Jersey Royal Potato and Courgette Fritters with Mint Yogurt Dip

Grate the Jersey Royal potatoes using a box grater. Place the grated potatoes in a clean tea towel or cheesecloth and squeeze out as much excess moisture as possible. This is crucial for crispy fritters.

Grate the courgette using a box grater. Similar to the potatoes, place the grated courgette in a clean tea towel or cheesecloth and squeeze out as much excess moisture as possible.

In a large bowl, combine the grated potatoes, grated courgette, chopped spring onions, chopped mint, chopped parsley, egg, flour, salt, and pepper. Mix well until all ingredients are evenly distributed.

In a separate bowl, prepare the mint yogurt dip by combining the Jersey natural yogurt, chopped mint, lemon juice, and minced garlic (if using). Stir well and set aside to allow the flavours to meld.

Heat the Jersey butter in a large frying pan or skillet over medium heat. Once the butter is melted and shimmering, carefully drop spoonfuls of the potato and courgette mixture into the hot pan, forming small fritters. Do not overcrowd the pan; cook in batches if necessary.

Cook the fritters for 3-4 minutes per side, or until they are golden brown and crispy. Flip carefully to avoid breaking them.

Remove the cooked fritters from the pan with a slotted spoon and place them on a plate lined with paper towels to drain any excess butter.

Serve the Jersey Royal potato and courgette fritters immediately while they are still hot and crispy, accompanied by the refreshing mint yogurt dip.