Potato and Vegetable Fritters
With Mazola® Corn Oil
SERVING SIZE
2-4 Servings
TOTAL TIME
30 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 medium potatoes, grated
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 eggs, beaten
- Pepper, to taste
- 3 Tbsp Mazola Corn Oil for frying
Yogurt Sauce:
- ¾ cup plain yogurt
- ¼ cup fresh parsley and mint, chopped
- 2 tsp lemon juice
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
Instructions:
- Grate potato, zucchini, and carrot and place in a large bowl. Add 1 tsp salt, mix well, and let sit for at least 10 minutes.
- Transfer vegetable mixture to a large sieve or clean dish cloth and gently press down to push the water out of the mixture (if using a dish cloth, twist cloth tightly and let water drain out the bottom). You may want to have a bowl underneath to catch the water. Discard the water.
- Once most of the water is removed, place the mixture back into the large bowl. Add the spices, flour, parmesan cheese, eggs, and pepper, and mix to combine.
- Heat Mazola Corn Oil in a large frying pan on medium heat until it shimmers. Spoon the batter into the pan, pressing down with the back of the spoon to spread them out. Cook until golden brown and cooked through, about 5-8 minutes each side.
- To create the yogurt sauce, combine the yogurt, parsley, mint, lemon juice, garlic, and salt and pepper in a small bowl and mix to combine.
