Potato and Zucchini Fritters
Ingredients
- 1 zucchini
- 2 smallish potatoes (approx. 150-175g total)
- 1 small onion
- 1/4 cup diced red bell pepper
- 1/4 cup shredded kale
- 1/2 cup gluten-free flour (or regular)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp mixed herb blend
- pepper to taste
Preparation
Rinse the zucchini and grate it into a mixing bowl. Peel and grate the potatoes and onion into the same bowl, then drain excess liquid by pressing the mixture into a fine sieve or straining through a cheesecloth or clean tea towel.
Finely dice the red bell pepper, chop or shred the kale, and add both to the mixture.
Add salt, pepper, garlic powder, herbs, and flour, and mix together until well incorporated.
Roll the mixture into balls and flatten into 2-3 inch patties. If the mixture is too wet and doesn’t hold together, add more flour a little at a time until it reaches a better consistency.
Fill a frying pan with vegetable oil at least 1/2-inch deep. Cook the fritters on medium to medium high heat, ensuring the oil is hot before adding them to prevent oil absorption, for about 3-4 minutes per side, turning once or twice until golden brown and crispy. If they brown too quickly, reduce the heat.
Once cooked, remove from the pan, sprinkle with a little extra sea salt, and allow to cool for a minute or two before serving.
Tips
These fritters taste best when hot and crispy; reheat leftovers in a non-stick pan with or without a little oil before eating.
