Zucchini and Potato Fritters

You can never have too many hor d'oeuvre recipes, so give Zucchini and Potato Fritters a try. This dairy free and lacto ovo vegetarian recipe serves 20 and costs 16 cents per serving. One serving contains 55 calories, 2g of protein, and 3g of fat. 21 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 55 minutes. A mixture of eggs, flour, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Olgas Flavor Factory. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Potato and Zucchini Fritters, Cheesy Potato Fritters with Zucchini, and Zucchini, Bacon and Cheese Fritters and Potato Rösti.

Servings: 20

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grate the zucchini on the large holes of a box grater. Mix the zucchini with teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients. In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining teaspoon, and ground black pepper. Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine. Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown. Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters. If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.

 

Step by step:

1. Grate the zucchini on the large holes of a box grater.

2. Mix the zucchini with teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.

3. In a large bowl, grate the potato and onion on the smaller holes of the box grater.

4. Add the eggs, flour, remaining teaspoon, and ground black pepper.

5. Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid.

6. Add the zucchini to the rest of the fritter batter and mix to combine.

7. Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.

8. Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters. If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters.

9. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.

Nutrition Information:

covered percent of daily need