Potato Zucchini Fritters
User Reviews
4.6
Potato Zucchini Fritters
Description
Potato Zucchini Fritters use grated zucchini and potatoes mixed with shredded mozzarella, breadcrumbs, flour, eggs, dill, salt, pepper, and hot sauce. After squeezing out excess moisture from the zucchini, the ingredients are combined to create a cohesive batter. The fritters are shaped by spoonfuls or by hand, then fried in vegetable oil until golden brown and crisp on both sides.
The frying process results in fritters with a crunchy crust and a creamy, cheesy inside, complemented by the mild heat from the added hot sauce and the fresh flavor of dill. The mixture’s moisture balance is crucial to achieve the right texture.
They can be served as a snack, side dish, or appetizer. For a baked variation, place shaped fritters on a parchment-lined baking sheet and bake at 400°F, flipping halfway through, until crisp and browned.
This recipe yields around 20 to 25 fritters, suitable for larger gatherings or multiple servings.
Ingredients
- 2 large zucchini grated
- 4 large potato grated
- ½ cup breadcrumbs
- ¾ cup all-purpose flour
- 2 tablespoon hot sauce such as Frank's hot sauce or Sriracha sauce
- 2 egg
- 2 cups mozzarella cheese shredded
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon dill fresh or dried
- vegetable oil for frying
Instructions
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
- Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
- Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
- Serve warm with ranch dressing or salsa.
Notes
- Adding salt to the grated zucchini before draining helps extract excess moisture for better frying texture.
- If the mixture feels too wet, incorporate additional flour gradually to firm it up.
- To bake instead of fry, arrange fritters on parchment paper at 400°F and bake about 20 minutes, flipping once for even crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 105kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 132mg | 6% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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