Grate the zucchini. Peel the potatoes, grate, and squeeze out the moisture with your hands over a bowl to catch the liquid. Let the potato liquid stand until the starch has settled. Pour off the water and add the starch to the potatoes. Mix in the zucchini and season to taste with salt, pepper, and nutmeg. Heat the clarified butter in a skillet. Form 12 patties from the mixture, fry until golden brown.
Wine Pairing(s)
Lo Duca Lambrusco Reggiano
Tenuta Travanto Prosecco
Bellavista Cuvee Brut
Bugey Cerdon 'Method Ancestrale' Sparkling Rose
Bartenura Asti
Yellowglen Pink
Pere Ventura Brut
Monchiero Arneis
Renato Ratti I Cedri di Villa Pattono
Cristalino Brut
Calories From Fat 132 Protein 4 Total Fat 14 Carbohydrates 28
Calories 252 Dietary Fiber 4 Calcium 36 Iron 1 Sodium 20 Vitamin A 644 Vitamin C 44 Cholesterol 38
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