Baked fritters: light, easy and delicious!

Name: Baked fritters: light, easy and delicious!
Uploaded: 2020-06-25T11:08:36Z
Duration: PT184.922S
Channel: Food Inspiration

published on 25 June, 2020 at 13:08

These baked potato and zucchini fritters are baked rather than fried. They are easy to make, delicious, and low carb!

INGREDIENTS

3 large potatoes - 500g (2.7 cups)

1 zucchini - 300g (2 cups)

6g (1 tsp) of salt

16g (2 tbsp) flour 00

1 whole egg

30g (0.25 cups) of grated parmesan

extra virgin olive oil for spice

METHOD

Wash potatoes and zucchini. Peel a squash, grate it and squeeze the juice.
Grate the potatoes and zucchini on a large number of holes for the holes. Put the vegetables in a clean tea towel and turn it a few times to remove excess water from the potatoes and zucchini.
Pour the vegetables into a bowl; add lightly beaten egg, salt, grated parmesan and two tablespoons of flour. Stir to mix the ingredients very well. The mixture must be quite thick; if necessary, then add a tablespoon of flour again.
Line the baking tray with parchment paper; spread the dough on the spoons. Using a back spoon, flatten the piles of dough, giving it the shape of pancakes about half a centimeter thick.
Season with extra virgin olive oil and bake at 180 degrees (static) for 20 minutes, until the potato and zucchini potatoes turn golden brown.

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