[This recipe comes from several sources]

Zucchini and Potato Fritters

This is several recipes with my notes

Ingredients

☐ 2-3 medium zucchini

☐ 2 large potatoes

☐ 1 medium-large sweet onion

☐ 3 eggs, beaten

☐ ½ cup all-purpose flour (I ended up using ¼ cup potato starch and since the mixture was still very wet, I add 1/4-1/2 cup of matzo meal.

☐ 2 teaspoons of salt, 1 teaspoon black pepper (to taste)

☐ I added about 1/4 fresh chopped parsley

☐ oil for frying: light olive oil, not extra virgin, or peanut oil, are good

Instructions

(it is very helpful to have a food processor)

☐ Grate the zucchini on large holes of a box grater. (I used Cuisinart.)

Mix the shredded zucchini with about a teaspoon of salt and put in a strainer.
I ended up rinsing, and pressing the strainer-full with the back of a bowl to remove as much liquid as possible.

(My note: I’m thinking that I would try this with some grated carrot, too.)

☐ In a large bowl grate the onion and the potatoes on the smaller grater holes.

Again, I used the Cuisinart, but what they don’t tell you is that you should also add salt and let the contents sit and drain, rinse salt if needed, push against with bowl while contents in a strainer. Very important to get the liquid out.

☐ Add beaten eggs, salt and pepper, and the flour.

You will still see some liquid in the mixture: if you feel you need to add more flour, potato starch, matzo meal, whatever, add another ½ cup. Mix well…

☐ Heat the oil of your choice as above, they both worked well. Work with the mixture so that you are able to take a bit at a time and keep pressing out the liquid. Then spoon into the hot oil and let it cook until golden brown, pressing down as it cooks, then when color is right, flip.

☐ When done, drain on paper towels.

Essentially you are making potato latkes with zucchini and the secret is to press out as much liquid as possible as you go along.