I use zucchini a lot. Like, a-lot-a-lot. But even I get tired of it sometimes, so I like to pair it with something that takes away from its zucchininess, just a bit. In this case, that’s potatoes. And feta. And Parmesan. Fried in just a bit of olive oil, you wind up with crispy little pancakes that are just cheesy enough for a light dinner (add soup or salad for a complete meal), and possibly even intriguing enough to please a picky eater.
Come December, I just might make these as an alternative latke. They’re that good.
Zucchini-Potato Fritters
Serves 4
4 small zucchini, shredded (about 3 cups)
1 large potato, peeled and shredded
1 small shallot, finely chopped
2 tablespoons chopped parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/4 cup whole wheat flour
1/2 teaspoon baking powder
salt & pepper
3-4 tablespoons olive oil
Your choice of sauce, for serving—try tzaziki, sour cream, marinara, chutney, even applesauce
- Working in batches, put the zucchini and potato into a clean kitchen towel and squeeze tightly to remove as much moisture as possible. Transfer to a large mixing bowl and stir in the shallot and parsley.
- Add the eggs, cheeses, flour, baking powder, and salt & pepper and stir to combine.
- Line a baking sheet with paper towels and set aside. In a large nonstick skillet, heat 2 tablespoons olive oil. When it shimmers, drop the fritter mixture by generous tablespoons into the pan. Flatten slightly with the back of the spoon, and don’t crowd the pan. Cook on one side until nicely browned, 3 to 4 minutes, then flip carefully and cook another 3 to 4 minutes, until golden brown on both sides. Transfer to the baking sheet and keep warm while you make the next batch.
- Serve with your favorite dipping sauce.
MAKE BABY FOOD: If you’re on purees, reserve some of the zucchini and give it a quick sauté, just until softened, then whir—add some of whatever sauce you’re using, if you like. The fritters themselves are lovely as finger food—toss with a bit of sauce.