Vegetable fritters made from potatoes and zucchini
Prepare potato squash fritters matter of a few minutes. Suffice it to grind vegetables, combine spices and quickly fry in butter and vegetable burgers are ready. Fritters of potatoes and zucchini can be served with all kinds of sauces, sour cream or a ripe tomato.
Season continues zucchini. And in connection with this offer another recipe that does not differ much from the previous one, although the presence of potatoes and milk radically changes the taste and makes it a completely different dish.
Potato and Pumpkin Fritters recipe
Grate two medium sized potatoes on a grater. Excess moisture can just squeeze his hands, they tell us there is nothing.
Also, pass through a large grater zucchini and join in a bowl with potatoes. Add to the same finely diced onion, corn, flour and salt to taste.
To drive an egg, pour a little milk and mix all ingredients until smooth.
Heat the oil in a frying pan and a spoon to put a mixture of potatoes and zucchini, giving them the shape of meatballs. Fry each side for 2-3 minutes. Prepared potato cutlets with zucchini pass on a separate plate and give little away oil.
Notes and tips:
Vegetable patties can be cooked in the oven, thus making their dietary, which can be given to children at an earlier age, but younger than 1 year.
If fritters recipe is designed for small children, then you should refrain from adding sharp and spicy flavors that are categorically not recommended to include in a child's menu. Also, canned corn is desirable to exclude from the composition.
By necessity, vegetable cutlets with potatoes and zucchini can be frozen in the refrigerator for later consumption. As such, the pancakes can be stored for no longer than 2 days, in raw form to 2 weeks, and if they are frozen and kept in the freezer compartment, it is possible to store up to 2-3 months.