Zucchini Potato Fritters

Before I made these hearty Zucchini Falafels, I made these fritters. If you are wondering about the order of posting - yeah well, this is how I post. As is the norm, something that I will be making tomorrow for the blog, will eventually find its way 4 months from now. At times I also write the entire post and keep it ready only to post so much later that I find what I wrote is much outdated. Well , now you know one of my quirks! Coming back to these fritters - these won the f(l)avor hands down in my family and were repeated 5-6 times before the ban on Zucchini happened (and I had to start hiding them like in these falafels)

Zucchini Potato Fritters

Ingredients
  1. 12 Oz/340 grams/2 small-medium Zucchini, see Tips
  2. 1/4 cup grated Carrot
  3. 1/2 cup (abt 1 small potato) boiled and mashed Potato
  4. 1/4 cup Whole Wheat Pastry Flour
  5. 1/4 tsp Baking Powder
  6. 1/4 tsp dried Thyme (optional)
  7. Salt and Pepper to taste

Method
  • Grate the Zucchini. Use the large hole. 
  • Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes. 
  • Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels. 
  • Add them along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly. 
  • In another bowl, mix the flour and baking powder until combined. 
  • Add it to the vegetable mixture.