Zucchini Potato Fritters
My recipe for Potato Zucchini Fritters is loaded with goodness. They are so good, they'll be gone before you’re done frying them all!
INGREDIENTS
2 large zucchini grated
1 bag of frozen shredded potatoes
3/4 cup all-purpose flour
2 tbsp hot sauce such as Tabasco or Sriracha sauce
2 eggs
3/4 cup grated Parmesan
1/4 tsp salt
1/2 tsp pepper
(approximately) 1/8 cup vegetable oil for frying
INSTRUCTIONS
Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, strain all of the water from them using paper towels. Gently toss, then using paper towels, drain the zucchini.
Add the shredded zucchini to a large bowl and add the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula.
Heat the oil in a large skillet over medium high heat. Take a soup spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup.
Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
Serve warm with a dollop of sour cream or ranch dressing
