Zucchini and Potato Fritters

Zucchini and Potato Fritters are made from grated zucchini and potatoes, mixed in a batter, then pan fried golden and crisp on the outside and tender on the inside. 

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 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:

1 – 1 1/2 lbs zucchini (about 2 medium zucchini)

1 large potato (preferably yellow/gold potato)

1 small onion

2 eggs, beaten

1/4 cup all-purpose flour

1 teaspoon salt, 1/2 teaspoon ground black pepper

1/4 – 1/3 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 3/4 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 1/4 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.

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.

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. 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Zucchini and Potato Fritters

  • Author: Olga's Flavor Factory
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 25 fritters 1x
  • Category: Appetizer, Breakfast, Side Dish

Description

Zucchini and Potato Fritters are made from grated zucchini and potatoes, mixed in a batter, then pan fried golden and crisp on the outside and tender on the inside.


Scale

Ingredients

  • 11 1/2 lbs zucchini (about 2 medium zucchini)
  • 1 large potato (preferably yellow/gold potato)
  • 1 small onion
  • 2 eggs (beaten)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt (1/2 teaspoon ground black pepper)
  • 1/41/3 cup oil (for pan frying (sunflower, grapeseed, avocado, olive oil, etc.))

Instructions

  1. Grate the zucchini on the large holes of a box grater. Mix the zucchini with 3/4 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.
  2. In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining 1/4 teaspoon, and ground black pepper.
  3. 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.
  4. 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.
  5. Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters. 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.

 

23 Comments

  • Anna

    Hi Olga! Long time follower and admirerer. 🙂 I noticed you use non-stick pans. I used to buy those as well until I started coming across a lot of information that explains how harmful they can be.
    https://draxe.com/best-nontoxic-cookware/
    Just thought I’d share in case you were interested to learn more about it. I apologize if I offended you. I truly am thankful to have learned myself so I care to inform others. Have a blessed day!

    • olgak7

      Thanks for sharing, Anna. I do use nonstick skillets, but at least 90% of the time I use stainless steel or cast iron cooking surfaces. However, some things just will NOT turn out as well unless you use some sort of nonstick skillet, for example, eggs, crepes or delicate fish (which is why I usually cook fish in the oven most of the time.) I make sure to take cook care of nonstick skillets, replacing them often, washing them carefully and not heating them up to high temperatures at which they are toxic. Here’s a post I wrote on this subject.
      What sort of skillets do you use for eggs and crepes? I’m always on the hunt for healthier cooking options.

  • Barbara Powell

    I would like to try this recipe for Potato and Zucchini fritters but I need to know the nutrition value especially the calories, carbs and fiber.

    • olgak7

      Hi Barbara,
      I don’t currently offer Nutritional Information for my recipes. There are many tools online that you can use, just paste in the ingredients. Hope that helps.

  • Rosa

    I always enjoy receiving new recipes from you. They are always recipes that i like to make and others enjoy them too! Thanks for sharing.

  • Margarita Fabyanchuk

    Thank you for sharing. My mom has almost the same recipe; instead of a potato she puts cheese. But I loved this one also.

  • Ilona

    Yummmm! They turned out so good! I did use my regular food processor for both zucchini and potato and onion. Was too lazy to grind in. Still very very good!!

    I only wonder is that OK to keep the mix in the refrigerator until I’m ready to cook it? Or is it better to cook and then reheat them?

    • olgak7

      I’m so glad that you enjoyed the fritters, Ilona.
      I wouldn’t recommend keeping the batter in the refrigerator. They will get too watery and the potatoes will turn brown. You can cook them and reheat them in a skillet later.

  • Tzivia

    Wow olechka these look seriously awesomely so very colorful and really delish tho am wondering if I can use an Idaho potato because I don’t know if I have a gold or yellow potato on hand would it work or would the texture be different thanx so much for sharing and updating your blog and recipes sweetheart keep them coming btw both of your boys are so grown up and still oh so cute g-d bless them

  • Sarah

    Hello,

    I had some trouble making my fritters, the zucchini didn’t drain as much water as your picture, ok it’s fine.

    But are we suppose to drain the water from the onion and potato I found there was a lot so I drained it.

    My finally batter didn’t look like yours , mine was a lot more runny and when I was scouting the mixture to fry it I had to drain some of the liquid before frying each spoon.

    I don’t know how the batter is suppose to be inside but mine seemed really undercooked even though the outsides looked near burnt. I left the temperature at medium .

    Any tips ?

    • olgak7

      Hi Sarah,
      I’m sorry you had some trouble with your fritters.
      Draining as much liquid as you can from the zucchini is a really important step, so if you say that you didn’t have as much liquid as I shared in the photo, that is probably the biggest problem. I find that if I salt the zucchini and let it stand and drain while I prep all the ingredients, it really helps to draw out more moisture than if I do it right away. I also squeeze REALLY hard when draining the zucchini, and do it several times. Which is why I shared the step by step photo, to give an idea of how much liquid you should get rid of.
      What type of potatoes did you use? I also find that gold/yellow potatoes are best to use for these fritters. Other potatoes tend to be much more watery, which would cause the fritters to be too wet and fall apart. If you get rid of as much moisture as possible before you add the rest of the ingredients for the fritters and make the batter, that usually helps.
      It also helps to make the fritters on the smaller and thinner side. The fatter they are, the longer it will take for them to cook through in the middle and that causes them to become mushy and undercooked. If you keep them as thin as possible, that works much better.
      I hope that helps.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.