Recipe of the Week: Potato-Zucchini Fritters
Enjoy this summer favorite! This year my garden is overflowing with an overabundance of zucchini. So I’m always looking for ways to use them in the kitchen and this recipe is just what my family was looking for. It was given to me by Chef Michael Roberts, one of Donald Trump Los Angeles restaurant chefs when he came on my television show. Easy to prepare and incredibly fast, these vegetable fritters make a perfect appetizer or a delicious snack. Makes 16-20 pieces. (Chef tip: Shred your potatoes at the last minute when you are ready to make the recipe or they will turn black, and if you rinse them you will remove the starch that is needed to bond them together.)
4 tablespoons butter, unsalted
1 onion, finely chopped
2 stalks celery, finely chopped
6 tablespoons all-purpose flour
1/2 cup whole milk
1 pound potatoes, all-purpose
1 pound zucchini
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup clarified butter
1/4 cup olive oil
1/2 cup sour cream
Fresh chives, chopped for garnish
Melt butter in a small saucepan. Cook onion and celery to sweat. Sprinkle flour on top of vegetables and continue cooking, stirring constantly. Slowly add the milk and cook. When it thickens, remove from heat. Transfer to a mixing bowl.
Shred potatoes and zucchini over a lint-free towel. Squeeze them dry and add them into the same mixing bowl as the milk mixture. Stir vegetables into the milk mixture. Add eggs, stir, and season with salt and pepper.
Mix clarified butter and olive oil in a skillet and heat. Add fritter mixture to the skillet with a 2-ounce ladle, forming round patties. Cook five minutes on each side or until lightly browned. Remove to a paper towel-lined pan to drain. Repeat cooking process until all of the batter is used.