Here’s a simple, crispy, delicious zucchini and potato fritters recipe you can make in about 25 minutes.
🥒🥔 Zucchini & Potato Fritters
Ingredients (makes ~10 fritters)
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled & grated
- 1 small onion, finely chopped (optional)
- 2 eggs
- ½ cup flour (or breadcrumbs)
- 1–2 cloves garlic, minced
- ½ tsp salt (plus extra for draining moisture)
- ¼ tsp black pepper
- ½ tsp paprika or chili flakes (optional)
- Oil for frying
Instructions
1. Prep the veggies
- Grate the zucchinis and potatoes.
- Place them in a bowl, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to draw out moisture.
- Squeeze out as much liquid as possible using a clean towel or your hands. (This is key for crispiness!)
2. Mix the batter
In a large bowl mix:
- the squeezed zucchini & potato
- chopped onion
- garlic
- eggs
- flour (or breadcrumbs)
- pepper + seasonings
Stir until it forms a thick, scoop-able batter. Add a little more flour if too wet.
3. Fry
- Heat a thin layer of oil in a pan over medium heat.
- Drop spoonfuls of batter and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crisp.
4. Serve
Perfect with:
- sour cream or Greek yogurt
- tzatziki
- lemon wedges
- a sprinkle of fresh herbs (dill, parsley, chives)
Tips
- Add grated cheese (cheddar, parmesan) to make them richer.
- For a healthier version, bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Add corn, carrots, or herbs to customize.
If you want, I can also provide:
✨ a vegan version
✨ a gluten-free version
✨ baked-only version
✨ a dipping sauce recipe
