Zucchini Potato Fritters

Name: Zucchini Potato Fritters
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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.)

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 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.
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

Zucchini fritters without the potato:

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.

How to make zucchini fritters more crisp?
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.

How can I keep the fritters warm while pan frying?

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.