Zucchini Fritters

Place in a large strainer:

4 cups shredded zucchini

2 cups shredded potato

2/3 cup minced onion

2 tsp. salt

Mix thoroughly. Let stand in a strainer over the sink for a few minutes. Meanwhile, combine in a large mixing bowl: 

10 Tbsp. water (1/2 cup plus 2 Tbsp.)

1/4 cup ground flax seed

 

Stir and set aside to thicken. Return to the vegetables. Press to remove as much water as possible. Working in batches, place mixture in a clean tea towel, wrap tightly, and wring out all the water possible. The add the following ingredients to the flax mixture above:

1 Tbsp. minced garlic

1 tsp. salt

1/4 cup chopped parsley

 

Fold in the vegetable mixture from above. Then add:

2/3 cup cornmeal

2 Tbsp. cornstarch

 

Mix well. Heat a frying pan with a thin layer of your choice of oil for frying. When hot, use a fork to scoop up a few tablespoons of the zucchini mixture. Avoid using any liquid that may pool in the bottom of the bowl. Drop onto hot pan and flatten. Cook for a few minutes until golden brown. Turn and cook on the other side.

 

Serve with garlic yogurt dipping sauce.