Garettes Parmesan potatoes and zucchini

Ingredients

For 4 servings

• •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

Method

1. 1.Grate 2 zucchini, salt lightly and let go for 1 hour in a colander.
2. 2.Then shake in your hands to remove excess water and put them in a bowl.
3. 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. 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. 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. 6.During cooking, detail the remaining zucchini in slats using a saver, do the same with the remaining Parmigiano Reggiano.
7. 7.Put them in a salad bowl, season with olive oil and lemon juice. Season with salt and pepper.
8. 8.Serve the cakes topped with raw zucchini salad, Parmigiano Reggiano.
9. 9.Sauce: In a saucepan over low heat, grate 20g Parmesan in liquid cream and add pepper.