From Local shareholder Michelle Almond
This recipe takes a long time to prepare so be ready for some serious time in the kitchen!
5-6 zucchini, squash grated
1 large onion, grated
2 medium potatoes, grated
2 tablespoons fresh dill
1 cup flour
1 cup corn starch
1 egg
water
salt and pepper to taste
cooking oil of your choice
In large bowl combine flour, cornstarch, dill, salt and pepper.
Add egg, then add water in small amounts until mixture is similar to a thick pancake batter.
Combine batter and grated veggies in a large bowl. Mix well.
Heat about 1/4- 1/2” of oil in a large skillet.
Place rounded tablespoons of zucchini mixture into the hot oil.
Cook until golden. Turning once. Have a plate ready with paper towels to soak up extra oil.
This will make lots of fritters- you can adjust recipe to make more or less. Fritters will freeze well; just reheat in the oven to restore their crispy crunch. Yum!
