Zucchini and Potato Patties: A Crispy, Flavor-Packed Delight

Instructions:

Prepare the Vegetables:

1. Grate the Zucchini and Potatoes:
   • Start by grating the zucchinis and potatoes using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This step is crucial to ensure your patties are crispy and not soggy.
2. Mix the Vegetables:
   • In a large mixing bowl, combine the grated zucchini, grated potatoes, chopped onion, and minced garlic. Mix everything well to evenly distribute the ingredients.

Prepare the Patty Mixture:

3. Add the Eggs and Seasoning:
   • Add the lightly beaten eggs to the vegetable mixture. Stir in the flour, Parmesan cheese, chopped parsley, baking powder, salt, black pepper, and smoked paprika (if using). Mix until the ingredients are well combined, and a thick batter forms.
4. Form the Patties:
   • Using your hands or a large spoon, form the mixture into small patties, about 2-3 inches in diameter. If the mixture is too sticky, you can lightly dust your hands with flour to help shape the patties.

Cook the Patties:

5. Heat the Oil:
   • In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot enough that a small drop of the batter sizzles immediately when added.
6. Fry the Patties:
   • Carefully place the patties in the hot oil, making sure not to overcrowd the pan. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to avoid breaking them.
7. Drain the Patties:
   • Once the patties are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve and Enjoy:

8. Serve the Patties:
   • Serve the zucchini and potato patties warm, with your favorite dipping sauce or topping. They pair beautifully with sour cream, tzatziki, or a simple squeeze of lemon juice.

Tips for Perfect Zucchini and Potato Patties:

• Remove Moisture: Ensuring the zucchini and potatoes are as dry as possible is key to achieving crispy patties. Don’t skip the step of squeezing out the excess moisture.
• Customize the Flavor: Feel free to get creative with the seasoning. You can add a pinch of cayenne pepper for heat, or swap the parsley for dill or basil for a different flavor profile.
• Make Ahead: These patties can be made ahead of time and reheated in the oven at 350°F (175°C) for about 10 minutes before serving. They also freeze well, making them a great option for meal prep.