These golden and juicy Zucchini Potato Fritters are made from grated zucchini and potatoes, which is mixed into a batter, then pan fried. They are so tasty served as an easy lunch with a dollop of sour cream.
Zucchini Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. I make Potato Pancakes quite often, and since I usually have zucchini on hand too, of course, I make these a lot too. Combining the two together seemed like the perfect thing to do. They are golden and crisp on the outside and perfectly tender on the inside. Sometimes, I make the Zucchini Fritters without the potato, but I think the addition of the potato makes them much more hearty and delicious.
They are so quick to make and don't require any planning or prep work in advance. I often make these for my little boys for lunch and they gobble them right up. We love them served with sour cream. If you have zucchini, this is a great recipe to put them to good use.
Ingredients:
- zucchini
- If you are using small/medium zucchini, you can grate them as is. If you are using large zucchini, remove the seeds.)
- potato (any potato will work, but I prefer gold/yellow potatoes, they don't discolor as much as others and have the perfect starch level)
- onion
- Instead of using an onion, you can also use finely chopped green onions. You can also add some other fresh herbs. I really like dill in these fritters.
- eggs
- all purpose flour
- salt, ground black pepper
- oil for pan frying (avocado, sunflower, etc.)
- sour cream, for serving
How to Make Zucchini Potato Fritters
- Grate the zucchini on the large holes of a box grater. Mix the zucchini with ¾ teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.
- In a large bowl, grate the potato and onion on the smaller holes of the box grater.
- Add the eggs, flour, remaining ¼ teaspoon, and ground black pepper. Mix to combine.
- Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine.
- Pan fry the fritters. Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.
- Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters.
- Serve warm. Sour cream goes wonderfully with the fritters:). You can also add fresh herbs such as green onions, dill, etc. to the batter. They give a great fresh flavor to the fritters.
Helpful Tips and Frequently Asked Questions
Omit the potato and make the zucchini fritters with green onions, eggs, flour, salt and pepper. The zucchini fritters on their own cook through faster.
Don't skip salting and squeezing out the excess liquid from the zucchini.
Zucchini is VERY watery, so if don't remove as much of the liquid as possible, the batter will also be very watery and this will make the fritters more mushy and less crisp. Also, if you are using bigger zucchini, scrape out all the seeds with a spoon before grating, as they also have a lot of extra moisture.
If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.
More Delicious Zucchini Recipes
- Zucchini Couscous
- Creamy Zucchini Soup
- Grilled Zucchini and Mushrooms
- Zucchini and Feta Turkey Burgers
Zucchini Potato Fritters
These Zucchini Potato Fritters are made from grated zucchini and potatoes, mixed into a batter, then pan fried until golden and crisp on the outside and tender on the inside. They are delicious served with some sour cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 25 fritters
- Category: Appetizer, Breakfast, Side Dish
Ingredients
- 1 - 1 ½ lbs zucchini (about 2 medium zucchini)
- 1 large potato (preferably yellow/gold potato)
- 1 small onion
- 2 eggs (beaten)
- ¼ cup all-purpose flour
- 1 teaspoon salt (½ teaspoon ground black pepper)
- ¼ - ⅓ cup oil (for pan frying (sunflower, grapeseed, avocado, olive oil, etc.)
Instructions
- Grate the zucchini on the large holes of a box grater. Mix the zucchini with ¾ teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.
- In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining ¼ teaspoon, and ground black pepper.
- Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine.
- Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.
- Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters.
- Serve warm, with sour cream on the side.
Notes
If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.
Just made them. Super easy to make and very delicious. Love this recipe)
That's wonderful! So glad you enjoyed this recipe.
These look delicious! Wondering if they could be made with an air fryer?
I wouldn't recommend it. The batter is very runny and I don't think will do well in the air fryer.
I made these last night. They were DELICIOUS!! I added some chopped jalapeno to the batter and served with plain yogurt that had a bit of tabasco stirred in. Yum!!
I'm so glad you enjoyed the fritters. Jalapeno sounds like a wonderful addition.
Can you use mash potatoes instead of shredded potatoes in this recipe.
I haven't tried it, Wendy, so I'm not sure how well they will hold together.
I made these and they were delish! Im always looking for new ways of using zucchinis as my garden yields too much for us. The only thing i added was chopped jalopeno pepper and green onions. PERFECT! Would you know if i can make a large batch and freeze them? Maybe take out a few at a time and bake them?
I'm so glad you enjoyed the zucchini fritters, Josephine. I haven't tried baking them. I prefer zucchini fritters to be crisp on the outside, so I like frying them myself. If you try it, I'd love to hear how they turn out.
This recipe was fantastic! I grew up on potato pancakes, which I have yet to make. My zucchini addiction steered me to your recipe and I am so glad it did! I added dried chilies, onion powder and chopped green onions. Served with sour cream and salsa alongside a Kale Caesar Salad. This meal will be in my new dinner rotation! Thanks so much! Next time I am going to add some corn!
I'm so glad you enjoyed this recipe, Jenna. Zucchini and potatoes are such a nice combination. I think serving it with a Caesar salad is a great idea. Thank you for taking the time to write.