Zucchini and potato fritters

Name: Zucchini and potato fritters
Ingredients: 2 medium zucchini (500 g); 4 medium potatoes (600 g); 4 medium onions (600 g); 2 garlic cloves; 4 eggs; 150 g flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 15 g parsley; 150 ml oil

Appetizers - Zucchini and potato fritters by Loredana D. - Recipia

Four grated onions go into zucchini and potato fritters, fried in a pan until golden and crisp. The potatoes and onions keep them soft in the middle, with lightly crisp edges, and eggs and flour bind the mixture. I choose small zucchini with smooth skin and grate them on the coarse side of the grater. Prep: 25 minutes. Cook: 35 minutes. Total time: 60 minutes. Servings: 4. About 720 kcal and 17 g protein per serving.

Ingredients

2 medium zucchini (500 g)
4 medium potatoes (600 g)
4 medium onions (600 g)
2 garlic cloves
4 eggs
150 g flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
15 g parsley
150 ml oil

Preparation

1. Peel the potatoes and onions, then grate them along with the zucchini and garlic. Squeeze out the excess liquid from the vegetables. Allow 20 minutes for prep. 2. Add the eggs, salt, pepper, thyme, parsley and flour. Mix for 5 minutes, until you have a thick batter. 3. Heat the oil in a pan over medium heat. Shape into patties about 7 cm across and 1 cm thick; fry in batches for 3-4 minutes on each side, about 35 minutes in total. Turn them when the edges are browned, then transfer to paper towels.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheating, a pan keeps the edges firmer than a microwave. You can swap the parsley for 15 g dill, and the oil for 150 g lard. The batter contains eggs and gluten from the flour. They go well with plain yogurt and a tomato salad. Small, firm zucchini are easy to grate; very large ones can have watery, seedy centers, so I remove those before grating. Firm onions without soft ends add less liquid to the mixture. For the first batch, I let the pan heat back up between batches; you can tell when you rush by how they brown. The mixture can soften as it sits, so I stir it again before shaping the next patty.