Potato Zucchini Fritters

An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.

Coarsely grate potato and zucchini.

There should be 1 cup of grated potato and 2 cups of grated zucchini.

In a mixing bowl , add grated potato , grated zucchini , onion , cornmeal , parsley , salt , pepper , parmesan cheese and beaten eggs.

Mix well to blend.

In a large frying pan , heat butter and oil to medium-high heat.

Drop potato / zucchini mixture by heaping tablespoonfuls into the hot oil.

Fry for 2 minutes or until golden brown on the bottom.

Turn fritter over and fry for an additional 1 1 / 2 to 2 minutes or until golden brown and done.

Add additional butter and oil if required for frying the remaining fritters.

Serve with a dill dip or serve them just as they are.

If too much liquid appears in the mixture , just transfer the mixture into a sieve and let drain.

Continue to spoon the mixture to fry.

potato, zucchini, onion, yellow cornmeal, fresh parsley, salt, black pepper, parmigiano-reggiano cheese, eggs, butter, extra virgin olive oil