Zucchini Fritters with Potatoes

Certainly an unusual snack or light meal, spiced up by its wonderful shape.

Details

  • Preparation Time: 18 minutes
  • Cooking Time: 31 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 750 g Potatoes, white

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

  • 250 g Small pumpkins

  • 2 pinch Spices, nutmeg, ground

  • 0.25 teaspoons Spices, oregano, dried

  • 0.5 dl Oil, vegetable oil, canola

  • 2 piece Tomato, red

  • 2 spoons Oil, olive

Steps

  1. Peel the potatoes and coarsely grate them. Season with salt and pepper to taste. Thoroughly wash the zucchinis, clean them, and also coarsely grate them. Mix them well with the potatoes and season the mixture with oregano and nutmeg to taste. Wash the tomatoes and cut them into smaller pieces. Place the tomato pieces in a bowl and season with olive oil and salt. Mix well and store the bowl in the refrigerator.

  2. Place a pan on the stove and heat it well, then add oil to the pan. Use a spoon to place small mounds of the prepared mixture into the pan. If desired, you can slightly flatten the mounds.

  3. Fry the fritters for about 6 minutes until they turn golden brown, then flip them and fry for another 5 minutes on the other side. Serve the fritters on plates, garnish with a spoonful of the prepared tomato salad and parsley leaves, and serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 51.32 kcal
  • Fat: 0.08 g
    • Saturated Fat: 0.08 g
  • Carbohydrates: 10.23 g
    • Sugars: 1.03 g
  • Protein: 0.95 g
  • Fiber: 1.59 g

Advice

Instead of oregano, you can use basil or parsley to season the fritters.