Groceries

• 2-4 med to lg zucchini
• 1 med Yukon gold potato

Pantry

• 2 lg eggs
• Salt
• 1 lemon
• 1/2 c Tempura batter
• 1 tsp baking powder
• Herbs and seasonings (dill/basil, cumin seeds, smoked pap, &c)
• Avocado or vegetable oil for frying

• Allow at least 3 hrs for prep

1. Grate zucchini and potato and place in colander over a container or in the sink. Salt so that they release water. Leave for about an hour.
2. Collect the pieces over cloth. Cover with another cloth. Press water out for 2+ hours. Alternately squeeze out excess water through a cloth.
3. Make tempura batter following instructions on package.
4. Mix together batter, baking powder, seasonings, and grated zucchini/potato.
5. Heat oil over med-high. Drop globs of mixture into oil and press to flatten. Fry about 2 mins each side.
6. Transfer to a cooling rack and repeat step 5 till mixture is gone.
7. Serve with lemon juice, yogurt sauce, garlic aioli, &c.