Zucchini-Potato Fritters

IMG_20130507_145628

2 zucchini
2 medium potatoes1/4 c bread crumbs
2 eggs, plus 1 egg white
1/4 c Parmesan
salt and pepper to taste

Shred the zucchini and peeled potatoes using a box grater or mandoline with a julienne plate. Squeeze the extra liquid out of the veggies, then add a teaspoon or two of salt, then set aside to let the salt pull out even more moisture. After 10 minutes or so, squeeze the extra moisture out, quickly rinse, then squeeze again. Set it on a paper towel to take out any remaining moisture that’s going to come out. I’ve done the fritters without draining them well, and 1: they pop all over the place in the pan, and 2. they taste watery to me, so it’s really worth draining them. Mix the veggies with the rest of the ingredients. Grease a skillet and heat over medium. Place a heaping tablespoonful of the mix on the pan, spreading it out a bit. Don’t overcrowd the pan! When one side is golden brown, flip and cook the other side. Serve hot.

Advertisements

2 responses to “Zucchini-Potato Fritters

  1. Reblogged this on Emma DreamStar's Creations and commented:
    These sound so good!

  2. Nice..thanks for the share! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: