Garettes Parmesan potatoes and zucchini
- Total time
- 1 h
- servings
- 4 servings
- Dish type
- Other
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Prep
40 min
Cook
20 min
Total time
1 h
Ingredients
Ingredients
- 140 g 140 g of Parmigiano Reggiano
- 2 2 zucchini
- 4 4 potatoes
- 3 3 eggs
- oil
- 2 c. à soupe 2 tablespoons of olive oil
- 1 c. à soupe 1 tablespoons of lemon juice
- nutmeg
- 20 cl 20 cl of liquid cream
- salt
- rosemary
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Method
- 1
Grate 2 zucchini, salt lightly and let go for 1 hour in a colander.
- 2
Then shake in your hands to remove excess water and put them in a bowl.
- 3
Peel, wash and dry potatoes. Grate them and then squeeze them into your hands to extract the maximum juice before placing them in the salad bowl with the zucchini.
- 4
Freshly gratify half of Parmigiano Reggiano and add to the mixture as well as some grated nutmeg, salt, pepper, flour and finally eggs.
- 5
Cook piles of dough in hot oil to form cakes about 1 cm thick. When the cakes stand well, turn them over and cook them on the other side. They must be golden.
- 6
During cooking, detail the remaining zucchini in slats using a saver, do the same with the remaining Parmigiano Reggiano.
- 7
Put them in a salad bowl, season with olive oil and lemon juice. Season with salt and pepper.
- 8
Serve the cakes topped with raw zucchini salad, Parmigiano Reggiano.
- 9
Sauce: In a saucepan over low heat, grate 20g Parmesan in liquid cream and add pepper.
Source : marmiton
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