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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coarsely grate potato and zucchini. | 2. There should be 1 cup of grated potato and 2 cups of grated zucchini. | 3. In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend. | 4. In a large frying pan, heat butter and oil to medium-high heat. | 5. Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil. | 6. Fry for 2 minutes or until golden brown on the bottom. | 7. Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done. | 8. Add additional butter and oil if required for frying the remaining fritters. | 9. Serve with a dill dip or serve them just as they are. | 10. If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain. | 11. Continue to spoon the mixture to fry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled grated	-	-	-	-
zucchini	2		grated	66.64	12.1912	4.7432	1.2544
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
yellow cornmeal	1/4	cup		101.87	21.4354	2.5254	1.037
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parmigiano reggiano cheese	2	tablespoons	grated	-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
butter	2	tablespoons		171.0	7.857	5.343	14.4
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.