Ingredients
3 cups shredded zucchini (about 2 medium)1 cup shredded peeled potato (1 medium)1/2 cup seasoned bread crumbs3 tablespoons all-purpose flour1 teaspoon baking soda1 teaspoon salt1/4 teaspoon pepper3 eggs, lightly beaten1 small onion, finely chopped2 garlic cloves, minced4 tablespoons canola oil, divided
Preparation
In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
