👩🍳 Instructions
1. Prepare the Fritters:
- Grate potatoes and zucchini, then squeeze out excess moisture using a clean towel or cheesecloth.
- In a bowl, combine grated veggies, onion, egg, flour, Parmesan, salt, pepper, and seasoning. Mix well.
- Heat oil in a large skillet over medium-high heat.
- Scoop about 2 tablespoons of the mixture per fritter, flatten slightly, and fry until golden brown (about 3–4 minutes per side).
- Drain on paper towels.
2. Make the Creamy Tomato Sauce:
- In a saucepan, heat olive oil and sauté garlic until fragrant.
- Add crushed tomatoes, sugar, salt, and pepper. Simmer 10 minutes.
- Stir in cream and simmer for another 2 minutes until smooth and slightly thickened.
3. Serve:
- Spoon creamy tomato sauce onto plates.
- Top with hot crispy fritters.
- Garnish with fresh basil or parsley.
🍴 Tips & Variations
- Extra crispy: Add 1–2 tbsp cornstarch to the fritter batter.
- Cheesy fritters: Fold in shredded mozzarella or cheddar.
- Light option: Bake fritters on a greased tray at 200°C/400°F for 20 minutes, flipping halfway.
- Dip idea: These fritters are also amazing with sour cream or garlic yogurt sauce.
Would you like me to also give you a baked version of these fritters with less oil, or keep it classic pan-fried crispy?
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