Recipe for Zucchini and Potato Patties

Ingredients

• 2 zucchini
• Salt
• 2 yams
• 1 onion
• 1 carrot
• 1 sprig of parsley
• 2 eggs
• Black pepper
• 3 teaspoons of breadcrumbs
• Shredded mozzarella cheese
• Olive oil

Preparation

Prepare the Zucchini:

1. Grate the Zucchini: Shred the zucchini into a bowl to provide a moist base for the patties.
2. Salt and Settle: Sprinkle the grated zucchini with a bit of salt and let it sit for about 10 minutes to draw out excess moisture.
3. Remove Excess Water: After 10 minutes, squeeze out as much water as possible from the zucchini using your hands or a clean cloth to ensure the patties hold together.

Prepare the Potatoes:

1. Peel and Grate: Peel and grate the potatoes into a bowl. This adds starchiness to the patties.
2. Prevent Browning: Submerge the grated potatoes in cold water to prevent browning and reduce stickiness by removing some starch.
3. Rinse and Squeeze: After a few minutes, rinse and squeeze the potatoes to remove excess moisture. Dry potatoes help achieve the right texture.

Prepare the Vegetables:

1. Chop the Onion: Finely chop the onion to add a rich depth of flavor.
2. Grate the Carrot: Grate the carrot for a touch of sweetness and vibrant color.
3. Chop the Parsley: Finely chop the parsley for a fresh burst of flavor.

Blend Ingredients:

1. Combine Ingredients: In a large mixing bowl, combine the grated zucchini, potatoes, chopped onion, grated carrot, and chopped parsley.
2. Add Seasoning and Eggs: Add the eggs, season with black pepper, and sprinkle the breadcrumbs on top. The eggs bind the mixture, and the breadcrumbs add structure.
3. Incorporate Cheese: Shred and add a generous amount of mozzarella cheese for a rich taste and creamy texture.
4. Mix Well: Thoroughly mix all ingredients until fully combined and cohesive.

Shape Patties:

1. Form Patties: Shape the mixture into small, uniform patties to ensure even frying.

Cook the Patties:

1. Heat the Oil: In a frying pan over medium heat, add a generous amount of olive oil. The oil should be hot enough to sizzle when the patties are added.
2. Fry Until Golden Brown: Fry the patties until they are crispy and golden brown on both sides, about 3-4 minutes per side. They should be crispy on the outside and fully cooked inside.

Serve:

1. Drain Excess Oil: Remove the patties from the pan and place them on a paper towel to absorb any excess oil.
2. Serve Hot: Serve the patties hot and fresh from the skillet for the best taste and texture.

Serving Suggestions

• Pair with yogurt dipping sauce or sour cream.
• Serve with a crisp salad for a light meal.
• Enjoy as a side dish with grilled fish or meats.

Cooking Tips

• Ensure the potatoes and zucchini are well-drained to avoid overly wet patties.
• Adjust seasoning to taste before frying.
• Use a non-stick pan to make flipping the patties easier.

Nutritional Benefits

• Zucchini is rich in dietary fiber and vitamins A and C.
• Potatoes are a good source of vitamin C and potassium.
• Carrots provide beta-carotene, beneficial for eye health.

Dietary Information

• Use gluten-free breadcrumbs for a gluten-free version.
• Omit the mozzarella cheese or use a dairy-free substitute to make it vegan.

Storage

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheat thoroughly in an oven or frying pan over medium heat.

Why You’ll Love This Recipe

• Quick and Simple: Easy to prepare with basic ingredients and straightforward steps.
• Delicious: The combination of melted cheese and fresh vegetables is both satisfying and flavorful.
• Versatile: Perfect as a main dish, side dish, snack, or appetizer.
• Healthy: Packed with vegetables, making it a nutritious choice for any meal.

In conclusion, these zucchini and potato patties are a delightful and versatile recipe. With a crispy exterior and a cheesy, flavorful interior, they are sure to become a family favorite. Enjoy them fresh from the pan for the best taste and texture.