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.
Butter Pecan Pound Cake
We call this one “Christmas Eve Magic” because the table falls silent when it’s served!
Salad Dressing Inspired by Olive Garden
Newborn Baby Cries All Day No Matter What Parents Do, after a While They Check His Crib – Story of the Day
Elon Musk’s $6,789 Tiny House FINALLY HIT The Market! Everything You Need To Know HERE
Savory Black Pepper Chicken with Mushrooms: A Flavorful 30-Minute Dish!
Why your clean laundry may not smell as good as it should
My Neighbors Had a House Fire, So We Took Them in — What They Discovered in Our Home Shocked Me
Her husband was abusive, so she took her children and ran away from home
