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For breakfast
Zucchini and potato pancakes

Zucchini and Potato Fritters

Fritters — tasty and versatile, great for breakfast or lunch. Summer is such a wonderful time of year! The vegetables from the garden are ripening — delicious, wholesome, and fresh. And this is seriously good eating: zucchini fritters with potato, carrot, and suluguni cheese. Simply finger-licking good!

Ilga

Recipe author

Composition / ingredients

Servings:

Zucchini

Potatoes

Carrot

Suluguni cheese

100

Eggs

Flour

Salt

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 32 % 8 g

Carbohydrates 52 % 13 g

141 kcal

GI: 77 / 0 / 23

Cooking method

Cooking time: 40 min

Step 1:

How do you make zucchini and potato fritters? Gather your ingredients and let's get cooking.
Step 2:

Peel the carrot and grate it on the coarse side of a box grater — you could use the fine side, but I like the coarser texture better here. It's purely for looks and doesn't change the flavor at all.
Step 3:

Wash the zucchini and grate it on the fine side. A young zucchini without seeds is best; otherwise, halve it lengthwise and scrape out the seeds and soft center first. Peel and finely grate the potatoes as well.
Step 4:

Cut the suluguni into thin strips.
Step 5:

Make the batter: combine all of the above (carrot, zucchini, potatoes, and cheese) in a deep, roomy bowl. Beat in the 2 eggs and add salt and spices to taste.
Step 6:

Add the sifted flour and mix everything well. You want a fairly loose batter, which you can let rest for a bit. Sometimes I stir in a little chopped fresh dill — it's a nice touch in this dish.
Step 7:

Now, how do you fry the fritters? Heat vegetable oil in a skillet and spoon the batter in to form small rounds. Set the heat to medium and fry on one side for about 5–7 minutes. Flip them over, cover the pan with a lid so the carrot doesn't stay raw and overly crunchy, and finish frying until done. Remove the first batch and fry the next.
Step 8:

You can set the finished fritters on a paper towel to blot off excess oil. This recipe makes plenty — enough for several servings!

These fritters are lovely served with tomatoes and fresh lettuce. You can also whip up a quick, tasty sauce for them: mix sour cream with mayonnaise (2:1) and add some fresh minced garlic. Delicious. Enjoy, everyone!
Important! The wrong pan can ruin even the best recipe. A good, heavy nonstick skillet makes all the difference for fritters.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, such as refined vegetable oil.
Which zucchini works best? Choose young ones with tender skin. Wash and peel them, though very thin skin can be left on. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.