Potato and Zucchini Fritters – so good, they will be gone before you’re done frying them all.
It has been such a wonderful long weekend and today is the last day of it. It always makes me sad when a long weekend or vacation ends, but hey that’s life. The weather has been wonderful and it was a very relaxing weekend for me.
I did not do a lot of cooking this weekend, but I did make these potato and zucchini fritters. I love fritters of any kind, the only thing I’m not crazy about is the fact that I have to fry them. I have never tried to bake fritters before, but I think I will try it next time. The key here is to really squeeze as much water from your zucchini as possible.
These fritters were amazing. They were being eaten as I was frying them, and I was beginning to wonder if there would be any left over when I was done frying.
There were some left over and that was probably because this recipe makes quite a few fritters, but boy are they good. And they make such a great snack too. As a matter of fact we were sitting and watching Bones on TV and snacking on these fritters. You may think you might need a dip for them but you don’t really have to. We did eat them with some salsa though. I did add some Frank’s hot sauce to these fritters and let me tell you I love this hot sauce, and just like the commercial says I do put that ^&*! on everything.
I have another version of zucchini patties but between these two recipes, I can’t decide which is my favorite, though I’m leaning towards the potato version, well just because it has potatoes in it.
- 2 large zucchini, shredded
- 4 large potatoes, shredded
- ½ cup breadcrumbs
- ¾ cup flour
- 2 tbsp hot sauce (Frank's hot sauce)
- 2 eggs
- 2 cups mozzarella cheese
- salt and pepper to taste
- 1 tbsp dried dill
- vegetable oil for frying
- Squeeze as much of the water from the fritters as possible. You can do this by placing the shredded zucchini in a clean dish towel or just using paper towels.
- In a big bowl, add all the ingredients together and mix well using your hands.
- Heat up the oil in a large skillet. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can fry about 7 to 8 fritters at once. It will take a few minutes per side, about 3 or 4 minutes, then flip them over and fry on the other side.
- Once you remove them from the skillet, sprinkle some salt over them and serve.