Ingredients
- 2 zucchinis (grated)
- 2 potatoes (grated)
- 1 tablespoon salt (to draw out moisture)
- 180 g (about 1½ cups) all-purpose flour
- 1½ cups milk
- 3 chicken eggs
- 2–3 spring onions, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil (for cooking)
Instructions
- Grate the zucchinis and potatoes into a large bowl. Sprinkle with 1 tablespoon salt, mix, and let sit for 10 minutes to release moisture.
- After 10 minutes, squeeze the grated vegetables with your hands or a clean towel to remove excess liquid.
- In another bowl, whisk together the eggs, milk, and flour until smooth. Season lightly with salt and pepper if desired.
- Add the squeezed zucchini and potato, chopped spring onions, and parsley into the batter. Mix until everything is evenly combined.
- Heat olive oil in a non-stick pan over medium heat.
- Pour spoonfuls of the mixture into the pan, shaping them into small pancakes or fritters.
- Cook each side for 3–4 minutes until golden brown and cooked through.
- Serve hot with yogurt, sour cream, or your favorite dip.
Would you like me to make this into a baked version (oven style) as well?