Friday, August 19, 2011

Potato and Zucchini Fritters


I have been so busy with the baby that all I really cook now are meals that are easy, or large amounts of something I can freeze. These fritters are one thing I love having in the freezer all the time. It is crazy how quickly my days go now cause of my little girl, I don't know how women with more than one kid do it!

I love these fritters with salad, with pita, or as a side with fish.

I always serve them with an avocado tahini dip/spread. I make at least enough of the spread to use it over the next few days.

We are on a tight budget cause I need a car. So I'm really careful with my food budget every week. But I still want to eat fresh and healthy. These fritters are great cause you can grate anything you have in the fridge into the batter.

I know cheese is expensive especially feta's and romano's. But this is the reason I would use 1/2 ricotta and 1/2 feta, you still get flavour but it isn't too expensive. Romano is strong in flavour so again, you only need a small amount for the flavour to work.

Even the herbs are getting super expensive, at almost $3.00 a bunch, I can't afford to let them get brown in the crisper anymore! My MIL taught me to roughly chop up whatever herb and freeze them. So every time I buy herbs that I know I won't be using all of, I chop and freeze them ASAP!

Makes about 20 medium sized fritters.

3 med potatoes, boiled and mashed
1 large zucchini, grated and squeezed of its juice
1 small onion, chopped fine
1 garlic chopped fine
200 grams feta, or for a budget version, 1/2 the feta and add ricotta.
salt and pepper
2-3 tablespoons romano
2 eggs, lightly beaten
3 tablespoons flour, add another tablespoon if using ricotta.
3 sprigs dill, roughly chopped
3 sprigs parsley, roughly chopped




Mix all the ingredients in a large bowl.
Heat a pan with a neutral oil, I use a light olive oil, to a medium heat. Add a large spoonful of mix to the pan. Flatten it out to form a roundish shape so it fry's evenly. Flip, and cook on the other side. Drain on paper towels, keep them warm in the oven while you fry the rest.

These freeze really well. I under fry a few of them and store them in the freezer, then when we want to eat I heat it in a 180C oven for about 15 minutes, straight from the freezer. 

6 comments:

  1. You're certainly a superwoman getting these made and enough frozen for another meal! :D They look delicious and simple!

    ReplyDelete
  2. Thanks Lorraine :) But i'm far from being a super woman. Just trying my best, some days good, some days bad.

    ReplyDelete
  3. I can't believe I have never thought of freezing leftover herbs - so much I could have saved! I just assumed when they defrosted they would be soggy. Right now I'm enjoying cooking and baking as much as I can as I can see that once bubs comes along, cooking will most likely take a backseat for a while, which is why my freezer is currently stocked up for at least one week of dinners :)

    ReplyDelete
  4. Yum, these look amazing, what a good idea!

    ReplyDelete
  5. mmmm these looks delish! We have so many potatoes at the moment, I'll keep this in mind :) My mum made some nice corn + spinach fritters the other night which were yum! xox

    ReplyDelete
  6. These look amazing, will definitely have to give them a try! I lurve zucchini. (Thanks for your sweet comment on my blog btw) xx

    ReplyDelete

Note: Only a member of this blog may post a comment.