Only 7 minutes of prep time, these delicious golden brown crispy healthy zucchini potato fritters are a great appetiser, snack, great side dish or a main meal if you are doing baby-led weaning. Serve them with a yogurt dip or tzatziki for ultimate deliciousness.
If you love this recipe you will also love our Zucchini Cake recipe.
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Why we love these easy potato fritters?
- 7 minutes to make the potato mixture
- perfect side dish or snack
- great recipe to get your kids to eat more vegetables
- a healthy zucchini fritter recipe
Ingredients
- Potatoes - you can use any potato you have available. The nutrition of the potato will vary depending on the variety. An average white potato has a good amount of vitamin C, pottasium, a bit of iron and a little bit of calcium.
- Zucchini - contain carotenoids such as beta-carotene, lutein and zeaxanthin that contribute to your health. They are also rich in Vitamin A, manganese and vitamin C. They are made up of quite a lot of water so it is very important that in this recipe we get rid of excess moisture so we can have a crispy zucchini (courgette fritter.
- Onions - necessary to bring out a sweet yet spicy flavor of these potato fritters. Onions are high in vitamin C and rich in B vitamins.
- Eggs - high in protein and needed to bind all the ingredients together
- Whole wheat flour - needed to make the mixture hard and absorb any liquid.
- Garlic powder - for taste. You can also use chopped garlic if you don't have garlic powder.
How to make potato fritters?
The most important point to making anything crispy is to remove excess moisture.
In this potato fritter recipe the zucchini have quite a lot of moisture so it is important to squeeze it out using a clean dish towel or cheese cloth. Once you have made sure the excess liquid is gone you will have crispy healthy zucchini fritters.
- In a large mixing bowl whisk the egg, garlic powder, salt and black pepper.
- Wash the zucchini, dry and and grate it. The grating can either be done with a box grater or I do it with the grater attachment in my food processor. Take a cheese cloth or a clean dish towel and place the grated zucchini in it. Wring and squeeze it until you get all the excess moisture out.
- Place the grated zucchini in the large bowl.
- Grate the potato the same way you did the zucchini and add the grated potato to the large bowl with the rest of the ingredients.
5. Add the flour and chopped onions to the bowl and mix until you have a moldable batter.
6. Heat avocado oil or olive oil over high heat in a frying pan.
7. Take a tablespoon of the fritter batter and make a potato pattie by making a ball and then pressing on both sides. Once the oil is hot turn to medium heat and place the fritters in the pan.
8. Fry each side for about 3-4 minutes until they turn golden brown and you have crispy potato fritters.
Substitutions for potato zucchini fritters
- flour - you can use any carbohydrate based flour here, including chickpea flour, all purpose flour, oat flour or any other you have on hand. We use whole wheat because it is widely available and has a better nutritional profile than regular flour. Don't use fat based flour such as almond flour as it doesn't work as well.
- onion - can use green onion/scallion/spring onion or red onion
Variations
- make them spicy by adding chilli flakes or chili powder
- add spices such as italian seasoning
- fresh herbs such as cilantro, fresh mint, thyme
- add cheese such as parmesan cheese or goats cheese
- add a cheesy vegetarian taste such as nutritional yeast
How to store potato zucchini fritters
- Fridge – place the potato pancakes in an airtight container for up to 3 days.
- Freezer – if you think you will be defrosting them individually then place them one on top of the other and then separate them with parchment paper followed by placing them in an airtight container. Once defrosted, use within 24 hours.
- Reheat in the oven at 180°C / 350°F for about 5-10 min.
- Reheat in toaster for 1 min on defrost setting
- Reheat in microwave for about 15 sec on defrost setting (depending on the microwave)
FAQ
We love serving cooked fritters with a dollop of sour cream and with tzatziki, your favorite dipping sauce, mozzarella cheese, cream cheese, shakshuka, shredded cabbage salad and tomatoes, smoked salmon or even chicken breast pieces. For our kids we usually serve the crispy potato fritters with a yogurt dip, some chopped up cucumber and pieces of chicken breast.
A baby-led weaning baby can eat these fritters as soon as they eat solid foods. You do need to make sure they don't have an egg allergy or are allergic to any of the ingredients in the potato pancakes beforehand. See here more information about eggs for babies. If you want to just serve zucchini to baby see here about zucchini for baby-led weaning.
Yes, just replace the zucchini with more potato.
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Best Easy Potato Fritters
EQUIPMENT
Ingredients
- 3 oz shredded potato
- 6 oz shredded zucchini
- 1 egg
- 2 tbsp wholegrain flour
- ½ medium white onion
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- In a large mixing bowl whisk the egg, garlic powder, salt and black pepper.
- Wash the zucchini, dry and and grate it. The grating can either be done with a box grater or I do it with the grater attachment in my food processor. Take a cheese cloth or a clean dish towel and place the grated zucchini in it. Wring and squeeze it until you get all the excess moisture out.
- Place the grated zucchini in the large bowl.
- Grate the potato the same way you did the zucchini and add the grated potato to the large bowl with the rest of the ingredients.
- Add flour and chopped onions to the bowl and mix until you have a moldable batter.
- Heat avocado oil or olive oil over high heat in a frying pan.
- Take a tablespoon of the fritter batter and make a potato pattie by making a ball and then pressing on both sides. Once the oil is hot turn to medium heat and place the fritters in the pan.
- Fry each side for about 3-4 minutes until they turn golden brown and you have crispy potato fritters.
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