• Kristin Ervin

Zucchini Potato Fritters


These zucchini fritters are such a great meal to get in your veg. Paired with this smokey chipotle sour cream it is delicious!


Ingredients:

Chipotle Sour Cream

1/4 cup light sour cream

1 chipotle pepper

3/4 tsp lime juice

1/4 tsp salt


Fritters

2 zucchini, grated (350g)

1 russet potato, peeled & grated (300g)

1/2 tsp garlic powder

1/8 tsp dried thyme

1/2 tsp salt

3 Tbsp powdered parmesan

1 egg

1 cup all purpose flour



Serve with simple side salad


Servings: 3 (about 12 fritters)


For sauce: Blend all ingredients together in a food processor or blender until smooth. Set aside.


For fritters: Ensure you squeeze out all the liquid of both the shredded zucchini and the potatoes, this is such an important step. Combine all ingredients together in a bowl. Heat large non stick pan with splash of oil on medium heat. Spoon batter into pan in small pancake shapes. Use you spoon to make even sized. Cook until golden brown about 1-2 minutes. Carefully flip and cook for another 1-2 minutes. Ensure to wipe out pan between each round of fritters.


Serve with sauce and optional side salad. For side salad I did greens and cherry tomatoes tossed with balsamic vinegar, maggi seasoning sauce and salt & pepper. Topped with pumpkin seeds and dried cranberries.



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