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Peel the potatoes and grate them along with the zucchinis.
Place the grated vegetables in a clean cloth and squeeze out excess moisture.
In a large bowl, combine the grated zucchini and potato with salt, flour, and eggs. Mix well.
Gradually add milk to the mixture, stirring until you get a smooth batter.
Finely chop spring onions and parsley and fold them into the batter.
Heat olive oil in a frying pan over medium heat.
Drop spoonfuls of batter into the pan and flatten slightly. Fry each side for about 3-4 minutes until golden and crisp.
Drain on paper towels to remove excess oil before serving.
Serving and storage tips:
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