Potato Zucchini Fritters

READY IN: 27mins
Recipe by William (Uncle Bill) Anatooskin

An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.

Top Review by Mia in Germany

WOW - great fritters! Easy to make and gluten free, too, and VERY tasty. I omitted the cheese because I can't eat it, but I don't think it made a huge difference. They are very flavourful anyway, and I'll make them again often! Thanks for posting this keeper!

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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