Potato-Zucchini Fritters
Baking and Desserts • European
Description
Hello, dear readers! Every year, we grow a huge amount of zucchinis in our garden, which we successfully prepare in various ways — frying, stewing, pickling, and canning for the winter, sharing with friends and neighbors, while the overgrown zucchinis are happily eaten by our pets — pigs, chickens, and ducks. I really enjoy making very simple and quick potato-zucchini fritters, and the best part — they are delicious and healthy. The zucchinis make the fritters more tender and flavorful, while the potatoes add heartiness. Give them a try and see for yourself how tender and tasty they are. The fritters are so delicious that they disappear immediately, fresh off the pan. Wishing you all the best, and see you next time! Source — John Smith http://deliciousrecipes.com/appetizers/potato-zucchini-fritters
Ingredients
- Potato 3 pieces
- Garlic 3 cloves
- Courgette 1 piece
- Chicken Egg 2 pieces
- Wheat Flour 3 spoons
- Salt to taste
- Turmeric to taste
Step-by-Step Guide
Step 1
Peel the potatoes and zucchini, rinse them under running water, and grate them using a coarse grater. Grate the garlic using a fine grater. Alternatively, you can blend all the ingredients in a food processor. Then, add the egg, salt, and turmeric, and mix everything well until you achieve a uniform consistency. After that, stir in the flour and mix thoroughly to avoid lumps.
Step 2
We will fry the potato-zucchini pancakes in vegetable oil in a well-heated skillet. Using a tablespoon, we drop small portions onto the skillet and fry them on medium heat on both sides until golden brown.
Step 3
Once the pancakes are cooked, transfer them to a plate lined with a paper towel to absorb any excess oil. Then, lightly spread mayonnaise or sour cream on our pancakes and sprinkle with fresh herbs.
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