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Potato and Zucchini Fritters
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Source: https://recipheon.com/en/recipes/snacks/potato-and-zucchini-fritters
About this recipe
Potato and zucchini fritters are a vegetable snack made with egg, flour, and yogurt that works well warm or after cooling. Potatoes give the fritters a firmer base, while zucchini adds moisture and a lighter flavor. It helps to squeeze the grated vegetables thoroughly so the mixture is not too thin and browns better in the skillet. Cool yogurt makes a simple accompaniment to the hot fritters.
Ingredients
300 g potatoes
250 g zucchini, weighed before squeezing
1 egg
3 tablespoons all-purpose flour
150 g yogurt
2 teaspoons canola oil (about 8 g), for frying
Steps
Peel and finely grate the potatoes. Wash and grate the zucchini, then squeeze both vegetables firmly to remove excess liquid.
Add the egg and flour. Mix into a cohesive batter with no watery liquid around it; fry the prepared mixture immediately.
Heat some of the 8 g of oil in a nonstick frying pan over medium heat. Add small spoonfuls and spread them into thin layers. Fry for about 2–3 minutes per side until the edges are golden. Cut open the first pancake: the potatoes must be tender, with no raw hardness, and the mixture must hold together. If necessary, lower the heat and cook longer, watching the surface color. Divide the remaining oil between subsequent batches.
Serve the hot pancakes with yogurt.
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