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Zucchini Potato Fritters

Looking for a gluten-free addition to breakfast or brunch?  Try these easy-to-make zucchini potato fritters using instant mashed potatoes and fresh zucchini as your base.

Ingredients:

  • 1 large zucchini (grated)
  • 1 packet instant mashed potatoes (2 cup yield)
  • 2 eggs
  • 1 cop cheddar cheese (grated)*
  • 1/2 cup half & half (or the milk of your choice)
  • 1/2 cup chopped green onion
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Olive oil
Instructions:
In a large bowl, grate zucchini. Stir in cheese, green onion, pepper & salt.  Add eggs, mashed potato mix and milk. Mix well.

Let rest for about 20 minutes to allow the potato mix to absorb more moisture from the zucchini.

In a large frying pan - or stovetop griddle - add olive oil on medium high heat.

Using a cookie or ice cream scoop, drop 2-3 scoops of fritter mixture into pan. Flatten with spatula.  Cook for about 2-3 minutes, flip and cook for an additional 2-3 minutes. Remove to plate and repeat for remaining fritter mixture.

Garnish with additional chopped onion, sea salt and parsley.

Serve warm with sour cream.

Notes:
For additional flavor, consider using garlic instant potatoes or garlic & cheese mixes... your choice.
Mix up the cheeses using Monterrey Jack or even Jalapeno Jack, Queso Fresco or other melty cheeses.  This recipe is very forgiving on the add-ins, so it makes for a great refrigerator clean-out.

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