Submitted by: Karley Strongoli
Prep Time: 30 Minutes
Cook Time: 10 Minutes
These are delicious!
Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with sea salt. Let sit for at least 30 minutes to drain.
Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, sea salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.
After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture. (Note* If they tend to fall apart try adding more flour)
In a bowl, whisk together egg, herbs and lemon zest. (Optional: Add sea salt and pepper to taste.) Add onion and grated zucchini-potato mixture. Stir well.
Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt coconut oil then drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.