Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
Heat the oil in a large skillet over medium high heat. 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 also use a 1/4 cup measuring cup, as seen on the video.
Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
Serve warm with ranch dressing or salsa.
This recipe yields about 20 to 25 fritters.If you find the mixture is too wet, add a bit more flour to it. To get as much water out of the zucchini, add a bit of salt to the shredded zucchini and let them rest for about 5 minutes before squeezing out all the water.To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place potato zucchini fritters on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.