Here’s a golden, crispy zucchini and potato fritters recipe—simple, crunchy on the outside, tender inside.
Ingredients (serves 3–4)
- 2 medium potatoes (about 400 g)
- 1 medium zucchini
- 1 small onion (optional, but tasty)
- 1 large egg
- 3–4 tbsp all-purpose flour (or chickpea flour for extra crispness)
- ½ tsp baking powder (optional, for lightness)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp paprika or garlic powder (optional)
- Oil for frying (vegetable or olive oil)
Instructions
- Grate & drain
- Grate the potatoes, zucchini, and onion.
- Place in a clean kitchen towel and squeeze out as much liquid as possible (this is key for crispiness).
- Mix
- Transfer to a bowl.
- Add egg, flour, baking powder, salt, pepper, and spices.
- Mix until just combined—don’t overmix.
- Fry
- Heat a thin layer of oil in a skillet over medium-high heat.
- Spoon 2 tbsp of mixture per fritter, flatten slightly.
- Fry 3–4 minutes per side until deep golden and crispy.
- Drain & serve
- Drain on paper towels.
- Serve hot.
Crispy Tips
- Really squeeze the vegetables dry
- Let the batter rest 5 minutes before frying
- Don’t overcrowd the pan
- For extra crunch: replace 1 tbsp flour with cornstarch
Serving Ideas
- Sour cream or Greek yogurt + garlic
- Tzatziki
- Spicy mayo
- Fresh herbs and lemon
If you want, I can give you a baked, air-fryer, or cheese-filled version next.
