Zucchini Fritters

Spring is in the air, fresh veggies are becoming more abundant (and will be even more abundant once my freshly planted garden takes off!) And in general I'm craving fresher meals packed full of as many veggies as I can get. This week I bought a bunch of beautiful baby zucchini. After stir-frying, sauteing, and grilling, I decided to try something different. For some reason I was craving my dad's delicious and utterly unhealthy hashbrowns...so I thought to myself, "self, you can do something healthier to hit the spot, right?" and I set off to make zucchini/potato fritters. 

I added the potato because I wasn't sure how the zucchini would hold up both in the flavor and texture department. They turned out fantastic and I really enjoyed the little nuttiness the potato added, but they would be good straight zuch as well.  Here are the deets for a new spin on zucchini. 

The Deets
2 Zucchini Shredded
1 Potato Shredded
2 Eggs Beaten
1/2 Cup Panko Breadcrumbs
1 Shallot finely chopped
Salt and Pepper to taste
1 TBS Olive Oil

The How To
Add Beaten Eggs into Shredded Zucchini, Potato and Shallot

Mix until coated well with egg
Add Panko Breadcrumbs and Salt and Pepper

Once fully incorporated form into small patties

Add Olive Oil to a pan over medium heat

Cook patties until brown {about 7 minutes}
Flip-over and cook on other side for another 7 minutes or so

Plate, Pray & Enjoy