Ingredients:
1 large potatoes, peeled and grated
2 medium zucchini, grated ( DO NOT PEEL)
1/4 cup onions, chopped small
1/4 cup yellow cornmeal
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmigiano-reggiano cheese
3 large eggs, slightly beaten
2 tablespoons butter
2 tablespoons extra virgin olive oil
Directions:
Coarsely grate potato and zucchini.
There should be 1 cup of grated potato and 2 cups of grated zucchini.
In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
In a large frying pan, heat butter and oil to medium-high heat.
Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
Fry for 2 minutes or until golden brown on the bottom.
Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
Add additional butter and oil if required for frying the remaining fritters.
Serve with a dill dip or serve them just as they are.
If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
Continue to spoon the mixture to fry.
Servings: Serve
Time preparation: 15 min.
Time total: 27 min.