Name: Feta Cheese and Potato Fritters
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large russet potato (shredded (squeeze the potato in a towel to get all the moisture out of it)); 2 medium zucchini (shredded and dried (squeeze the shredded zucchini in a towel to get all the water out of it)); 1 whole egg plus 1 yolk; 1 small onion (diced); 1/4 cup fresh mint (cut into chiffonade (thin ribbons)); 8 ounces feta cheese (crumbled and put into the freezer for 30 minutes); 1/2 cup panko style breadcrumbs; Kosher salt and freshly cracked pepper; Olive oil for frying

Feta Cheese and Potato Fritters

Feta Cheese and Potato Fritters

Prep Time 10

Cook Time 25

Total Time 35

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Servings

Ingredients

1 large russet potato shredded (squeeze the potato in a towel to get all the moisture out of it)
2 medium zucchini shredded and dried (squeeze the shredded zucchini in a towel to get all the water out of it)
1 whole egg plus 1 yolk
1 small onion diced
1/4 cup fresh mint cut into chiffonade (thin ribbons)
8 ounces feta cheese crumbled and put into the freezer for 30 minutes
1/2 cup panko style breadcrumbs
Kosher salt and freshly cracked pepper
Olive oil for frying

Instructions

Mix together the shredded potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
Form the zucchini mixture into small patties.
Heat the olive oil in a skillet over medium heat. Pan-fry the patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot with