Potato Zucchini Fritters make a perfect end-of-summer lunch. Crispy and delicious, they are extremely versatile too: serve as a side at a family BBQ, as a veggie platter with various dips at a party or top with a poached egg for a fancy brunch!
The Wonderful Zucchini
We've had the best harvest of courgettes (zucchini) this year from just a few plants in our raised beds! It's the end of October now, and to use our last courgettes, we chose to make one of our favourite lighter lunch meals! We present to you, the crispiest, most delectable zucchini fritters that only use six ingredients plus seasoning!
Don't have courgettes, but plenty of carrots? Try our easy carrot fritters instead! We also love our crispy sweet potato fritters!
And if you keep a sourdough starter, try our Sourdough Discard Courgette Fritters!
Method
The preparation starts with peeling potatoes, topping and tailing the courgettes and finely chopping the onion. Before grating the vegetables, I line a large mixing bowl with a clean kitchen towel. Grate courgettes and potatoes coarsely directly into the tea towel either by hand or using a grater attachment on your food processor.
Important Step: Squeezing the Moisture out
Now, squeezing the moisture out is the toughest part to the process. You really need to work your wrists and get as much liquid as possible to ensure crispy fritters. I work over the sink, twisting and squeezing the ball of vegetables for at least 3 minutes. IT's hard work, but it's worth it!
Tip the squeezed out vegetables into a mixing bowl and add flour, garlic powder and some seasoning. Finally crack in an egg and mix everything well.
I use 2-3 frying pans at the same time when I make this. I know, it increases the amount if washing up, but if I can fry all the fritters at the same time, at least they are all warm, when we eat. Heat glugs of flavourless oil in your wide based frying pans. Then, drop large tablespoons of the courgette mixture and spread each of them out into a thin layer. Fry them for about 3-4 minutes on each side on medium/high heat. It's important not to cook them slow: they will stew and never crisp up.
If your courgettes are oily after frying, place them on a kitchen roll, but only for a moment, or else they'll start getting soggy. Or you can simply dab them with a piece of kitchen roll.
What To Serve Potato Zucchini Fritters With?
We normally have these for a weekend lunch and serve them with a simple green salad and a dollop or sour cream or creme fraiche. However, this time we had to celebrate the end of the courgette season and created a board with our all-round Chipotle Yogurt Dip (click here for recipe), marinated beetroot and green salad.
Other Zucchini Recipes
If you have even more zucchini to use, why not try some of our other recipes:
- Zucchini Soup with Cheddar Crisps
- Sourdough Courgette Fritters (Made With Discard)
- Vegetable Lasagne with Zucchini
- Zucchini & Whipped Feta Tart on Puff Pastry Base
- Gluten-Free Zucchini Pancakes with Bacon and Eggs
Recipe Card
Crispy Potato Zucchini Fritters
Ingredients
- 350 g courgettes topped and tailed
- 400 g potatoes peeled
- ½ brown onion finely chopped
- 40 g plain flour
- 1 large egg
- ½ teaspoon garlic powder
- oil for frying
- salt & pepper
Instructions
- Line a large mixing bowl with a clean tea towel or muslin cloth. Grate potatoes and courgettes coarsely directly into the prepared mixing bowl. Add the chopped onions.
- Lift the tea towel with your vegetables out of the bowl and, holding it over the sink, squeeze out the moisture by twisting the tea towel. The more you squeeze out, the crispier your fritters will be.
- Tip the vegetables into a large bowl, crack an egg in, add the flour, garlic powder and some salt and pepper. Mix well.
- Heat a generous glug of oil into a large frying pan (or use more than one at the same time to speed up the process).
- Drop large tablespoons of the mixture into the pan and spread each out into a thinner layer. Fry for about 4 minutes on each side on medium heat until golden brown and crispy.
- Remove the fritters from the pan and place on a wire rack or a kitchen towel to get rid of access oil (but only for a minute, or they'll get soggy if kept on a kitchen towel for too long). Do not stack the fritters.
- Fry the next batch until you have no mixture left.
- Serve fritters with a dollop of sour cream and a side of green salad for a light lunch. Alternatively, arrange on the board with various dips (suggestions in the text above) and salsas for a great party platter!
Nutrition
Casey says
Omg these a delish and ADDICTING!!! We love them with ranch dressing!
Ieva says
That sounds delicious! Must try them with ranch dressing!
Janessa says
These fritters turned out nice and crispy and were a great way for me to use up my leftover zucchini!
Ieva says
Thanks for trying our recipe, Janessa! Glad you liked them 🙂
Gina says
I still have zucchini growing in my garden. Wonderful way to use them and a wonderful treat.
Ieva says
Thanks, Gina! 🙂
Mairead says
I love finding new zucchini recipes, and this one is a keeper. These fritters are crispy and delicious, and a recipe to make over and over again.
Ieva says
Thanks so much, Mairead! So lovely to hear you liked them 🙂
Janessa says
These fritters turned out nice and crispy and were the perfect way for me to use up my extra zucchini.
kushigalu says
Love the way you have presented zucchini fritters. So delicious. Thanks for sharing.