Cook the fritters:
Melt butter with a little olive oil in a large skillet over medium heat. The oil helps prevent the butter from burning.
Pour a generous amount of the vegetable mixture into the skillet for each fritter. Flatten them slightly with a spatula to form rounds.
Fry the fritters until golden brown and crispy, about 4 to 5 minutes per side.
Serve:
Serve the zucchini and potato fritters hot, ideally accompanied by sour cream or a fresh green salad for a complete meal.
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Tonight will be the 4th time we’ve had this dish this month. It makes you feel like a king eating it
I make these at least 8 times a year because they are so good and easy! Can taste it now!
BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES
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Every washing machine can dry laundry and most people don’t know about this function
People are putting aluminum foil in the washing machine, and the results are amazing.
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I love to make large quantities of this and use it all summer long.
