Golden Crispy Zucchini and Potato Fritters
These delicious fritters combine zucchini and potatoes for a perfect crispy-on-the-outside, tender-on-the-inside treat. Great as an appetizer, side dish, or even a light main course!
Ingredients
- 2 medium zucchini (about 1 lb), grated
- 2 medium potatoes (about 1 lb), peeled and grated
- 1 small onion, finely grated
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/4 cup vegetable oil (for frying)
- Sour cream or yogurt (for serving, optional)
Instructions
- Prep the vegetables: Place grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible – this is key for crispy fritters.
- Mix ingredients: In a large bowl, combine the drained zucchini, potatoes, onion, eggs, flour, Parmesan, garlic, salt, pepper, and paprika (if using). Mix well until everything is evenly incorporated.
- Heat oil: In a large skillet, heat oil over medium heat until shimmering but not smoking.
- Form fritters: Scoop about 1/4 cup of the mixture per fritter, flatten slightly into patties about 1/2-inch thick.
- Fry: Cook in batches (don’t overcrowd the pan) for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Enjoy warm with sour cream, yogurt, or your favorite dipping sauce.
Tips
- For extra crispiness, you can add a tablespoon of cornstarch to the mixture
- These can be made ahead and reheated in a 375°F oven for 5-7 minutes to crisp back up
- Try adding fresh herbs like dill or parsley for extra flavor
- For a gluten-free version, substitute the flour with almond flour or gluten-free flour blend
Enjoy your golden, crispy fritters! They’re perfect for using up summer zucchini or just when you’re craving something deliciously fried yet veggie-packed.