in Recipes

Vegan potato and zucchini fritters

updated

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Ingredients for 4 servings:

  • 2 large potatoes
  • 1 m.-large zucchini
  • 1 tbsp, heaped cornstarch or potato starch
  • salt and pepper
  • e.g. oil or vegan margarine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Peel the potatoes and coarsely grate them. Wash the zucchini and grate it as well. Drain some of the grated vegetables, ideally in a colander. Then add a generous spoonful of cornstarch, season with salt and pepper, and mix well. Melt a good-quality oil or vegetable margarine in a pan. Form the vegetable mixture into small balls, flatten them, and fry them gently in the pan for about 4-5 minutes on each side. Keep warm in the preheated oven, or better yet, eat right away. Vegan lentil salad goes perfectly with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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