Potato Fritters with Zucchini Avocado Slaw

WHY THIS RECIPE WORKS? In Mexico, bite-size potato fritters are traditionally eaten as an appetizer with salsa and crema. We decided to make this appealing dish into a satisfying entrée. We wanted potato cakes with crispy, golden-brown exteriors and soft, creamy interiors; we also wanted a fresh, light slaw to accompany the cakes. To start, we focused on the potatoes. We tried simply boiling them, but the added water prevented the cakes from crisping. Instead, we microwaved the potatoes until they were perfectly tender. We amped up the flavor of the cakes with ground coriander, fresh scallions and cilantro, and salty, tangy Cotija cheese. An egg helped bind the cakes. For the slaw, we decided to use zucchini as our base. To preserve the zucchini’s fresh flavor, we opted to skip cooking and instead shredded the squash and marinated it in a flavorful, citrusy dressing. Creamy avocado and crunchy red bell pepper provided pleasant flavor and texture contrasts.

SERVES: 4

INGREDIENTS:

• 2½ pounds russet potatoes, unpeeled
• 1 pound zucchini, shredded
• 1 avocado, halved, pitted, and cut into ½-inch pieces
• 1 red bell pepper, stemmed, seeded, and chopped
• 6 tablespoons minced fresh cilantro
• 2 scallions, white parts minced and green parts sliced thin
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 teaspoon grated lime zest plus 2 tablespoons juice
• 1 garlic clove, minced
• Salt and pepper
• 8 ounces Cotija cheese, crumbled (2 cups)
• 1 large egg, lightly beaten
• ½ teaspoon ground coriander
• 1 cup vegetable oil

INSTRUCTIONS:

1. Prick potatoes all over with fork, place on plate, and microwave until tender, 18 to 25 minutes, turning potatoes over after 10 minutes. Cut potatoes in half and let cool slightly. Scoop flesh into large bowl and mash with potato masher until no lumps remain; let cool for 10 minutes.
2. Meanwhile, wrap zucchini in clean dish towel and squeeze out excess liquid. Combine dried zucchini, avocado, bell pepper, ¼ cup cilantro, scallion whites, jalapeño, lime zest and juice, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; cover and refrigerate until serving.
3. Stir Cotija, egg, coriander, remaining 2 tablespoons cilantro, scallion greens, ½ teaspoon salt, and ¼ teaspoon pepper into cooled potato. Divide mixture into 8 equal portions and lightly pack into ¾-inch-thick patties, about 3 inches wide.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 4 patties in oil and cook until golden brown and crisp on both sides, about 3 minutes per side, adjusting heat as needed so oil bubbles around edges of patties.
5. Transfer fritters to prepared rack and keep warm in oven. Repeat with remaining fritters using oil left in pan. Serve fritters warm with zucchini-avocado slaw.

TIP:

FRYING POTATO FRITTERS

• Carefully lay 4 patties in hot oil and cook until golden brown on both sides, adjusting heat as needed so oil bubbles around patties.