Zucchini and Potato platter – a delicious recipe with zucchini, potatoes, bread crumbs, egg, flour, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Beat eggs.
2
In a separate bowl, combine bread crumbs, cheddar cheese and 1/4 tsp salt.
3
Cut the zucchini into 2 inches long strips.
4
Dip each zucchini strip into the egg, and then roll it into the bread crumbs mixture.
5
Peel and cut the potatoes into 1/2 cm thick slices.
6
Place the sliced potatoes in a bowl of tap water to avoid them from drying out.
7
Combine flour with 1/4 tsp salt and pepper.
8
Coat each potato slice with the mixture.
9
In a deep frying pan or wok, heat the canola oil.
10
Once hot enough, fry each zucchini and potato for 2 min each, or until golden brown.
11
After frying, set the vegetables on a kitchen towel to remove excess oil.
12
Serve with ketchup or cheese dip.
13
Enjoy!
950
kcal
Calories
80
g
Fat
37
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large zucchini, 2 medium potatoes, 1 cup bread crumbs, 1 piece egg, and more.
Yes, Zucchini and Potato platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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