Looking for something to jazz up a Zucchini, check out this recipe for 3 Cheese Zucchini Potato Fritters. Enjoy the best of both worlds with Zucchini and Potatoes that come together with a blend of Parmesan, Asiago and Romano Cheeses fried to crispy golden Fritters served with a Lemony Garlic & Cilantro Dip.
Zucchini is a mild tasting vegetable that tends to take on the flavors you cook it with. It is slightly sweet and can have a grassy earthy taste on the palate. It is versatile in preparation depending on how choose to cook it ranging from roasting, grilling to baking or frying. Taking it outside of my comfort zone, I chose to try my hand on making fritters. To give it more sustenance, the addition of Potatoes gives it the perfect ratio and the Cheeses provides more flavor.
3 Cheese Zucchini Potato Fritters is a quick recipe when you are looking for something light and filling. Prepared with minimal pantry ingredients, common in most households, it doesn’t require much to deliver a perfect vegetable in no time. A perfect option that can be used for an appetizer prior to a fancy dinner or like me, just something different to try. Fried to a light golden crispy fritter in a short period of time and not lacking in flavor. Pairs well with a Lemony Garlic & Cilantro Dip to add brightness that you will only understand when eaten. Dips are what you make of them so while this one isn’t set in stone, it leaves room for you to try your hand on creating one just for you. Try your hand on this simple delicious recipe and enjoy simplicity at its best.
3 Cheese Zucchini Potato Fritters
Equipment
- Mixing Bowl
- Food Processor Or Grater
- Frying Skillet
- Cutting Board
- Knife
Ingredients
Produce
- 2 Large Zucchinis
- 2 Small Yellow Potatoes
- 1 Onion Sliced thinly.
- 2 tbsp Garlic Minced.
Pantry
- 1 cup Panko Bread Crumbs
- 3/4 cup Flour
Dairy
- 2 Eggs
- 1 cup Italian Cheese Blend of your choice. I used Parmesan, Asiago & Romano.
Seasonings
- 1 tsp Salt
- 1 tsp Black Pepper
Lemony Garlic & Cilantro Dip
- 2 cups Sour Cream
- 2 tbsp Garlic Minced.
- 1/4 cup Cilantro Chopped.
- 1 tbsp Lemon Juice
- Salt
- Pepper
Other
- Oil
Instructions
Zucchini and Potato Preparation
- Grate your Zucchinis using a Grater or Food Processor. Place in a bowl lined with a cheese cloth and sprinkle some salt over it and mix. This helps draw out the water. Let it sit for 5-10 minutes. Squeeze out as much water as possible as this will assist in crisping up during cooking process. Place in a bowl.
- Grate your Potatoes and place into cheese cloth. Squeeze out the water and place in the bowl with the Zucchini.
- Add the Cheese Blend, Egg, Panko Bread Crumbs, Salt & Pepper. Using your hand or spoon, mix ingredients being sure to incorporate all together.
Frying
- Fill Skillet with oil about 1 inch deep. Heat on medium.
- Form one small fritter about 2 inches in diameter and gently placed in oil to give a test run. If it stays together, we are good to proceed with placing more in oil. Do not overcrowd. Fry on one side for 3-4 minutes or until golden brown. Flip over and continue frying additional 3-4 minutes or until side two is golden brown. Remove and place on paper towel lined dish. Sprinkle with salt. Continue the frying process until all are done.***If it doesn't stay together during frying process, the batter is too wet. Sprinkle a couple more tablespoons of flour and mix to help the binding process.
Lemony Garlic & Cilantro Dip
- In a small bowl, add Sourcream, Garlic, Lemon Juice, Cilantro and a generous pinch of Salt & Pepper. Stir to incorporate and taste to see if additional seasoning is needed. Place in refrigerator until ready to use.
