Summer dinners!!!! This is zucchini and potato fritters with smoked paprika herb sauce, quinoa and lentils, lamb merguez sausage and the first of the tomatoes. It is sooo goood.
@mandaboss I usually make the smitten kitchen zucchini fritters which honestly are really good!! But tonight I didn’t have green onions and I did have a potato left over so:
Ingredients:
1 ~2lb zucchini, cored and grated
1 6-8 oz potato, any kind, washed, eyes removed and grated
1 small yellow onion, grated
Salt
1/2 cup potato starch (this sounds like a weird thing to own but if you make fritters/latkes with any kind of frequency you will go through it fast. Can definitely use corn starch in a pinch though)
1 egg
Grate the vegetables (this is easiest in the food processor) and then dump them out onto a clean hand towel on a cutting board. Sprinkle with hearty pinch of salt and gather up the edges of the hand towel to make a bundle. Aggressively wring out the bundle of veggie shreds (over the sink? If you were in a survival situation I bet this would make good liquid for bread but I didn’t think of that until later) until you can’t get any more liquid out of them. Dump them in a bowl and mix well with the egg, the potato starch, some pepper and a bit more salt to taste (I often cook a tiny fritter at this point to check for flavor and adjust accordingly). Heat a pan until a drop of water skitters across the surface and add some neutral oil. Drop in batter in 2-3 tablespoon amounts and allow to cook, about 2 minutes per side over medium high heat until they are crisp on the outside and a nice texture inside. Drain on paper towels.
To make smoked paprika herb sauce, mix 1 tsp smoked paprika and 2 tsp red wine or sherry vinegar into 1/2 cup mayo, then add finely chopped herbs (I used thyme, parsley and chives)
Enjoy!!
