Potato Zucchini Fritters: the effortless recipe for tasty vegetable fritters

Vegetable fritters are a great (and delicious) way to sneak more veggies into a meal. These potato zucchini fritters are quick and easy to make, and also very versatile (empty your fridge this way).

Grab a handful of pantry staples, potatoes, and zucchinis and make delicious vegetable fritters in no time. They're also easy to customize. With crispy edges and a tender inside. Serve it with a dollop of Greek yogurt and fresh chives, and you’ll have a light lunch or side dish that will be satisfying your hunger cravings. You and the whole family will love them!

Potato Zucchini Fritter Ingredients

Vegetables – use one large potato and one large zucchini.

Eggs – use two large eggs.

Flour – use all-purpose flour or see our substation tips below.

Breadcrumbs – use store-bought or homemade breadcrumbs

Parsley – you can also use coriander or thyme.

To Make Potato Zucchini Fritters

Prepare the vegetables first. Grate the zucchini and potato on the coarse side of a grate.

Mix the grated vegetables with other ingredients. Drop the spoonsful of the fritter mixture into hot oil and fry until cooked through.

Tips For The Best Potato Zucchini Fritters

If the fritters are falling apart or becoming too soggy, it might be because they have too much water. Make sure you wring out all the water from the grated vegetables using a cheesecloth.

If you struggle to remove all the water from the grated vegetables, try wringing out the water with a potato ricer – works like a charm!

To make perfect, equally-sized scoops, you can use a large ice cream scoop.

Serve these Potato Zucchini Fritters with sweet chili sauce or ranch dressing. Or a healthier dipping alternative, try Greek yogurt.

To make the fritters in the Airfryer, scoop spoonsful of the fritter batter on a baking sheet and freeze for 10 minutes. Then places the batter pieces in the Airfryer basket and air fry at 400°F for 15 minutes, flipping halfway.

Potato Zucchini Fritter Variations

You can use any other cheeses like feta, cheddar, cream cheese, or even ricotta.

Corn (fresh or frozen) and grated or mashed root vegetables (like carrots, parsnips, and sweet potatoes) will also work in this recipe.

You can even add quinoa.

Cauliflower and broccoli will also work well, but they need to be cooked first. Steam until tender, and mash before adding them to the rest of your ingredients. When using leafy greens (like spinach or swiss chard), you can blanch them, and squeeze out as much liquid as possible.

To make these Potato Zucchini Fritters gluten-free, you can use almond flour or any gluten-free flour blend.

To make it vegan, you can use a vegan egg replacement. Substitute the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

How To Store And Reheat Potato Zucchini Fritters

Store the Potato Zucchini Fritters in the refrigerator for up to 4 days. Just make sure to store it in an airtight container, and line with paper towels to absorb excess moisture.

You can make the Potato Zucchini Fritters ahead of time and store them in the freezer. Simply heat them in the oven when you’re ready to eat them.

Instructions

Grind the zucchini and potato.

Put them in a bowl and add eggs.

Add the cheese, flour, breadcrumbs, salt, pepper, chopped parsley, cayenne pepper and mix well.

Pour the oil into a pan over medium-hot heat. Use a spoon and drop spoonsful of the mixture into the pan.

Fry them for about 3-4 minutes per side.

To prevent greasiness, drain the potato zucchini fritters on a plate lined with a paper towel, then serve.