Healthy Potato & Zucchini Latkes

Coarsely grate the potato and zucchini. Place them in a large colander or sieve, lightly salt, and let sit for 5–7 minutes, then squeeze out the excess liquid thoroughly—this reduces oil absorption and helps the fritters hold their shape.

In a bowl, combine the squeezed grated mixture, grated onion, egg, oat flour, garlic, and herbs. Season with salt and pepper. The consistency should be malleable, not runny; add a bit more oat flour if needed.

Pan-frying method: Heat a non-stick skillet and lightly grease with a thin layer of olive oil (≈10 ml for the whole batch). Form patties 0.5–1 cm thick. Cook for 4–6 minutes on one side until a crisp golden crust forms, then flip and cook for another 4–6 minutes covered over medium heat—the steam will cook them through.

Baking method (healthier, less oil): Shape thin patties or mounds on a baking sheet, lightly drizzle with oil or use a cooking spray. Preheat the oven to 200–220°C (convection is ideal). Bake for 20–30 minutes, flipping halfway through until golden and firm.