Or you could call it a Potato Zucchini Cake – but that could be confusing. (Cake?)
Or a Potato Zucchini Patty.
The name really isn’t important and the food world seems to use them all interchangeably.
Whatever you call it, it’s easy… A little prep work shredding the vegetables and you’re done.
For those of you who don’t like or have zucchini or summer squash, I have also made it using carrots and using leeks, (note to self – post those recipes).
Butternut squash would also be a good choice – and maybe cabbage.
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Potato Zucchini Fritter
This is a simple recipe but it does require patience to just let it cook, without fussing, while it sets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Potatoes
- Method: Skillet
- 2 cups shredded potato, about 2 medium potatoes (12oz, 350gr total)
- 2 cups shredded zucchini or summer squash, about 1 medium
- 2 tbs chives, chopped
- 2 tbs parsley, chopped
- 2 tbs Dijon-style mustard
- 1 tsp paprika
- 1/2 tsp celery salt
- 1 tbs olive oil
- Shred the potatoes and zucchini using the large holes on a grater.
- Put them in a bowl, add all remaining ingredients, except oil, and combine well.
- Heat oil in a medium nonstick skillet.
- Add the potato/zucchini mixture, flatten as best you can with a spatula, cover and cook over medium heat about 15 minutes, or until starting to brown – take a peak around the edges.
- Carefully slide the patty onto a plate. Put another plate on top and flip it over.
- Slide it back into the skillet to brown the other side, adding a bit of oil first if needed.
- Cook, uncovered, another 7 – 10 minutes.
- When done, slide onto a plate, cut into wedges and serve.
A nonstick skillet works best for this. I use 2 plates because my skillet is heavy and awkward to use to flip, but you can use your skillet rather than a second plate to flip it back into the pan.
Keywords: potatoes, zucchini, summer squash
I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.
I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.
I’ll just leave you with some informative tidbits from the past to round out my posts.
From my herb primer:
Balm, Lemon: Best used fresh. Goes with poultry, fish and in green and fruit salads. Combine with rosemary, mint, thyme.
Basil: Goes with tomatoes, pasta sauces, summer vegetables (beans, zucchini, squash), and green salads. Combine with marjoram, oregano, parsley, paprika, rosemary, sage, savory, thyme.
Bay Leaves: Goes with tomato sauces, soups, stews, braised meats. Combine with basil, oregano, paprika, rosemary, sage, thyme.
Chervil: Goes with eggs, mild cheese, green salads, potatoes. Combine with basil, chives, coriander, parsley.
Chives: Goes with eggs, white sauces, potatoes, green salads, poultry, fish, seafood. Combine with basil, chervil, parsley.
More next post…..