Potato and Zucchini Fritters with Tuna Sauce

Ingredients

• Salad Potatoes 0 lbs
• Courgette 0 oz
• Chocolate eggs 3 pieces
• Sour Cream 5 oz
• Canned tuna in its own juice 5 oz
• Meyer Lemon Juice 2 tablespoons
• Pitted olives 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the potatoes, wash them, dry with a paper towel, and grate them on a fine grater.

Step 3

Thoroughly squeeze the potato mass in parts through cheesecloth.

Step 4

Do not pour out the potato juice; let it sit for 10 minutes for the starch to settle, then drain the liquid.

Step 5

Peel the zucchini, remove the seeds, and grate it on a coarse grater.

Step 6

Lightly beat the eggs with a whisk and combine with 2 tablespoons of sour cream.

Step 7

Combine the potato mass, starch, grated zucchini, and the sour cream-egg mixture, season with salt and pepper, and mix well.

Step 8

Fry the fritters in vegetable oil on both sides over medium heat.

Step 9

For the sauce, mash the tuna without juice in a bowl with a fork.

Step 10

Finely chop the olives to make 2 tablespoons.

Step 11

Add the remaining sour cream (100 grams), chopped olives, lemon juice, two tablespoons of brine from the olives, salt, and pepper to the bowl with the tuna, mix, and refrigerate the sauce.

Step 12

Serve the fritters hot with the tuna sauce.