Zucchini and Potato Fritters are one of those magical dishes that transform simple, inexpensive vegetables into something crisp, golden, and utterly irresistible. Light on the inside, crispy on the outside, and packed with flavor, these fritters make an ideal appetizer, side dish, or even a satisfying vegetarian main course. Thanks to the use of rice flour, they’re also gluten-free—making them a delicious option for a variety of dietary needs. Whether served with a dollop of yogurt, a fresh salad, or enjoyed on their own, these fritters are a guaranteed hit.
Preparation, Cook, and Total Times
These fritters require just a little prep and cook quickly in the pan for a fast, satisfying dish.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield
Makes approximately 10 fritters
Serves 3–4 as a side or 2 as a main
Cuisine
This recipe fits into Mediterranean and Eastern European cuisine traditions, where vegetables like zucchini and potatoes are transformed into crispy cakes or patties using just a few staple ingredients. It’s a rustic dish with broad international appeal, often compared to latkes, rösti, or Turkish mücver.
Ingredients
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2 zucchinis, grated
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1 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
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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 for heat
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Fresh dill or parsley for a herbal note
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Grated cheese for extra richness
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Garlic powder for more depth of flavor
Step-by-Step Cooking Directions
1. Prepare the Zucchini
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Grate the zucchinis using a coarse grater.
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Transfer the grated zucchini to a large bowl.
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Sprinkle with a pinch of salt and toss to combine.
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Let sit for 10 minutes to draw out moisture.
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Squeeze the zucchini dry using your hands, a fine mesh strainer, or a cheesecloth. Removing excess liquid ensures your fritters will be crispy and not soggy.
2. Prepare the Potato
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Grate the potato with the same grater.
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Place the grated potato in a clean cloth or paper towel and wring out any excess liquid.
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Add the potato to the bowl of zucchini.
3. Combine Ingredients
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Add the finely chopped spring onions to the zucchini and potato mixture.
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Crack the egg into the bowl and mix well with a fork or spoon until incorporated.
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Sprinkle in the rice flour and a little more salt. Rice flour helps bind the mixture and keeps it gluten-free.
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Mix everything thoroughly until a sticky, uniform batter forms. If the mixture feels too loose, you can add an additional teaspoon of rice flour.
4. Cook the Fritters
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Heat a generous amount of olive oil in a large non-stick or cast-iron skillet over medium heat. The oil should fully coat the bottom of the pan.
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Scoop a heaping tablespoon of the mixture into the pan and press it down gently to flatten into a fritter shape.
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Cover the skillet and cook each fritter for about 4 minutes on the first side, until golden and crispy.
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Flip carefully, then cook uncovered for another 4 minutes on the second side.
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Transfer to a paper towel-lined plate to drain any excess oil. Continue until all batter is used, adding more oil as needed.
5. Serve
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Serve hot, garnished with more chopped spring onions or fresh herbs.
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Optional: Add a spoonful of Greek yogurt or a squeeze of lemon juice for added brightness.
Nutritional Information (Per Fritter – Approximate)
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Calories: 80
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Protein: 2g
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Fat: 5g
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Carbohydrates: 6g
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Fiber: 1g
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Sugar: 1g
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Sodium: 90mg
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Potassium: 160mg
The Origins and Popularity of the Recipe
Fritters have been a part of global cuisine for centuries. From Indian pakoras to Greek kolokithokeftedes to Polish placki, cultures around the world have found ways to turn vegetables into crispy, pan-fried delights. Zucchini, in particular, gained popularity in Mediterranean cooking due to its light flavor and versatility. Combined with potatoes—a globally beloved starch—this dish embodies the idea of “simple food done right.”
Today, zucchini fritters are trending on health food blogs and cooking channels because of their minimal ingredients, quick preparation, and adaptability. They’re especially popular among gluten-free and vegetarian eaters.
Reasons Why You’ll Love the Recipe
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Crispy on the outside, soft and moist on the inside
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Naturally gluten-free and vegetarian
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Made with easy-to-find, budget-friendly ingredients
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Ideal for using up extra zucchini or potatoes
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Customizable with different herbs and spices
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Can be enjoyed hot or cold
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Great for appetizers, sides, or a light main meal
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Freezer-friendly for meal prepping
Health Benefits
These fritters aren’t just tasty—they’re packed with nutrients from fresh vegetables.
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Zucchini is low in calories and rich in vitamin C, antioxidants, and potassium
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Potatoes add fiber, vitamin B6, and iron
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Spring onions provide anti-inflammatory properties and essential minerals
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Eggs are a great source of protein and healthy fats
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Olive oil supports heart health with monounsaturated fats
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Rice flour is light and naturally gluten-free
This dish is a balanced mix of carbs, fiber, protein, and healthy fats.
Serving Suggestions
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Pair with a lemony cucumber yogurt dip
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Serve alongside a green salad with vinaigrette
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Stack a few fritters with smoked salmon and dill for brunch
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Pack them into lunchboxes with hummus and carrot sticks
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Use as a veggie burger alternative in buns or wraps
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Top with poached eggs for a hearty breakfast
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Serve with marinara or pesto for an Italian-style side
Cooking Tips
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Don’t skip squeezing out the moisture from the zucchini and potato
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Use a non-stick or cast-iron pan for best results
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Keep the heat medium—too high and the outside will burn before the inside is cooked
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Don’t overcrowd the pan—cook in batches if needed
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You can bake or air-fry the fritters for a lighter version
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If the mixture falls apart, add a bit more rice flour or a second egg
Variations to Try
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Cheesy Fritters: Add 1/4 cup grated parmesan or cheddar
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Spicy Fritters: Add chili flakes, cumin, or curry powder
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Herb Lovers: Add chopped parsley, mint, dill, or cilantro
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Low-Carb Option: Use almond flour instead of rice flour
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Vegan Version: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water)
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Crispy Crust: Coat fritters in gluten-free breadcrumbs before frying
Conclusion
Zucchini and Potato Fritters are a crispy, satisfying way to celebrate vegetables in their best form. With just a handful of ingredients, this humble dish turns into something golden and irresistible—ideal for sharing, snacking, or even making a meal out of. Whether you’re cooking for picky eaters, prepping for the week, or just craving something crunchy and savory, these fritters deliver on every level. Light, flavorful, and endlessly customizable, they deserve a permanent spot in your recipe rotation.
FAQ
1. Can I make these fritters ahead of time?
Yes. Cook and store in the fridge for up to 3 days. Reheat in a skillet or oven.
2. Can I freeze the fritters?
Yes. Freeze after cooking. Reheat in a 375°F (190°C) oven until crispy.
3. What other flour can I use besides rice flour?
You can use all-purpose, chickpea, almond, or oat flour depending on your dietary needs.
4. Can I make them without eggs?
Yes. Use a flax egg or a commercial egg replacer.
5. How do I prevent them from falling apart?
Make sure to squeeze out moisture and don’t skimp on flour or eggs (binding agents).
6. Are they keto-friendly?
You can reduce carbs by using almond flour and reducing the potato or replacing it with cauliflower.
7. What’s the best way to reheat them?
Use a pan, toaster oven, or air fryer to crisp them back up.
8. Can I bake them instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through.
9. Can I make these in an air fryer?
Absolutely. Spray lightly with oil and cook at 375°F (190°C) for about 10–12 minutes, flipping halfway.
10. Are they good for kids?
Yes! They’re soft inside, crunchy outside, and you can sneak in extra veggies.