Crispy on the outside, tender and creamy on the inside, these easy Potato Fritters with zucchini and cheddar cheese are the perfect comfort food addition to any meal!
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5 Star Review
“I’ve made these several times now and I (and everyone else) absolutely LOVE them.”
— Kelly —
Why You’ll Love This Homemade Potato Fritters Recipe
- Perfect Texture. Only crispy potatoes and zucchini will do! These potato fritters are delightfully crispy on the outside and tender on the inside.
- Healthy. Unlike restaurant 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).
- Versatile. These potato fritters are a delicious addition to a meal any time of day! Serve them as a side dish with dinner (maybe instead of fries for Fish and Chips?), beneath a poached egg for breakfast (like these Leftover Stuffing Cakes), or as a cozy snack.
How to Make Potato Fritters
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, a 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. For gluten-free potato fritters, swap the wheat flour and breadcrumbs for a 1-to-1 gluten-free flour alternative and your favorite gluten-free breadcrumbs.
- 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 (or sour cream) and chives sprinkled on top. Applesauce is another favorite topping in our house.
The Directions
- Prep the Veggies. Remove as much liquid as possible. That’s how you get the fritters crispy!
- Mix the Batter. Make sure it’s completely combined.
- Add Batter to the Skillet. Flatten the fritters in the pan. (Grab a nonstick pan to ensure you end up with crispy, beautiful fritters!)
- Cook. Flip once halfway through. Make sure you allow your fritters enough time crisp up and turn golden brown on each side. If you flip them too early, they’re more likely to stick too.
- Serve. Add desired toppings and ENJOY!
Recipe Variations
- No Zucchini Potato Fritters. Omit the zucchini and make this recipe with just potatoes.
- Zucchini Fritters. For those who want a crispy fritter made with zucchini only.
- Potato Fritters with Herbs. Add chopped fresh herbs to this recipe (like parsley, basil, dill, or any other herb you enjoy).
- Spicy Potato Fritters. Add some heat with spices like red pepper flakes or cayenne pepper. Just a pinch of either one will add spice.
- Sweet Potato Fritters. I haven’t tried making this recipe with sweet potatoes, but my Sweet Potato Hash Browns recipe is very similar and incredibly delicious!
Leftover Ideas
Serve leftover fritters for breakfast with Egg Muffins and Air Fryer Bacon as an alternative to hash browns.
What to Serve with Potato Fritters
- Chicken. Whether you serve these crispy potato fritters with a Chicken Tenders Recipe or Air Fryer Chicken Thighs, the pairing will be delicious!
- Salad. Both Spinach Strawberry Salad with Balsamic Poppy Seed Dressing and Greek Salad would be tasty options.
- Seafood. Try Air Fryer Shrimp or Grilled Salmon.
- Sandwich. Pair these fritters with a Spicy Chicken Sandwich, Turkey Burgers, or a Vegan Burger.
- Applesauce. A classic pairing that will always hit the spot! You can use the applesauce almost like a dipping sauce. Try my Instant Pot Applesauce or Crockpot Applesauce.
Potato Fritters
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 14 small pancakes
An easy recipe for potato fritters with zucchini and cheddar cheese. They're perfectly crispy, perfectly cheesy, and ultra-delicious.
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Ingredients
- 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
- ½ medium medium yellow onion shredded
- 3 large eggs lightly beaten
- ½ cup seasoned whole wheat breadcrumbs
- ⅓ cup white whole wheat flour or substitute all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional to season
- ½ teaspoon ground black pepper
- 1 teaspoon baking soda
- ½ cup freshly grated sharp cheddar cheese
- 1-2 tablespoons extra-virgin olive oil for frying
- Plain nonfat Greek Yogurt for serving
- Chopped fresh chives for serving
Instructions
- If you'd like to keep the fritters warm between batches, preheat your oven to 200°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.
Notes
- 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.
Nutrition
Serving: 1(of 14), without toppingsCalories: 95kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 44mgSodium: 311mgPotassium: 242mgFiber: 2gSugar: 1gVitamin A: 153IUVitamin C: 12mgCalcium: 46mgIron: 1mg
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.