“An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.”
READY IN:
27mins
SERVES:
12
YIELD:
12 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely grate potato and zucchini.
  2. There should be 1 cup of grated potato and 2 cups of grated zucchini.
  3. In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
  4. In a large frying pan, heat butter and oil to medium-high heat.
  5. Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
  6. Fry for 2 minutes or until golden brown on the bottom.
  7. Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
  8. Add additional butter and oil if required for frying the remaining fritters.
  9. Serve with a dill dip or serve them just as they are.
  10. If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
  11. Continue to spoon the mixture to fry.

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