These Zucchini, Potato & Mushroom Egg Fritters combine three vegetables—potato, zucchini, and mushroom—with eggs and flour to create fluffy, golden fritters. Paired with a creamy sour cream–mustard–dill sauce and garnished with fresh cucumber, they make a satisfying snack, brunch, or light dinner. Crisp on the outside, tender inside, and filled with comforting savory flavors—this dish is both simple and impressive!
Cooking Time
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Prep Time: 20 minutes (including draining)
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Cook Time: 15 minutes
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Total Time: 35 minutes
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Servings: About 6–8 fritters
Ingredients
For the Fritters:
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Potatoes, grated, with excess liquid removed
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1 egg + 1 egg (one for potatoes, one for zucchini batch)
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Salt & pepper, to taste
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Flour (approx. 2 Tbsp per batch)
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Zucchini, grated and drained
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Finely chopped parsley
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Onion, diced
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Mushrooms, sliced
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Tomatoes, diced
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Ham, diced (optional)
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Vegetable oil, for frying
For the Creamy Mustard-Dill Sauce:
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Sour cream
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Grain mustard with seeds
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Fresh or dried dill
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Optional: sliced cucumber garnish
Step-by-Step Cooking Directions
1. Prepare & Drain Veggies
Grate potatoes and zucchini separately. Sprinkle lightly with salt and let sit for 5–10 minutes. Squeeze out the excess moisture thoroughly using a clean towel.
2. Make Potato Fritter Batter
In a bowl, mix grated potatoes with one egg, salt, pepper, and enough flour to bind (about 2 Tbsp). Stir in chopped parsley. Heat oil in a skillet and drop spoonfuls of mixture—flatten into patties. Cook over medium-low heat for about 5 minutes per side or until golden. Remove to a paper towel–lined tray.
3. Make Zucchini Fritter Batter (Repeat Steps)
Combine drained zucchini with the second egg, salt, pepper, and flour to form a cohesive batter. Cook similarly—6–8 minutes total—until lightly crispy. Set aside.
4. Sauté Veggie-Ham Mash
In the same skillet, warm a little oil and sauté diced onions until soft (~3 minutes). Add mushrooms and cook for 3–4 minutes. Stir in diced tomato and ham (if using), season with salt and pepper, and cook another 2 minutes.
5. Prepare the Sauce
While fritters cook, whisk together sour cream, grain mustard, and chopped dill. Season to taste. Optional: refrigerate briefly for flavors to meld and chill while you fry.
6. Assemble & Serve
Plate warm potato and zucchini fritters. Top each with a spoonful of the sautéed veggie-ham mix, drizzle with creamy mustard-dill sauce, and garnish with fresh cucumber slices and extra dill if desired.
Nutritional Information (Approx per fritter + topping)
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Calories: 110 kcal
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Protein: 4 g
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Fat: 6 g
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Carbohydrates: 10 g
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Fiber: 1 g
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Sodium: 200 mg
The Origins and Popularity of the Recipe
Vegetable fritters are a beloved part of Mediterranean and Eastern European cuisine—known as latkes, panikes, or kotletts—making the most of seasonal produce with simple pantry staples. Adding mushrooms and ham gives this recipe increased depth and stands out on cooking platforms as a hearty, family-friendly dish.
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Reasons Why You’ll Love This Recipe
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Vegetable-packed & versatile: uses zucchini, potatoes, mushrooms, onion, and optional ham
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Crisp edges, tender insides: every bite is texturally satisfying
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Flavorful sauce: tangy and fresh mustard-dill cream takes it to the next level
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Kid-tested: cheese-like veggie pancakes that get gobbled up fast
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Flexible & forgiving: adjust ingredients based on fridge odds and ends
Health Benefits
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Zucchini & potato: sources of fiber, potassium, and vitamins A and C
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Mushrooms & onion: add antioxidants and savory depth
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Eggs & ham: provide complete protein
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Sour cream & mustard: deliver beneficial fats and probiotics (if cultured)
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Herbs & cucumber: bring freshness and micronutrients
Serving Suggestions
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Serve warm as appetizer rounds or alongside a leafy green salad
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Use as a quick lunch with cold cuts or grilled fish
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Offer on a snack board with pickles and croutons
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Pair with light beverages—sparkling water with lemon, iced tea, or crisp white wine
Common Mistakes to Avoid
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Skipping the drain: soggy batter will not crisp properly
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Too much or little flour: aim for a cohesive yet soft mixture
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Overcrowding pan: leaves pancakes under-cooked and oily
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Right cooking temperature: medium-low avoids burning outsides
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Sauce too early: cold sauce is best—makes finishing fresh and visually appealing
Pairing Recommendations
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Drinks: Light white wines (Pinot Grigio), lager, or iced melon tea
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Sides: Pickled gherkins, fresh cucumber-mint salad, or radish plate
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Desserts: Fruit compote, lemon sorbet, or yogurt cups with fresh berries
Cooking Tips
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Uniform grating ensures even cooking
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Use a non-stick pan with a light oil layer for best crispiness
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Press each fritter gently when flipping to ensure flat even cooking
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Coarse seasoned flour or breadcrumbs work too
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Keep assembled fritters warm in a low oven while serving
Similar Recipes to Try
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Sweet Potato & Zucchini Latkes
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Carrot & Corn Cabbage-Free Veggie Pancakes
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Classic Potato-Pancakes (Latkes)
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Greek Courgette-Mushroom Patties (Mücver)
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Savory Mini Veggie Quiches
Variations to Try
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Vegetarian: omit ham and add cheese or sautéed spinach
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Gluten-Free: replace flour with chickpea or rice flour
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Spicy: fold in chili flakes or replace mustard with hot English mustard
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Herby freshness: stir basil, cilantro, or mint into sauce
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Cheesy twist: add feta or Parmesan to the fritter base
Ingredient Spotlight: Mushrooms
Mushrooms add umami and meaty texture to these fritters, making them heartier and more savory. They’re full of selenium and antioxidants—plus, they bring a subtle earthiness that contrasts beautifully with the freshness of potatoes and zucchini.
Conclusion
These Zucchini, Potato & Mushroom Egg Fritters are a flavorful and satisfying way to enjoy seasonal produce. Crisp on the outside with savory finishes—onion, tomato, mushroom—and completed by a creamy mustard-dill sauce and crisp cucumber garnish, they’re perfect for a quick, nourishing meal or snack. Easy enough for busy days, versatile enough for group meals—this recipe is a keeper.
10 Comprehensive Frequently Asked Questions
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Can I bake instead of fry?
Yes—place on parchment-lined baking tray at 200 °C for 15–20 minutes, flipping once halfway. -
Is this gluten-free?
Replace flour with rice or chickpea flour. Ensure no cross-contaminants if needed. -
Can I prepare ahead?
Yes—assemble fritters and store in fridge; cook just before serving. Sauce can be made a day ahead. -
How do I prevent them from falling apart?
Ensure excess moisture is fully removed and the batter binds nicely with flour and egg. -
Can I use other vegetables?
Sure! Add corn, spinach, broccoli, or grated carrot. -
What kind of mushrooms work best?
Button or cremini mushrooms are ideal; fine-dice so they cook quickly. -
How to reheat leftovers?
Warm in a skillet or oven at 180 °C for best crispness. -
Can kids help make them?
Absolutely! Let them mix, form patties, or chop soft vegetables under supervision. -
How do I keep sauce from separating?
Use full-fat sour cream, whisk thoroughly, and refrigerate for flavors to meld. -
Can I freeze fritters?
Yes—flash‑freeze individually on a tray, then store in freezer bags. Reheat directly from frozen for 10 minutes in the oven.