Potato Zucchini Fritters

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

• Ready In: 27 mins
• Serves: 12
• Yields: 12 fritters

Ingredients

• 1  large potato, peeled and grated
• 2  medium zucchini, grated (DO NOT PEEL)
• 1⁄4 cup onion, chopped small
• 1⁄4 cup yellow cornmeal
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons  grated parmigiano-reggiano cheese
• 3  large eggs, slightly beaten
• 2  tablespoons butter
• 2  tablespoons extra virgin olive oil

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.