Ingredients:

  • 1 medium zucchini, grated (approx. 8 oz / 225g)
  • 1 medium russet potato, grated (approx. 8 oz / 225g)
  • 1/2 tsp salt
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil

Instructions:

  1. Combine the grated zucchini and potato in a bowl and sprinkle with salt. Let them sit for 5 minutes.
  2. Transfer the mixture to a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture until a dense, dry ball of vegetables remains.
  3. In a large bowl, whisk the egg until frothy. Stir in the minced garlic, black pepper, and parmesan cheese.
  4. Fold in the squeezed vegetable mixture and sprinkle the flour over the top. Stir gently until the ingredients are just combined; do not overmix.
  5. Heat the vegetable oil in a skillet over medium heat until it shimmers.
  6. Scoop about 1/4 cup of batter per fritter into the pan, flattening them slightly with a spatula.
  7. Fry for 3–4 minutes per side until they reach a deep mahogany-colored crust.
  8. Remove from pan and drain on a paper towel.