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.

Enjoy!