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).
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.
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.
The Directions
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 fried potatoes, you are my muse.
