Ingredients:
2 zucchinis, grated
1 egg
2 spring onions, finely chopped
1 egg
1 tablespoon of rice flour
Olive oil
salt
Instructions:
Prepare the Zucchini:
Grate the zucchinis using a special grater.
Place the grated zucchini in a bowl and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the grated zucchini to remove as much liquid as possible. This step is crucial for achieving the best texture in your fritters.
Prepare the Potato:
Grate the potato and squeeze out the excess liquid. Removing the moisture will help the fritters hold together better and improve their texture.
Combine Ingredients:
In a large mixing bowl, combine the grated zucchini and potato.
Add the finely chopped spring onions to the bowl. Spring onions not only add flavor but also provide vitamins A, C, and K, along with folic acid, iron, calcium, and other essential minerals. Crack the egg into the mixture, add a pinch of salt, and mix well.
Add 1 tablespoon of rice flour to the mixture and stir until everything is well combined.
Cook the Fritters:
Heat a generous amount of olive oil in a large skillet over medium heat.
Scoop spoonfuls of the mixture into the skillet, flattening them slightly to form fritters. Cover the skillet and cook each fritter for about 4 minutes on each side, or until golden brown and crispy.
Serve:
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve the zucchini and potato fritters hot, garnished with additional chopped spring onions or a dollop of yogurt if desired.