Zucchini Fritters with Creamy Mushroom Sauce

For the sauce: Rub the mushrooms with a damp paper towel and cut into slices. Peel and finely chop the shallot and garlic. Heat the butter in a saucepan. Cook the mushrooms in batches, until golden. Remove from the pot to a plate. Cook the shallot and garlic until soft and translucent. Stir in the wine and simmer until slightly reduced. Stir in the cream and crème fraîche. Stir in the mushrooms and cook until warmed through, about 5 minutes. Season with salt and pepper to taste. If desired, thicken sauce with cornstarch. Stir in the parsley. 

For the zucchini fritters: Rinse and trim the zucchini, and grate coarsely. Season with salt and set aside. Peel the potatoes and grate finely. Wrap the potatoes in a clean kitchen towel to absorb moisture. Once the zucchini has let out its moisture, wrap in a clean kitchen towel as well and gently squeeze out the excess water. Combine the zucchini and potatoes in a bowl with the eggs, and season with salt and pepper to taste. Stir in the parsley.

Heat the oil in a large (preferably nonstick) skillet. Dollop small heaps of the zucchini mixture in the skillet and cook until light golden, about 3-4 minutes per side. Remove to a paper towel. Place in a 80°C (approximately 175°F) oven to keep warm until the rest of the zucchini mixture is cooked.