 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack. Ingredients:
1 large potato, peeled and grated |
2 medium zucchini, grated (do not peel) |
1/4 cup onion, chopped small |
1/4 cup yellow cornmeal |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons grated parmigiano-reggiano cheese |
3 large eggs, slightly beaten |
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
Directions:
1. Coarsely grate potato and zucchini.
2. There should be 1 cup of grated potato and 2 cups of grated zucchini.
3. In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
4. In a large frying pan, heat butter and oil to medium-high heat.
5. Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
6. Fry for 2 minutes or until golden brown on the bottom.
7. Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
8. Add additional butter and oil if required for frying the remaining fritters.
9. Serve with a dill dip or serve them just as they are.
10. If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
11. Continue to spoon the mixture to fry.
|
|