Servings: 0
- Frying pan
INGREDIENTS
- 3 medium zucchinis, grated
- 2 medium potatoes, grated
- 2 medium onions, grated
- 2 scallions, finely chopped
- 1 large egg
- ½ cup/60 grams all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For serving:
- Sour cream
- 1 ripe tomato, grated
- 2 scallions, finely chopped
- Extra-virgin olive oil
INSTRUCTIONS
- Gather the grated vegetables in a clean kitchen towel or nut milk bag, and squeeze out as much liquid as possible until the mixture feels dry.
- In a large bowl, combine the drained vegetables with the egg, flour, scallions, salt, and pepper. Stir until evenly mixed.
- Heat a large skillet over medium heat and add enough oil to coat the bottom. Working in batches, scoop about 2 tablespoons of the mixture into your hands, form into small patties, and carefully place them in the skillet.
- Cook the fritters until golden brown and crisp, about 1 ½ minutes per side. Transfer to a wire rack set over a baking sheet to cool slightly and drain any excess oil.
- Serve warm, topped with sour cream, grated tomato, chopped scallions, and a drizzle of olive oil. Enjoy immediately.