For the most part, I’m not a super fan of dining alone. Although I find the concept of confidently ordering a solo steak and glass of wine at a fancy restaurant attractive in theory, in execution, I’d rather spend a quiet night at home on the couch with my pup (the glass of wine can stay) and these Cheesy Potato Fritters with Zucchini.

Cheesy Zucchini Potato Fritters. Picky eaters love these! Get kids to eat their veggies with this fast, easy recipe. Crispy on the outside, tender on the inside, with lots of cheese! Recipe at | @wellplated

I was inspired to make this recipe after trying them at a restaurant in downtown Portland, Oregon. I had an important deadline to meet, and the idea of staying alone in my hotel room felt utterly depressing, so I took my laptop as my date to a neighborhood diner recommended by the hotel concierge. The diner’s bar counter lined an open kitchen, and since that seemed somewhat social, I snagged a seat at the end of it. Apparently I have a need for human connection, even when eating alone with a computer.

I placed my order directly with the fry cook, who promptly ignored it. I don’t remember what I originally requested—probably something sensibly grilled with a side of vegetables—but he looked me dead in the eye and said with a gripping confidence I still remember to this day, “You don’t want that. You want the potato fritters.”

Guess what? He was right.

Not only did I gobble every last morsel of my potato fritters, I ordered a side of them to go. In another situation, the level to which I was freaking out over a potato fritter might have been embarrassing, but I didn’t need to be embarrassed. I was dining alone, remember? The situation had some real perks.

Since flying back to Portland to eat potato fritters isn’t feasible at the moment, I elected to do the next best thing: make them myself at home.

Potato Fritters with Zucchini and Cheese. Crispy, easy, and the BEST way to get picky eaters and kids to eat their veggies! Recipe at | @wellplated

About These Potato Fritters with Zucchini

Although the meals I enjoy in restaurants often inspire my cooking, when I’m in my own kitchen, I generally like keeping things healthy. I feel better when I do, and our diets improve overall.

Today’s recipe for Zucchini Potato Fritters 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 salty to be totally addicting. Unlike the diner potato fritters, they have extra servings of veggies and are cooked on the stovetop instead of in a deep fryer.

Although the potato flavor is primarily what you will taste when you take a bite of these crispy cakes, the most major ingredient is the zucchini. Its mild flavor is almost imperceptible, making this zucchini potato fritter recipe ideal for picky eaters.

It’s also a great way to use up extra zucchini you may have on hand (Roasted Zucchini and baked Zucchini Fries are also great options).

Cheese Zucchini Potato Fritters. Quick, easy, and delicious! Even picky eaters will love eating their veggies. Recipe at | @wellplated Zucchini Potato and Cheese Fritters. Simple and delicious! Recipe at | @wellplated

To keep the recipe prep quick and easy, I grated the zucchini and potato in my food processor, but a regular box- or plane-style grater works beautifully too.

Although my version of zucchini potato fritters is healthy overall, since part of a potato fritter’s appeal is its indulgence, I wanted to make the recipe a little extra decadent. A generous handful of sharp cheddar cheese did the trick. I love the way the cheese gets golden and crispy on the outside but stays nice and gooey on the inside.

As with many of my recipes, I picked up the ingredients for these zucchini potato fritters at Pick ‘n Save, the local Wisconsin grocery store right down my street. Pick ‘n Save is a major buyer of Wisconsin produce, and I love knowing that I’m supporting my state when I shop.

Cheesy Zucchini Potato Fritters. The BEST, easiest way to eat your veggies! Crispy on the outside, tender on the inside, and even kids love them. Recipe at | @wellplated

If the concept of eating your veggies in crispy, cheesy fritter form isn’t enough to entice you to try this zucchini potato fritter recipe, I have one more: St. Patrick’s Day! Potatoes are a staple of Irish cuisine, and the green color from the zucchini is oh-so-festive. Serve them for breakfast with a big dollop of Greek yogurt or applesauce, turn them into a vegetarian dinner by adding a fried egg, or enjoy them as a simple side. These zucchini potato fritters also reheat well, so you can make a big batch at the beginning of the week, then gently recrisp them on the stove just before serving.

How to Store and Reheat These Fritters

  • To Store. Store leftovers in the refrigerator for up to three days.
  • To Reheat. Reheat gently on the stovetop with a bit of olive oil to prevent sticking.

Zucchini Potato and Cheese Fritters. Kids love these! Simple, quick, and delicious. Recipe at | @wellplated

Recommended Tools to Make This Recipe

Cheesy Zucchini Potato Fritters. Picky eaters love these! Get kids to eat their veggies with this fast, easy recipe. Crispy on the outside, tender on the inside, with lots of cheese! Recipe at | @wellplated

Cheesy Potato Fritters with Zucchini

4.8 from 10 votes
An easy recipe for zucchini potato fritters with cheese. Perfectly crispy and a great way to get even picky eaters to eat their veggies!

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.


  • 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.
  • 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.
  • Store leftovers in the refrigerator for up to three days. Reheat gently on the stovetop with a bit of olive oil to prevent sticking.


Serving: 1(of 14), without toppingsCalories: 94kcalCarbohydrates: 11gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 44mgSodium: 278mgFiber: 1g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


I am sharing this post in partnership with Pick ‘n Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue sharing quality content with you! For more recipe inspiration, you can follow Pick ‘n Save on Facebook, Pinterest, and Twitter too.

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Hi Erin- I love your story about discovering these in Portland. I always look for a spot at the counter or bar when I am dining out alone, like you said..makes you feel a bit more social. :) Plus, you can’t beat recommendations from the staff.

    I am a day behind on my meal planning and prep this week, so these are on the menu for Friday night. Already looking forward to the cheesy goodness. :) Thanks!

    1. Hi Cat, believe it or not, because the potatoes are grated, it is enough time to cook them all the way through! I just tested the recipe one more time last night, and we were really happy with the results, but if you’d like to cook yours longer to taste, you are more than welcome to do so!

  2. Haha I love that story!! That’s happened to me before too, and the server was right about ordering the pasta instead of salmon. ;) I’m a HUGE fan of these and I definitely need to make them! :)

  3. These sound absolutely wonderful – they’re a good way to make zucchini edible other than just spiralizing them.

  4. Fantastic. Love the idea of adding zucchini as it lightens it up a bit. Only using potato can get really filling very easily.5 stars

  5. Hi Erin,
    Love your blog!  Would you be willing to let me know what restaurant in Portland you first had these.  I live in OR and would love to go there.

    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.

  6. Zucchini is definitely an underrated ingredient! There are so many great applications, thanks for this recipe!

  7. I could eat these for every meal, in fact, they’d make the best brinner with some fried eggs!

  8. 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

  9. 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!

  10. 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?

  11. 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

  12. Hi Erin, Just found your great potato-fritter recipe and intend to try it tonight.
    Just a heads-up, the gluten-free recommendation is a bit confusing as both wheat flour and oat flour contain gluten. A trap for the unwary. Regards Rob (Australian coeliac)

    1. Hi Rob! I know that some with celiac are sensitive to the protein in oats as well, but since oats do not contain gluten (and I buy Bob’s Red Mill brand, which is certified gluten free), many can enjoy it as a gluten-free alternative. I have not experimented myself, but you could try this recipe with your favorite 1:1 gluten-free flour blend instead!


    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!

  14. 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

  15. 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