These little darlings have become a staple in our house.
They make a great lunch, dinner or snack and great cold if they haven’t been demolished first time round and you can put almost anything in them. They are a mash up of the German potato fritter and a regular fritter but obviously without all the flour and egg etc. You make these almost any flavour you like. We often put bacon, corn, grated carrot, left over chicken or roast meat in them. You can also try adding different flavours like curry powder, cumin, parsley…you get the idea.
Ingredients –
3 med potatoes washed skin on.
1/2 cup zuchinni (or corn/carrot/onion/bacon frankly what ever is in the cupboard)
2 tsp egg replace (equivalent of 2 eggs)
1/4 cup water approx
2 cloves garlic
seasoning
1 tbsp oil
extra oil for pan
Method
Grate the potato and squeeze out most of the juice.
Grate the zuchinni
Add all ingredients except water into a bowl and mix well. Add water slowly. You want the flour to become a light batter which coats everything. You don’t want a sloppy mess.
Heat a pan medium to hot then turn it down and add a little oil. Using a tablespoon put dollops of mixture into the hot pan and press them slightly. Watch the heat as they can burn easily so I tend to start medium hot then keep turning it down as they cook relatively slowly. Flip them after 2 minutes or so. Check the first one is cooked all the way through so you can gauge cooking times for the rest of the batch.
To serve – they work as a side to a main or lunch with chutney, sauce or humous. Have fun with them. My kids love em.