Parmeson Potato & Zucchini Fritters

INGREDIENTS

• 1 large zucchini, shredded

• 1 large or 2 small potatoes, shredded

• 1/4 cup parmeson, shredded

• 2 eggs

• 1.5-2 tbsp tapioca starch or flour

• 2 tsp garlic powder

• Crack of salt & pepper

• Olive oil for cooking

INSTRUCTIONS

1. Shred zucchini and potato. Use a cheese cloth to drain excess liquid from zucchini and potato, then set aside.

2. Shred parmeson and add into the bowl with the shredded vegetables.

3. Add in egg and tapioca starch. Add more tapioca starch if the mixture is still really wet and falling apart. You want the mixture to somewhat hold together for when you pan fry these. Add in your garlic powder, salt and pepper and give it one last mix.

4. Once the mixture is set, heat your pan over medium to high heat and drizzle olive oil. Use 1/4 measuring cups for even sized pancakes. Cook each side for 5 minutes or until golden brown.

5. Store these in containers for snacks or additions to your breakfasts!