Zucchini and Potato Fritters – A Flavorful, Budget-Friendly Delight

Grate the zucchini, carrot, and potatoes. Squeeze excess water from the zucchini.

Mix all ingredients in a bowl, season with salt and pepper.

Heat a pan with a little oil, and cook the mixture until golden brown on both sides.

Serving and Storage Tips: Serve hot with your choice of dip or enjoy as-is. Leftovers can be stored in the fridge for up to 2 days.

Variations:

Add herbs like parsley or thyme for extra flavor.

Swap semolina for breadcrumbs for a different texture.

FAQ:

Can I use a different type of cheese?
Yes, you can use mozzarella or any mild cheese you prefer.

Can I bake these instead of frying?
Yes, bake at 375°F (190°C) for about 15 minutes or until golden and crispy.