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    You are in: Home / Cheese / Potato Zucchini Fritters Recipe
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    Potato Zucchini Fritters

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    William (Uncle Bill) Anatooskin's Note:

    An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.

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    Ingredients:

    Serves: 12

    Yield:

    fritters

    Units: US | Metric

    Directions:

    1. 1
      Coarsely grate potato and zucchini.
    2. 2
      There should be 1 cup of grated potato and 2 cups of grated zucchini.
    3. 3
      In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
    4. 4
      In a large frying pan, heat butter and oil to medium-high heat.
    5. 5
      Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
    6. 6
      Fry for 2 minutes or until golden brown on the bottom.
    7. 7
      Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
    8. 8
      Add additional butter and oil if required for frying the remaining fritters.
    9. 9
      Serve with a dill dip or serve them just as they are.
    10. 10
      If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
    11. 11
      Continue to spoon the mixture to fry.

    Ratings & Reviews:

    • on August 08, 2011

      55

      WOW - great fritters! Easy to make and gluten free, too, and VERY tasty. I omitted the cheese because I can't eat it, but I don't think it made a huge difference. They are very flavourful anyway, and I'll make them again often! Thanks for posting this keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2010

      55

      Delicious! I did press out water from the zucchini before mixing it in with everything else and added a 1 tbs extra cornmeal to remove excess moisture. While I liked the olive oil/butter it was fried in, for simplicities sake the second time I made these I used regular vegetable oil for frying and they turned out just fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2007

      35

      I made sure to read all the reviews before starting the process. I decided to squeeze out liquid from the potato & zucchini with a cloth before mixing all the ingredients based on the comments. I had a hard time cooking them though. The parmesan cheese just ran through the whole pan and made an awful mess over the entire pan. I got some help from my friend after the 1st batch got ruined. The fritters tasted great, but the cooking process I found was hard, next time I think I will omit the cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Potato Zucchini Fritters

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 98.4
     
    Calories from Fat 52
    53%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.1 g
    10%
    Cholesterol 52.1 mg
    17%
    Sodium 248.4 mg
    10%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.2 g
    5%
    Protein 3.1 g
    6%

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