Zucchini and Potato Fritters

Zucchini and potato fritters are a delicious appetizer that can be prepared simply and quickly. Here is the recipe to prepare these tasty Italian-style fritters.

Ingredients

• 2 medium zucchini
• 2 medium potatoes
• 1 egg
• 100 g flour (or rice flour for a gluten-free version)
• 50 g grated Parmesan (optional)
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Oil for frying (vegetable oil or extra-virgin olive oil)
• Aromatic herbs to taste (basil, mint, parsley), finely chopped

Preparation

1. Start by washing the zucchini and potatoes. Grate the zucchini and potatoes using a coarse grater and place everything in a bowl.
2. Add the grated Parmesan, finely chopped aromatic herbs, salt, pepper, and nutmeg to the bowl.
3. Crack an egg and incorporate it into the zucchini and potato mixture.
4. Add the flour a little at a time, mixing well to avoid lumps and achieve a smooth, slightly sticky batter.
5. Heat plenty of oil in a pan and, when hot, scoop portions of the batter with a spoon and drop them into the boiling oil. Gently flatten with the back of the spoon to give the fritter a flat shape.
6. Fry the fritters until golden on both sides, turning them once halfway through cooking.
7. Once ready, remove them from the oil and let them rest on paper towels to remove excess oil.
8. Serve the fritters hot or at room temperature.

Curiosities

Zucchini and potato fritters can be customized in many ways. For example, you can add crumbled goat cheese or smoked scamorza cubes to the batter for a richer, stringy flavor. This dish is also excellent served with a light yogurt-based sauce or tzatziki for a fresh, summery touch.