Parmesan, potato and zucchini fritters

Ingredients

4 servings

• 140 g of Parmigiano Reggiano
• 2 zucchini
• 4 potatoes
• 3 eggs
• oil
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• nutmeg
• 20 cl of liquid cream
• salt
• rosemary

Steps

1. 1

   Grate 2 zucchinis, salt lightly and let drain for 1 hour in a colander.

2. 2

   Then squeeze in your hands to remove excess water and place in a bowl.

3. 3

   Peel, wash and dry the potatoes. Grate them then press in your hands to extract as much juice as possible before placing them in the bowl with the zucchinis.

4. 4

   Freshly grate half of the Parmigiano Reggiano and add it to the mixture along with a little grated nutmeg, salt, pepper, flour and finally the eggs.

5. 5

   Cook heaps of batter in hot oil to form fritters about 1 cm thick. When the fritters hold together well, flip them to cook on the other side. They should be golden brown.

6. 6

   During cooking, slice the remaining zucchinis into strips using a vegetable peeler, do the same with the remaining Parmigiano Reggiano.

7. 7

   Put them in a bowl, season with olive oil and lemon juice. Add salt and pepper.

8. 8

   Serve the fritters topped with the raw zucchini and Parmigiano Reggiano salad.

9. 9

   Sauce: in a saucepan over low heat, grate 20g of parmesan into liquid cream and add pepper.