Potato and Zucchini Fritters Serves 25
Time 1 hour
Ingredients
Directions
2 large grated zucchini (measured/ weighed before squeezing out excess water) 1 smallish shredded potato 1 medium shredded carrot ¼ cup diced red bell pepper ¼ cup shredded kale 2 tbsp all-purpose flour ½ tsp salt Pepper to taste 1 tsp garlic powder 1 small onion, chopped 2 tbsp olive oil, for frying
1. Rinse zucchini and grate into a mixing bowl. 2. Peel and grate potatoes, carrot, and onion into the same bowl 3. Drain off as much excess water as possible by pressing the mixture into a fine sleeve or clean tea towel. 4. After, finely dice red bell pepper and chop/shred kale. 5. Add both to the mixture, along with salt, pepper, garlic powder, and flour. 6. Mix together until well incorporated. 7. Roll mixture into balls & flatten into 2-3 inch patties. 8. In a frying pan, pour the olive oil at at least ½ inch deep. 9. Scoop out uniform batter into pans to form fritters. 10. Cook fritters on medium to medium high (make sure oil is hot before adding fritters to the pan or they’ll just absorb oil) for about 3-4 min each side, turn once or twice until golden brown and crispy. 11. If fritters are browning too quickly, reduce heat a little. 12. Once cooked, remove from the pan, sprinkle a little extra salt and allow to cool for a few minutes. 13. Enjoy!
Submitted by Angelica Rodriguez
Pg. 12
