Potato Zucchini Fritters

Name: Potato Zucchini Fritters
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: ½ Carrot (~ 1.7 oz); 8.8 oz Potatoes (w/o skin); ½ Zucchini (~ 3.9 oz); ½ Lemon (~ 1 oz); ¾ tsp Honey; 2 Tbsp Flour, all-purpose; 1 Egg (~ 1.9 oz); 2⁄3 cup Low fat greek yogurt; 2 tsp Canola oil; ½ tsp Basil leaves, dried; ½ tsp Thyme leaves, dried; Salt; Black pepper

Enjoy our vegetarian recipe Potato Zucchini Fritters by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories	2464 kJ (588 kcal)
Protein	38 g
Fat	15 g
Carbohydrates	67 g
Fiber	7 g

Utensils:

grater, fork, kitchen towel, bowl, peeler, ladle, tablespoon, chef's knife, spatula, cutting board, non-stick frying pan

Recipe instructions:

1

Peel and grate the carrot, zucchini and potatoes and put in a bowl.

½ Carrot (~ 1.7 oz)
8.8 oz Potatoes (w/o skin)
½ Zucchini (~ 3.9 oz)

2

Add salt into the bowl, let sit for 5 minutes, put everything in a kitchen towel and press as much water out of the potatoes as you can.

Salt

3

Add the egg, salt, pepper, basil, flour and thyme into the bowl and mix well.

1 Egg (~ 1.9 oz)
Salt
Black pepper
½ tsp Basil leaves, dried
2 Tbsp Flour, all-purpose
½ tsp Thyme leaves, dried

4

Heat the canola oil in a non-stick frying pan over high heat. Add a scoop of dough into the pan, form round ca. ½ in thick fritters and fry until golden brown from both sides.