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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