Crispy on the outside, tender and creamy on the inside. These Potato Fritters with zucchini and cheddar cheese are the perfect comforting side dish for a quiet dinner at home.
Inspired by a platter of crispy, fried potato fritters I devoured at a local diner while visiting Portland, Oregon several years ago.
While I like to treat myself once in a while when dining out, at home I like to try and keep things on the healthy side.
This potato fritter recipe with zucchini is no exception:
- Like the diner potato fritters, they are delightfully crispy on the outside, tender on the inside, and just the right amount of salt to make it hard to eat just one.
- Unlike the diner potato fritters, these are cooked on the stovetop instead of in a deep fryer.
- And they have an extra heaping serving of nutritious zucchini hidden inside (like these Zucchini Enchiladas).
Served as a side dish with dinner, beneath a poached egg for breakfast (like these Leftover Stuffing Cakes), or as a cozy snack, these zucchini and potato fritters are a great way to use up extra zucchini you may have on hand (Roasted Zucchini and baked Zucchini Fries are also great options).
5 Star Review
“I’ve made these several times now and I (and everyone else) absolutely LOVE them.”— Kelly —
How to Make Potato Fritters with Zucchini
With just a few simple ingredients and a large skillet, you can have a batch of salty and crispy potatoes on your table (and in your belly) in under 45 minutes (I suggest serving them with this easy Fish and Chips).
- Potatoes. Soft, tender Yukon golds are the BEST potatoes for fritters (and Potato Cheese Soup). They crisp up nicely when pan-fried but also become ultra-tender and creamy on the inside.
- Zucchini. Truth time, the major ingredient in these potato fritters is actually zucchini. However, its mild flavor is almost imperceptible, making this zucchini potato fritter recipe (and these Zucchini Carrot Muffins) ideal for picky eaters.
- Cheddar Cheese. A generous handful of sharp cheddar cheese adds a little extra indulgence to these “healthy” zucchini and potato fritters. I love the way the cheese gets golden and crispy on the outside but stays nice and gooey on the inside.
- Eggs. Help bind the fritters together so they hold their shape.
- Flour + Breadcrumbs. Two additional ingredients that give the fritters structure and body.
- Onion + Garlic Powder. For added moisture, some mild zip, and sweetness.
- Toppings. I like to serve these fritters with a big dollop of Greek yogurt and chives sprinkled on top. Applesauce is another favorite topping in our house.
- Remove as much excess moisture from the shredded zucchini, potatoes, and onion as possible.
- Combine the remaining ingredients together with the shredded vegetables.
- Scoop the fritter batter into a frying pan over medium heat, flattening into disks with the bottom of a glass.
- Cook until golden on both sides, flipping once.
- Remove the fritters and repeat with the remaining batter.
- Serve warm, topped with Greek yogurt and fresh chives. ENJOY!
- To Store. Keep leftovers in the refrigerator for up to three days.
- To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking.
- To Freeze. Store cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
- Nonstick Pan. Seriously, you won’t want to make these without one.
- Fish Spatula. Perfect for so much more than fish!
- Food Processor. Makes grating the zucchini and potatoes a breeze if yours has a grater attachment.
Crispy fried potatoes, you are my muse.
Frequently Asked Questions
I have not tried baking these before so it would be an experiment. I would guess that they would not have quite the same flavor or crispy texture however so I would recommend frying on the stovetop, if possible.
Sure! Swap the wheat flour and breadcrumbs for a 1-to-1 gluten free flour alternative and your favorite gluten free breadcrumbs.
I have not used frozen shredded hashbrowns before for this recipe however many readers have reported making this swap with success. Just make sure to thaw the potatoes first and remove as much excess water as possible before measuring and mixing into the other ingredients.
Potato Fritters with Zucchini
- 3 cups shredded zucchini about 13 ounces or 2 medium
- 2 cups shredded Yukon gold potatoes about 12 ounces or 2 small/medium, scrubbed and peeled
- 1/2 medium yellow onion shredded
- 3 large eggs lightly beaten
- 1/2 cup seasoned whole wheat breadcrumbs
- 1/3 cup white whole wheat flour or substitute all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional to season
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking soda
- 1/2 cup freshly grated sharp cheddar cheese
- 1-2 tablespoons olive oil for frying
- Plain nonfat Greek Yogurt for serving
- Chopped fresh chives for serving
- If you’d like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
- Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.
- Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.
- Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.
- TIP: Be sure to measure the shredded zucchini and potatoes. If you use a different amount than called for in the recipe, the fritters may not hold together.
- GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free bread crumbs, plus a pinch of extra salt and pepper for the seasoned breadcrumbs.
- TO STORE: Keep leftovers in the refrigerator for up to three days.
- TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking.
- TO FREEZE: Store cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
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