Preheat the oven to 200ºC and prepare a tray with greaseproof paper.Wash and dry good potatoes and zucchini.
Place the potatoes in a pot covered with water and bring to a boil. Cook for about 20-25 minutes, until they can be pricked with a toothpick, butwatching that they do not go over soft. Cool with cold water.
While the potatoes are cooking we cangrate the zucchini, using a grater with coarse holes. Place in a colander and add a little salt. Allow to drain while the potatoes cook and cool, pressing gently from time to time.
Peel the potatoes and grate on the same coarse grater over a medium bowl.Drain the zucchini well and add them to the potato. Season with salt and pepper and add cheese or yeast (optional) and granulated garlic to taste. Mix everything very well.
If the dough is very wet, we can leave it draining on a clean cloth in the fridge for half an hour. With the cold it will also be more manageable.With a teaspoon take portions and form small croquettes. Distribute on the baking tray, brush with a little oil and bake until golden brown, about 30 minutes.
To make them even better, we can turn each unit over half the time, using kitchen tongs carefully. You can also add some fresh herbs or even hot spices to the dough.
It is best to serve thesepotato and zucchini bites freshly made, when slightly crisp on the outside. They can be served as a snack, with some dipping sauces -preferably homemade-, or as a garnish for any main dish.
By Liliana Fuchs