Ingredients
1/2
1/4
Preparations
Preheat the oven to 200° C. Line a baking sheet with parchment paper and set aside.
In a clean cheese cloth, squeeze out the liquid from the shredded potatoes and zucchini.
Add all the ingredients to a mixing bowl
and mix well to combine. Take about 1/3 cup of the mixture and form it
into a thin patty shape with your hands.
Place it on the parchment lined baking
sheet and press down slightly to flatten. Repeat with the remaining
mixture.
Bake for 20 minutes, gently flip the
fritters over. Bake for another 10-15 minutes until golden brown on both
sides and crispy on the edges.
Serve with ketchup, sour cream or yogurt.