2 medium potatoes
2 medium zucchinis
1 cup of corn (fresh or frozen)
Handful of parsley
Oils and Vinegars
Extra version olive oil
Baking and Spices
½ tsp black pepper, ground
1 tsp salt
¼ tsp whole spice, ground
¼ tsp dried mint
¼ cup of flour
How to make it:
Peel the potatoes and carrots, then in a bowl grate the carrots, zuchinni, and potatoes.
Chop the parsley and add along with the corn to the bowl. Add the flour, eggs and spices and mix well.
With your hand, shape into 30-35 balls.
In a sauce pan, add a little bit of oil (just to lightly cover the bottom), place 4 balls (or as much fits), then flatten them with your hand. Once the bottom is lightly browned, flip over and cook the other side.
Repeat until all the fritters are done.