Print

Zucchini Potato Fritters Recipe

Zucchini Potato Fritters Recipe
Print Recipe

★★★★★

5.1 from 10 reviews

Delicious and crispy zucchini potato fritters made with grated fresh vegetables, seasoned with garlic and spices, then pan-fried to golden perfection. These fritters are a perfect appetizer or side dish, offering a flavorful and satisfying vegetarian option.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, grated
  • 2 medium potatoes, grated
  • 1 small onion, finely chopped

Batter & Seasonings

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For frying

  • Oil for frying (vegetable or canola oil recommended)

Instructions

  1. Prepare the vegetables: Grate the zucchinis and potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible to help the fritters hold together and get crispy.
  2. Make the batter: In a large mixing bowl, combine the squeezed grated zucchini and potatoes with the finely chopped onion, all-purpose flour, eggs, salt, black pepper, and garlic powder. Mix thoroughly until the ingredients are evenly incorporated.
  3. Heat the oil: Pour enough oil into a frying pan to cover the bottom generously. Heat over medium heat until shimmering but not smoking, approximately 2-3 minutes.
  4. Fry the fritters: Drop spoonfuls of the batter into the hot oil, flattening each slightly with the back of the spoon to form small patties. Avoid overcrowding the pan to allow even cooking.
  5. Cook until golden: Fry each side for about 3-4 minutes until golden brown and crisp. Flip carefully to avoid breaking the fritters.
  6. Drain excess oil: Remove the fritters from the pan using a slotted spatula and place them on paper towels to drain any excess oil.
  7. Serve warm: Serve the zucchini potato fritters warm with your favorite dipping sauce such as sour cream, yogurt-based dip, or a spicy ketchup.

Notes

  • Make sure to squeeze out all excess water from the grated vegetables to prevent soggy fritters.
  • Adjust seasoning to taste; you can add herbs like parsley or dill for extra flavor.
  • For a gluten-free version, substitute all-purpose flour with chickpea flour or a gluten-free blend.
  • Use a neutral oil with a high smoke point for frying, such as vegetable or canola oil.
  • Leftover fritters can be reheated in a skillet for crispiness or enjoyed cold.

Nutrition

Keywords: zucchini fritters, potato fritters, vegetarian appetizer, fried fritters, zucchini recipes, easy side dish

Find it online: https://tastewithamy.com/zucchini-potato-fritters-recipe/