4 medium zucchini
2 medium potatoes
300 g diced bacon style pieces
2 tbsps olive oil
½ cup plain flour
Line a large bowl with a double layer of paper towel, using enough to fold over at the top
Cut ends off zucchinis and grate into bowl
Peel potatoes and grate into bowl
Fold paper towel over grated vegetables and press to absorb excess moisture
Crack eggs into a clean large bowl. Beat until yolks and whites are just mixed.
Add zucchini, potato and bacon to the bowl with eggs. Stir to coat vegetables and bacon with eggs.
Add olive oil to a non-stick pan, coat surface, heat pan to medium heat
Add flour gradually to zucchini, potato and bacon in bowl, stirring to coat.
Put four large spoonfuls of mixture in pan, flatten. Cook about 5 minutes on each side or until browned.
Take fritters out of pan and put on a warm plate, cover with foil to keep warm.
Repeat until all mixture has been cooked.
Put a dollop of Greek yoghurt on top of each fritter