Potato Zucchini Fritters

Submitted by William Uncle Bill

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

 

• Ready In: 27mins
• Ingredients: 11
• Yields: 12 fritters
• Serves: 12

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.

Reviews

[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!

 

[blueyedwineaux]

Delicious! I did press out water from the zucchini before mixing it in with everything else and added a 1 tbs extra cornmeal to remove excess moisture. While I liked the olive oil/butter it was fried in, for simplicities sake the second time I made these I used regular vegetable oil for frying and they turned out just fine.

 

[Eat and be Merry]

I made sure to read all the reviews before starting the process. I decided to squeeze out liquid from the potato & zucchini with a cloth before mixing all the ingredients based on the comments. I had a hard time cooking them though. The parmesan cheese just ran through the whole pan and made an awful mess over the entire pan. I got some help from my friend after the 1st batch got ruined. The fritters tasted great, but the cooking process I found was hard, next time I think I will omit the cheese.

 

[Kaarin]

I loved these. I liked the texture of the cornmeal. I did end up straining it quickly before I fried the fritters; I think I'll salt the zucchini and let it sit in a colander for a few minutes first and then I don't think it will need the straining later. (I didn't like watching all my yummy ingredients going down the drain.) But these were easy to put together and delicious. I made a whole meal out of them, dipping in sour cream. Yum!

 

[DeeDee]

These weren't bad. I'll tell you why I only gave a 3 star. Before I mixed the potato and zucchini, I squished the grated veggies in paper towel to remove excess liquid. Apparently that wasn't enough. I had soooooo much liquid at the bottom of my bowl that most of the seasonings were lost in it. Next time I will sprinkle the salt on the zucchini and let sit in a colander for about 10 minutes before squeezing and mixing. I also dredged the individual fritters in cornmeal as well as what was in the mix. Made them crispier. I'm sure the next time I make these - and there will be a next time - they will be much tastier because all the seasonings will stay put and not get lost in the water that went down the drain.