Zucchini Fritters
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Servings
12
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Heat Level
-
Prep Time
15 mins
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Cook Time
10 mins
Ingredients
- 1 russet potato
- 2 zucchini, shredded
- 1/2 onion, grated
- 1/4 cup (60 mL) all-purpose flour
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (60 mL) vegetable oil (approx.)
- 1/4 cup (60 mL) Blue Dragon Thai Sriracha Chilli Sauce
Instructions
- Microwave potato on high for 3 minutes or until fork-tender; let cool slightly. Peel and shred using largest holes of box grater; set aside.
- Scatter zucchini and onion onto clean kitchen towel. Roll into log and squeeze to remove excess moisture. Combine zucchini, onion, potato, flour, salt and pepper.
- In skillet, heat half of the oil over medium-high heat; cook rounded tablespoonfuls (15 mL) of zucchini mixture in batches, turning once and adding more oil as needed, for 3 or 4 minutes or until golden brown and crispy.
- Remove from skillet; place on paper towel–lined plates. Serve warm with Blue Dragon Thai Sriracha Chilli Sauce for dipping.
Recipe calls for
