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Fromm Dorothy McNett's recipes at www.dorothymcnett.com. These work out nicely for an appetizer. Just drizzle with a bit of honey yogurt or other sauce or cheese for serving.
2 - 3 small - medium sized zucchini
Scrub the zucchini and potato, trimming as needed and then grate them. In a batter bowl whisk the eggs with salt and pepper and then stir in the grated zucchini and potato. Heat a heavy bottomed saute pan with the olive oil and butter. Use about 1/4 cup of the batter per fritter and fry about 3 - 4 minutes on the first side, flip them over and cook another 3 - 4 minutes as needed to brown nicely but not to burn them. Regulate the heat as you cook them so that it is not smoking hot. Arrange on a platter. Combine yoghurt and honey and dollop just a bit on each one. Or serve with barbecue sauces, tomato sauces, or just eat them!
Recipe created 2017-07-10.