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… From food.com
Recipes / Potato. Zucchini, Potato and Herb Fritters ... Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times. Combine the potato, zucchini ... From food.com
Tips For The Best Potato Zucchini Fritters. If the fritters are falling apart or becoming too soggy, it might be because they have too much water. Make sure you wring out all the water from the grated vegetables using a cheesecloth. If you struggle to remove all the water from the grated vegetables, try wringing out the water with a potato … From cookist.com
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