Serves: 5
Total Calories: 172

2 zucchini trimmed and grated
1 medium potato peeled and grated
1 small onion peeled and grated
1 teaspoon thyme
2 eggs
1/4 cup flour
1/4 cup oil
salt
pepper

Mix grated zucchini with a scant half teaspoon of salt and set in a sieve over a bowl to drain for fifteen minutes. Next, grate potato, dry in a kitchen towel and put into a bowl. Remove grated zucchini and squeeze out as much liquid with your hands as possible, finally drying a bit in the kitchen towel. Mix all grated vegetables in the bowl, with the thyme, eggs, and flour.

When ready to cook, heat oil in large frying pan and drop mixture by tablespoons into pan and fry until golden brown on both sides, turning once. Drain on absorbent paper, add salt and pepper, and serve warm with sour cream.

If you are grilling outside you can put your frying fan onto your grill over medium heat. and cook the fritters that way.

Nutritional Facts:

Serves: 5
Total Calories: 172
Calories from Fat: 119

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Arroz con Crema
Beef Barley Soup for 100
Caesar Chicken Pasta Salad
Dave's Roasted Fingerling Potatoes
Dutch Oven Potatoes
Easy Dutch Oven Rice
Ginger-Orange Glazed Carrots
Pickled Beet Salad
Hopping John
2002 Salt Lake City Olympic Baked Beans
Rubicon Trail Corn on the Cob
Quick Baked Beans for a Crowd
Tarragon Tuna Past Salad
Zucchini Fritters
Ancho Chili for a Crowd
Quick Dutch Oven Vegetarian Chili
Dave's Potato Salad for 50