Potato Zucchini Fritters
These tasty Potato Zucchini Fritters are soft on the inside, crispy on the outside and taste delicious with homemade dips. They are perfect as a side dish or handy snack on the go!
Equipment
- 1 vegetable peeler
- 1 Vegetable grater
- 1 Cutting board and knife
- 1 Bowl
- 1 Frying pan
Ingredients
- 500 g potatoes waxy
- 250 g zucchini
- ½ onion snow-white
- 5 g dill fresh
- 10 g parsley fresh
- 2 tsp salt
- 2 tbsp psyllium husks heaped
- 50 g millet flakes
- 3 tbsp coconut oil native
Instructions
- Peel the 500 g potatoes and grate finely with a vegetable grater.
- Check 250 g zucchini for bitterness. Then grate finely with the vegetable grater.
- Peel the ½ onion and chop finely.
- Pluck off the 5 g dill and 10 g parsley, wash and chop finely.
- Mix the veggies and herbs with 2 tsp salt, 2 tbsp psyllium husks and 50 g millet flakes in a bowl and knead with your hands until you get a malleable and homogeneous mass.
- Heat the 3 tbsp coconut oil in a pan.
- Form potato pancakes with your hands (⌀ 7 cm or 2.7 inches) and fry in oil until golden brown.
Notes
The Potato Zucchini Fritters taste great with the Beetroot Cream.
Nutrition
Calories: 89kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 393mgPotassium: 254mgFiber: 3gSugar: 1gVitamin A: 145IUVitamin B1: 0.1mgVitamin B2: 0.04mgVitamin B3: 1mgVitamin B5: 0.2mgVitamin B6: 0.2mgVitamin C: 14mgVitamin E: 0.05mgVitamin K: 15µgCalcium: 17mgCopper: 0.1mgFolate: 16µgIron: 1mgManganese: 0.2mgMagnesium: 19mgPhosphorus: 46mgSelenium: 2µgZinc: 0.3mgCholine: 7mgNet Carbohydrates: 10g