Zucchini Potato Fritters
This version of potato fritters (or latkes) has some extra nutrition and colour thanks to the addition of shredded zucchini. Delicious for brunch (or even dinner!) alongside some eggs, or serve with a dollop of sour cream. The key is squeezing out the moisture from both the zucchini and the potatoes so you end up with crispy fritters.
Ingredients
1 - 1½ pounds zucchini (about 2 medium), ends trimmed
1½ pounds Russet potatoes, peeled or unpeeled
1 medium yellow onion
2 large eggs, lightly beaten
Sea salt and freshly ground black pepper to taste
½ - ¾ cup Panko bread crumbs
¼ - ⅓ cup oil for pan frying (Olive oil, Avocado oil, Grapeseed oil, etc.)
Directions
Grate zucchini using the large holes of a box grater. Mix with ¾ teaspoon salt and place in a fine mesh sieve to drain
In a large bowl, grate the potatoes and onion using the smaller holes of the box grater.
Press against the side of the bowl and drain liquid. Continue to squeeze and drain, using paper towels or a tea towel to absorb any remaining moisture
Add eggs, salt, pepper and bread crumbs to the bowl and stir to combine
Squeeze liquid from zucchini through the sieve and then squeeze and pat dry with paper towels or a tea towel as you did with the potato and onion mixture
Add drained zucchini to the bowl and stir to combine
Heat 1 - 2 tablespoons of oil in a non-stick skillet over medium heat
Spoon batter into the pan and press down to flatten
Cook about 3 minutes per side, until golden brown
Drain on a paper towel lined plate as you continue to fry the fritters
Serve warm
