1. Coarsely grate potato and zucchini. 2. There should be 1 cup of grated potato and 2 cups of grated zucchini. 3. In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend. 4. In a large frying pan, heat butter and oil to medium-high heat. 5. Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil. 6. Fry for 2 minutes or until golden brown on the bottom. 7. Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done. 8. Add additional butter and oil if required for frying the remaining fritters. 9. Serve with a dill dip or serve them just as they are. 10. If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain. 11. Continue to spoon the mixture to fry. ---------------------------------------------------------------------------
Nutrition
Ingredients
