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Breakfast & Brunch
Cheesy Zucchini and Potato Fritters
If you have potatoes and zucchini, make these! They’re golden and crispy outside, fluffy and cheesy inside, with plenty of Parmesan flavour.
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Ingredients
- 1 medium zucchini
- 3–4 cooked potatoes
- 1 egg
- 100 g / 3.5 oz plain/all-purpose flour
- 70 g / 2.5 oz grated Parmesan
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp salt, or to taste
- Black pepper
- Olive oil, for cooking
Method
- Grate the zucchini, place it inside a clean kitchen towel and squeeze very well to remove as much liquid as possible.
- Mash the cooked potatoes with a fork. Add the zucchini, egg, flour, paprika, garlic powder, salt and pepper, then mix well.
- Add the Parmesan and continue mixing until a soft dough forms.
- Transfer the mixture to a piping bag with a wide opening. Pipe the fritters into a lightly oiled pan and cook over medium-low heat until golden on both sides and cooked through.
- Serve them warm while the centres are still beautifully soft and cheesy!