same.

And the answer to the second question is – they’re just as good, and, dare I say it, even tastier!

I’ve already talked about sweet potatoes here, including how randy King Henry VIII ate more than twenty at a sitting, believing them to help in bedroom department.

So let’s look at the zucchini/courgette, instead. The name zucchini comes from the Italian (zucca), while the name courgette comes from the French (courge), both meaning gourd. I read on the internet that British English veers toward courgette, while zucchini is more American. But a quick double-check-search of online supermarkets in the various countries show they’re certainly called courgettes in Britain and New Zealand, but zucchini in Australia and Canada (which adopts most British spelling), as well as the US. So that theory is somewhat flawed 😂.

Fun fact: botanically, zucchini is actually a fruit. And, you can eat the flower, with the baby zucchini/courgette fruit still attached, as evidenced by this stuffed flower dish I enjoyed at one of my local restaurants above. Also, of course, zucchini/courgette is incredibly versatile. It can be used raw or cooked and be pretty much tossed into anything.

But back to the sweet potato fritters. Accompany them with some or all: smoked salmon, sour cream and lemon, hummus, Greek-style yoghurt mixed half and half with a vegetable dip. Quick, easy, YUMMY!

“When I pass a flowering zucchini plant in a garden, my heart skips a beat.”

-(allegedly) Gwyneth paltrow, actress