Baked fritters: light, easy and delicious!

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
  1. Wash potatoes and zucchini. Peel a squash, grate it and squeeze the juice.
  2. 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.
  3. 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.
  4. 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.
  5. 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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