What would we do without friends helping to find new, healthy recipes to try? Marianne brought this recipe to Hilton Head and I am making it for the second time already and I’ve only been here 10 days. π I’ll provide the recipe as given and then side note my tweaks. It’s a little labor intensive so I will only give it 4 stars but… it tastes delicious and is FUN!!!! (New dishes that work are always fun!) I need my sous-chef for the chopping and grating and chatter while the work is being done. My tip: grate your Zucchini, sweet potato and onion and place into a colander..add 1 tsp. of salt.. place this in the sink with a heavy bowl on top so you can push down and get the juices out every time you walk by.
The trick is to get the most juice out of the veggies so you can make a crisper fritter. We found that dusting the fritter with a little corn starch and pan frying in the tiniest amount of olive oil worked very well. I tried pan frying with a little Pam and that worked too. I recommend pushing down on the fritter with the spatula as you are frying. I like mine extra dark and crispy and this must go from pan to table quickly for the best fritter. Is this a weekly staple? NO! But it is guest worthy and a very nice treat for oneself. π
BOWL. ( mix and press to get juice out of veggies)
2 c. grated Zucchini
1 c. grated sweet potato
1/3 c. grated onion
1 tsp. salt
ADD:
2 large eggs ( or egg substitute…I used flaxseed and water.1 to 3 ratio..TBL.)
2 minced garlic cloves
2 TBL chopped fresh Parsley
2 TBL. chopped fresh mint
1/2 tsp. pepper
1/2 tsp salt
1/3 c. corn meal ( or you can used ground tortilla chips)
ASSEMBLE
make a ball and flatten to look like a pancake. .. sprinkle each side with a little corn starch and fry in 1 Tbl. of olive oil. Flip every 3 minutes till you like how crisp it looks to you. (flatten with spatula with each flip) I’ll include one more picture to show how I like mine. It almost appears burnt but it’s not and it’s delicious!!!