Zucchini Fritters With Watercress, Feta And Pancetta - cooking recipe

Ingredients

1 lb zucchini, grated
1 1/8 lbs boiled potatoes, coarsely grated
1 None onion, peeled and grated
3 tbsp fresh chopped dill
2 tbsp cornstarch
1 None egg
6 tbsp sunflower oil
4 slices pancetta
2 oz feta cheese, crumbled
2 oz watercress

Preparation

Mix the zucchini, potatoes and onions together in a bowl. Stir in the chopped dill, cornstarch and egg and season well with salt and freshly ground black pepper.
Heat half the oil in a heavy-based frying pan and drop 4 spoonfuls of the zucchini mixture into the hot fat. Flatten with a spatula and fry the fritters for 4-5 mins over a medium heat until crisp and golden. Remove with a slotted spoon and keep warm. Repeat to make 8 fritters in total, adding the rest of the oil to the pan. Cover and keep warm.
Add the pancetta slices to the pan and fry over high heat for 1-2 mins until crisp. Stack 2 fritters on each plate and top with the crumbled feta cheese, watercress and fried pancetta.