Fritters have got to be one of our all time favourite foods, particularly when they’re these Cheesy Potato and Zucchini Fritters.
Cheesy Potato and Zucchini Fritters
Course: MainCuisine: AustralianDifficulty: Easy
Servings
12
servingsPrep time
15
minutesCooking time
15
minutesCalories
250
kcalTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 medium Potatoes-washed, with skin
1 Onion, diced
1 cup Zucchini-grated, packed tightly
1 cup Wholemeal flour
1 tsp Baking powder
1 tsp Garlic powder
1 Egg
1 cup Milk
2 tbsp Olive oil
3/4 cups Cheddar cheese (grated)
Directions
- Grate your potatoes (with the skin on) and then squeeze out the excess starch over a bowl or in the sink.
- In a large bowl, place the potatoes along with the diced onion, grated zucchini, flour, baking powder and garlic powder. If you want to introduce other spices, you could also add paprika.
- Mix these ingredients well. In another bowl or jug whisk the egg into the milk. Pour this over the dry mixture and stir to combine. Add the shredded cheese.
- Heat the oil in a large frying pan on a medium heat. Place spoonfuls of the fritter mixture into the hot oil, and fry for 2-3 minutes on each side until they’re nice and golden. Repeat until all the mixture is gone.
- If you’re planning to eat the fritters all at once, you might want to keep the ones you’ve cooked in the oven to stay warm.
- Serve!
Perfect for dinner paired with almost anything, or for lunch the next day, they’re a little miracle food. This particularly recipe is great for both kids and adults because they’re flavourful without being overwhelming, and comforting to the max.
Have your say!