Zucchini Potato Fritters in 35 Minutes

Instructions:

1. Grate the zucchini and potato. Place both in a clean kitchen towel and twist tightly over the sink, squeezing until no more liquid escapes and the shreds feel dry to the touch.
2. In a large bowl, combine the squeezed vegetables, minced onion, and garlic.
3. Stir in the beaten egg, flour, shredded cheese, salt, pepper, and parsley. Mix until just combined; do not overwork the batter.
4. Heat neutral oil in a skillet over medium-high heat until it shimmers.
5. Scoop about ¼ cup of batter per fritter into the pan, pressing each one flat with a spatula.
6. Fry for 3-4 minutes per side until a mahogany-colored crust forms.
7. Transfer the fritters to paper towels to remove excess oil before serving.