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.

Cheesy Zucchini Potato Fritters stacked on a white plate and topped with chives and Greek yogurt

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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 (like these Potato Pancakes).
  • 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).

Potato Fritters with Zucchini and Cheese arranged on a plate with fresh chives and a creamy sauce

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).

The Ingredients

  • 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.

All Zucchini Fritter

If you want a crispy fritter with just zucchini instead and not potatoes, try my Zucchini Fritters!

  • 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.
A tall stack of Potato Fritters with zucchini and cheddar cheese on a plate

The Directions

  1. Remove as much excess moisture from the shredded zucchini, potatoes, and onion as possible.
  2. Combine the remaining ingredients together with the shredded vegetables.
  3. Scoop the fritter batter into a frying pan over medium heat, flattening into disks with the bottom of a glass.
  4. Cook until golden on both sides, flipping once.
  5. Remove the fritters and repeat with the remaining batter.
  6. Serve warm, topped with Greek yogurt and fresh chives. ENJOY!
A glass bowl of grated onion, zucchini, and potatoes for fritters

Storage Tips

  • 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.

Recommended Tools

  • 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 potato fritters with grated zucchini on a plate with Greek yogurt and chives

Crispy fried potatoes, you are my muse.

Frequently Asked Questions

Can Potato Fritters be Baked?

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.

Can I Make Potato Fritters Gluten Free?

Sure! Swap the wheat flour and breadcrumbs for a 1-to-1 gluten free flour alternative and your favorite gluten free breadcrumbs.

Can I Make Potato Fritters with Frozen Shredded Hashbrowns?

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

4.78 from 9 votes
An easy recipe for potato fritters with zucchini and cheddar cheese. They're perfectly crispy, perfectly cheesy, and ultra-delicious.

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 14 small pancakes


  • 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.


Serving: 1(of 14), without toppingsCalories: 97kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 39mgPotassium: 304mgFiber: 2gSugar: 2gVitamin A: 194IUVitamin C: 17mgCalcium: 50mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Dawn, you could experiment with frozen potatoes (completely thawed, then put on the towel with the zucchini and onion for removing moisture), but I worry that they would still turn out mushy. I would recommend sticking with the recipe as written to make sure the fritters are as crisp as possible.

  1. Love this recipe. We made 2 batches and have some vacuum-sealed in the freezer. Taste-tested the first one and decided to add some seasoned salt and fresh parsley to some of them. Can’t wait to try other variations – thanks for the inspiration!

    1. I’m so happy to hear you loved this recipe too, Michelle! If you do make other variations, I’d love to hear how they turn out!

    1. Hm, I’d just turn up the heat a little more next time—it’s a fine balance between cooking them all the way through and getting the outsides crispy. If you reheat them in a bit of oil on the stove, they should recrisp nicely!

    1. Hi Carol! I actually wouldn’t recommend this, as I think the batter would get pretty watery and discolor. I’d suggest making them all the way through, then rewarming just before serving. I hope you enjoy the recipe!

    2. Hi Carol, I’ve just posted my review which addresses your question. I’ve found you can keep the batter in the fridge for 1-3 days and they fry up just fine! Just stir the batter well before frying to re-incorporate the egg. Yum!5 stars

  2. I made these tonight for my husband and I, we are trying to eat more vegetables and less meat. They were super easy to make and very good, nice and light. I will add more seasoning next time for extra flavor.  I used seasoned Italian breadcrumbs as that is what I had available; the fritters tasted a little too much of the breadcrumbs for my taste, but that may be due to my measurements –  I made 3/4 of a recipe. I loved that they didn’t fall apart during cooking, most of my attempts at fritters end badly for that reason. I plated the fritters on a bed of spinach sautéed in olive oil and garlic and added a fried egg on top, with some hot sauce. Great easy, light, vegetable-filled dinner! Thank you!4 stars

    1. Jenny, your dinner sounds delicious! Thanks so much for giving the recipe a try and taking the time to leave this great feedback!

    1. Hi Gaby! I’ve never tried, but I do fear they would dry out and you’d be missing the crust. I promise the stovetop is worth it!

  3. Green potato pancakes for St. Patty’s Day! Good idea, but where will you get fresh, zucchini in March??? Are you suggesting using frozen from the previous season?

  4. That was fan, friggin, tactic! Throw a W on the scoreboard because this game is over. Two words: Flavor. Country. We just made these. And me and my wife loved them. and shes a quinessentail coinessauer of all things culinary. So I’m writing this while we gulp down 2 more fritters. We’re indian, so we threw some coriander chutney on these bad boys and promptly devoured them with gusto. A+. A++. A+++. If you had a news magazine, you could sign us up. Well done Erin. Well done.4 stars


    packed with so much flavor and stayed super fluffy! this recipe is for keeps!5 stars

    1. I’m so pleased that you enjoyed the recipe, Alice! Thank you for sharing this kind review!

  6. Hi Erin, I’ve made these several times now and I (and everyone else) absolutely LOVE them. For game day I use a teaspoon measure to make the perfect bite-sized treats. I’ve used bigger ones for dinner platters and even had a leftover one with a poached egg on top! Delicious! I’m highly gluten-sensitive, and so sub GF bread crumbs and Caputo GF flour (which is my go-to). Of note, I wouldn’t suggest using oat flour as I think it would make them heavy. There are a number of good 1 for 1 all-purpose GF flours available on the market now. Also, I noted someone asked about making the batter ahead; I’ve kept left-over batter in the fridge (most recently up to 3 days) and made fresh fritters with it and they come out perfectly! Just give the batter a good stir to re-incorporate the egg and you’re good to go (I wouldn’t recommend longer than three days though because of the egg). Thank you for a fabulous recipe!5 stars

  7. I didn’t use zucchini and substituted frozen store shredded hash browns. Other than that followed the recipe. I made mine a little thicker because we like them that way and oh my!! These are so delicious. It’s my new favorite way to have hash browns. Thank you!5 stars

  8. Zucchini potato fritters are my new go to! Although I had to improvise a little because I’m Diabetic. I only used a small potato and substituted mushrooms and grated carrots. Absolutely delicious with Greek Yogurt with dill weed. I will make this dish often. Keep the great recipes coming.
    Doris5 stars