Cook the fritters:
Melt butter with a little olive oil in a large skillet over medium heat. The oil helps prevent the butter from burning.
Pour a generous amount of the vegetable mixture into the skillet for each fritter. Flatten them slightly with a spatula to form rounds.
Fry the fritters until golden brown and crispy, about 4 to 5 minutes per side.
Serve:
Serve the zucchini and potato fritters hot, ideally accompanied by sour cream or a fresh green salad for a complete meal.
I always make this for every party, and it never lasts – the mason jar gets polished off!
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