- 3 large zucchinis
- 2 small potatoes
- 2 tablespoons potato starch (or cornstarch)
- Salt, to taste
- 1 sprig of thyme
- 1 sprig of mint
- Olive oil for frying
To prepare the frittelle with potatoes and zucchini, start by washing the zucchinis, trimming them, and grating them coarsely. Then place them in a colander to drain out as much moisture as possible, turning and pressing occasionally.
After an hour, squeeze out the vegetables well with your hands and transfer them to a bowl.
Also, wash, peel, and grate the potatoes finely, if possible, to extract more starch. Squeeze out excess moisture and add the potatoes to the same bowl with the grated zucchini.
Season with salt, thyme leaves, and finely chopped fresh mint. Optionally, add a pinch of black pepper. Mix well and add 2 tablespoons of potato starch. Mix again.
Heat a large frying pan with a thin layer of olive oil. Once the oil is hot, use a spoon to take a portion of the mixture and place it in the pan. Once you have shaped 4 or 5 zucchini fritters, use the convex side of the spoon to lightly flatten them for compactness.
Cook the zucchini fritters for 4 minutes, then flip them with a spatula and fry on the other side. Try not to mix them too much to preserve their shape.
I usually fry them until they have a crispy golden crust.