Potato and Zucchini Fritter Nests

Name: Potato and Zucchini Fritter Nests
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 zucchini; 2 potatoes; 2 tablespoons flour (about 16 grams); 2 eggs; 2 tablespoons grated Parmesan cheese (about 12 grams); 1/2 packet baking powder for savory pies (about 1 teaspoon or 4 grams); Salt, to taste; 2 tablespoons breadcrumbs (about 14 grams); Oil for frying

Enza Falco @enzacook140463

Bari

Finally, a bit of sunshine—it seems like spring has arrived! These fritters are irresistibly delicious. I called them nests because, while cooking, they formed soft centers with a crispy outside. This is a simple recipe you can prepare quickly with just a few ingredients. The fritters can be served as an appetizer, snack, or side dish.

Enza Falco @enzacook140463

Saved

Ingredients

30 min

Serves 4 servings

2zucchini
2potatoes
2 tablespoonsflour (about 16 grams)
2eggs
2 tablespoonsgrated Parmesan cheese (about 12 grams)
1/2 packetbaking powder for savory pies (about 1 teaspoon or 4 grams)
Salt, to taste
2 tablespoonsbreadcrumbs (about 14 grams)
Oil for frying

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Steps

30 min

1

Wash and dry the zucchini. Trim the ends and finely slice them using a julienne blade in a food processor. Let them dry a bit or squeeze to remove excess moisture.
2

After the zucchini have released some liquid, peel and wash the potatoes. Slice the potatoes with the same blade and add them to the zucchini. Mix together.
3

Add all the remaining ingredients: flour, eggs, cheese, salt, baking powder, and breadcrumbs.
4

Mix everything until you get a compact batter. Heat a frying pan with oil to 340°F (170°C). Once hot, fry the fritters, using a spoon to help shape them.
5

Flip the fritters when they turn golden on one side. Drain excess oil and serve. For a lighter version, you can also bake them in the oven.