Zucchini Fritters with Potatoes and Pickles
20-25 pickled cucumbers
- ¾ cup breadcrumbs
1 teaspoon of powdered red pepper
Salt
Sunflower oil
Leave one potato in its skin, and peel the others. Grate the potato and onion. Then transfer them to a mixing bowl. Add the pickled cucumbers, sliced thinly and lengthwise, to the mixing bowl. Mix in the breadcrumbs, egg, paprika, salt, and black pepper.
Pour sunflower oil into your pan and heat it. Take 1 tablespoon of the prepared mixture and add it to the heated oil. Once cooked on all sides, remove to a plate lined with paper towels.
