Crispy Zucchini and Potato Fritters
These crispy fritters are perfect for using up a glut of zucchini from your garden.
Equipment
- grater
Ingredients
- 2 cups grated zucchini (about 4 medium zucchini), moisture squeezed out
- 1½ cups peeled and grated potatoes (about 4 medium potatoes), moisture squeezed out
- 1 large or 2 small eggs
- 4 tbsp flour
- 1 tsp unrefined salt
- coconut oil, for frying the fritters
Instructions
- Place the well-drained zucchini and potatoes, flour, salt, and 1 large or 2 small eggs in a large mixing bowl.
- Mix everything really well together until you get a uniform batter with the flour and egg distributed evenly throughout the vegetables. I find that a large wooden spoon or a spatula works best fot this purpose.
- Heat a thin layer of coconut oil on the frying pan until hot. You do need some oil or the fritters will stick, but 1/4 inch thick layer is usually enough. I find that putting too much oil at once can result in greasy fritters.
- Place four dollops of the batter onto the hot pan and flatten with the back of your spoon. Smaller fritters are easier to flip so I usually use a tablespoon of batter per fritter. Fry the fritters on medium high heat for a few minutes until they crisp up well and turn golden.
- Then flip the fritters onto the other side and fry for another few minutes.
- Once cooked on both sides, transfer the fritters onto a warm plate lined with some paper towels or a cheeesecloth.
- Serve immediately with some salsa and a dollop of sour cream.
Notes
- Make sure to fry the fritters for a few minutes on each side to give the potatoes the chance to cook.
- Instead of coconut oil, you could use tallow for frying.
- For more serving ideas check the full blog post.