Potatozucchinicurry Recipes

POTATO ZUCCHINI FRITTERS

Steps:

• Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
• Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
• Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
• Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
• Serve warm with ranch dressing or salsa.

POTATOES WITH ZUCCHINI PUREE

Steps:

• Scrub potatoes; do not peel. Cut large potatoes into bite-size chunks; leave tiny potatoes whole. Put in pot with water to cover, bring to a boil, and cook, about 7 minutes for the cut-up potatoes, 20 minutes for whole potatoes.
• Wash and trim zucchini. Cut in half, then cut each half into 6 pieces. Steam about 5 minutes. Drain.
• With food processor running, put garlic through feed tube to mince.
• Add zucchini, oregano, nutmeg, salt and pepper and process to puree.
• When potatoes are cooked, drain; cut the tiny whole potatoes into quarters. Spoon zucchini puree over potatoes, and serve.

POTATO & ZUCCHINI CURRY

Steps:

• Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
• Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
• Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
• Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
• Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
• Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
• Serve with chappatis!
• If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
• If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
• You will just need to taste test for your preferred flavor and thickness-- ENJOY!