{Crispy zucchini potato cakes with tomato sauce by Tramontina}

Prep time: 40 m
Cook time: 50 m
Serves: 3-4 (10 small cakes)

In the market

- Tomato sauce

1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 can (28 oz) of diced San Marzano tomatoes
1/2 teaspoon salt

- Crispy zucchini potato cakes

2 small zucchini
1 white potato, peeled (preferably russet or Yukon Gold)
1/2 white onion
2 teaspoons salt
2 eggs
2 garlic cloves, grated
1/2 cup parmesan cheese, grated
3 Tablespoons fresh basil, chopped
3 Tablespoons fresh parsley, chopped
1/3 cup flour
1/2 teaspoon baking soda
Fresh ground pepper
Light olive oil for frying

In the kitchen

- Tomato sauce

1) Heat oil in a sauce pan on medium heat. Add garlic and cook for 2-3 minutes until soft, but not browned.

2) Add tomatoes and salt to pan and stir to combine. Bring to simmer. Cover with lid and reduce heat to low. Simmer for 25 minutes.

3) Add the sauce to a blender and blend until smooth. Return to the sauce pan and simmer, uncovered, for another 15 minutes. Remove from heat.

- Crispy zucchini potato cakes

1) Grate zucchini, potato, and onion into large mixing bowl. Toss with salt and let sit for 30 minutes.

2) In a separate bowl, beat eggs until well combined. Add garlic, parmesan, basil, parsley, flour, and baking soda. Add ground pepper to taste. Mix well, making sure to smooth out any flour clumps. The egg mixture should be smooth and shiny.

3) Place zucchini and potatoes into a kitchen towel and squeeze out as much water as possible. Place back into large mixing bowl and add the egg mixture. Stir to combine.

4) Heat oil on medium heat in a fry pan. The oil should completely cover the bottom of the sauté pan and be about ¼-inch deep. When the oil is heated but not smoking, drop ¼-cup mounds of batter into the pan, flattening each mound. The thinner you make each cake, the crispier it will be.

5) Cook until the bottom is an even golden brown and flip, cooking the other side in the same manner, about 2-4 minutes per side. Repeat until you have used up all of the batter. Serve warm with a few spoonfuls of tomato sauce.

Note: to keep each batch of cakes warm and crispy while you are frying up the remainder, place the finished cakes on a wire rack in the oven at 200ºF.