These Crispy Zucchini and Potato Fritters are golden on the outside, tender on the inside, and packed with simple, fresh ingredients. Whether served as a snack, side dish, or light vegetarian main, they’re a flavorful way to use up extra zucchini and potato. Best of all, they’re naturally gluten-free thanks to rice flour, making them accessible and healthy. With just a handful of pantry staples, you’ll have a plate of hot, crispy fritters ready in no time.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10–12 fritters
Cuisine: Mediterranean-Inspired Vegetarian
Ingredients
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2 medium zucchinis, grated
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1 medium potato, grated
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1 egg
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2 spring onions, finely chopped
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1 tablespoon rice flour (plus more if needed)
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Olive oil, for frying
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Salt, to taste
Optional Add-ins:
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Black pepper or chili flakes, to taste
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Fresh dill or parsley, finely chopped
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Grated cheese (cheddar, feta, or parmesan)
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Garlic powder, ½ teaspoon
Step-by-Step Cooking Directions
Prepare the Zucchini
Grate the zucchinis using a box grater or food processor with a coarse setting. Transfer the grated zucchini to a large bowl. Sprinkle with a pinch of salt and gently toss to combine. Let it sit for about 10 minutes—this resting time helps draw out excess moisture.
Once rested, squeeze out the moisture from the zucchini using clean hands, a cheesecloth, or a fine mesh strainer. Removing the water is essential to achieve crispy fritters instead of soggy ones.
Prepare the Potato
Grate the potato using the same grater. Place the grated potato in a clean kitchen towel or paper towel and wring out any liquid. Potatoes release a lot of water, so squeeze thoroughly to avoid excess moisture in your batter. Add the grated and drained potato to the bowl with the zucchini.
Combine Ingredients
Add the chopped spring onions to the zucchini and potato mixture.
Crack the egg into the bowl and stir to combine with a fork or spoon.
Add 1 tablespoon of rice flour and a little more salt. Stir well until the mixture forms a thick, sticky batter.
If you’re using optional add-ins, now’s the time to include chopped herbs, black pepper, chili flakes, garlic powder, or grated cheese.
If the batter feels too loose to hold its shape, add another teaspoon of rice flour to help bind it.
Cook the Fritters
In a large non-stick or cast-iron skillet, heat enough olive oil to coat the entire bottom of the pan over medium heat.
Scoop a heaping tablespoon of the mixture and gently shape it into a small patty. Place it in the pan and press slightly with a spatula to flatten.
Cover the skillet and cook each fritter for about 4 minutes on the first side, until golden brown and crisp. Flip carefully, then cook uncovered on the second side for another 4 minutes.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Continue cooking in batches, adding more oil as needed.
Serve
Serve the fritters hot, garnished with fresh chopped spring onions or herbs.
Add a dollop of Greek yogurt, sour cream, or a squeeze of lemon juice for a bright, tangy finish.
These fritters are delicious on their own or paired with a fresh salad, soup, or dipping sauces like tzatziki, garlic aioli, or spicy tomato relish.
Nutritional Information (per fritter – based on 12 fritters)
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Calories: 85
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Protein: 2g
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Carbohydrates: 7g
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Fat: 5g
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Fiber: 1g
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Sugar: 1g
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Sodium: 140mg
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Vitamin C: 15% DV
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Vitamin A: 8% DV
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Potassium: 150mg
The Origins and Popularity of the Recipe
Zucchini fritters have roots in many Mediterranean and Middle Eastern cuisines. From Greek kolokithokeftedes to Turkish mücver, vegetable fritters are a staple of summer tables when zucchini is abundant. This modern version adds potato for body and richness, creating a comforting yet vibrant dish. With a crispy exterior and a tender center, these fritters are growing in popularity for their versatility, taste, and ability to cater to gluten-free and vegetarian diets.
Reasons Why You’ll Love the Recipe
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Crispy and flavorful – every bite is golden on the outside and tender inside
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Quick and easy – just grate, mix, and pan-fry in 20 minutes
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Naturally gluten-free – rice flour binds without wheat
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Customizable – herbs, spices, cheese, or even minced meat can be added
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Great for all occasions – brunch, lunch, dinner, snacks, or appetizers
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Kid-friendly – mild, savory flavor and easy to eat
Health Benefits
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Zucchini is low in calories but high in fiber, potassium, and vitamin C
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Potatoes provide energy, fiber, and essential B vitamins
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Eggs add protein, choline, and healthy fats
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Olive oil is a heart-healthy fat loaded with antioxidants
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Spring onions add a mild onion flavor and are rich in vitamin K and C
These fritters are a smart way to incorporate vegetables into your diet, even for picky eaters. You can also boost nutrition by adding grated carrot, spinach, or sweet potato.
Serving Suggestions
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With Greek yogurt or sour cream – a classic creamy contrast
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Topped with poached eggs – for a satisfying breakfast or brunch
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Served with a dipping sauce – like spicy harissa yogurt or tahini sauce
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Alongside grilled meat or fish – for a full, balanced meal
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Packed in lunchboxes – they hold well at room temperature
Cooking Tips
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Squeeze all the moisture out – this is the key to a crispy finish
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Use a hot pan – don’t add fritters to cold oil or they’ll soak it up
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Fry in batches – avoid overcrowding the pan to ensure even browning
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Keep warm in the oven – if cooking multiple batches, keep them in a low oven (90°C/200°F)
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Use rice flour or chickpea flour – both help bind and crisp without gluten
Variations to Try
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Cheesy Zucchini Fritters – add ½ cup shredded parmesan or cheddar
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Spiced Fritters – add cumin, turmeric, or smoked paprika
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Vegan Version – replace egg with flax egg (1 tbsp flax + 3 tbsp water)
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Herb-loaded – mix in mint, dill, parsley, or cilantro
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Mini Fritters – make bite-size versions for party platters
Conclusion
These Crispy Zucchini and Potato Fritters are everything you want in a quick, healthy, and delicious recipe. They’re comforting but light, crispy yet tender, and endlessly adaptable. Whether you serve them as a side dish or a main, they’re bound to impress with their texture and flavor. Keep them in your rotation for busy weeknights, brunch spreads, or meatless meals—these fritters never disappoint.
FAQ
1. Can I bake these fritters instead of frying?
Yes! Place them on a parchment-lined tray, brush with olive oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
2. Can I freeze the fritters?
Yes, let them cool, then freeze in layers between parchment. Reheat in the oven or skillet for best texture.
3. Can I make them vegan?
Absolutely. Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of regular egg.
4. What cheese works best?
Feta, cheddar, parmesan, or a mix. Choose what suits your flavor preference.
5. What if I don’t have rice flour?
You can use chickpea flour, cornstarch, or regular flour (not gluten-free).
6. Can I add other vegetables?
Yes! Try grated carrot, sweet potato, spinach, or corn.
7. How do I prevent soggy fritters?
Squeeze all moisture from vegetables and use a hot pan with enough oil.
8. What oil is best for frying?
Olive oil for flavor, or neutral oils like avocado or sunflower for high-heat cooking.
9. Are they good cold?
Yes. These fritters are delicious at room temperature or even chilled.
10. How long do they keep?
Store in the fridge for up to 4 days in an airtight container. Reheat in a skillet or oven.