Zucchini and Potato Fritters

These fritters have a really interesting flavor. Since potatoes darken pretty quickly, grate them last and mix the batter fast.

Recipe author

Servings:

Zucchini

200

Potatoes

200

Flour

Egg

Vegetable oil

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 41 % 11 g

Carbohydrates 48 % 13 g

157 kcal

GI: 64 / 0 / 36

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Wash, dry, and peel the zucchini. Grate it on the medium holes of a box grater and drain off the released liquid.
Step 3:

Peel and grate the potatoes on the medium holes as well. Squeeze out some of the liquid if needed.
Step 4:

Combine the potatoes and zucchini, add the egg, and mix thoroughly. Season with salt and pepper, add the flour, and mix again.
Step 5:

Heat the vegetable oil in a skillet and fry small fritters over medium heat until golden on both sides.
Step 6:

Set the finished fritters on a paper towel to blot off the excess oil, then serve. They're great with a sauce of sour cream and any finely chopped fresh herbs.