🥒 “Cracked the Code” Zucchini-Potato Fritters
Ladies, I’ve cracked the code! This zucchini dish is so good, your neighbors will be begging for the recipe! Light, crispy, and savory with a golden finish — it’s a wholesome delight that doubles as a snack, appetizer, or main course. 😍
🧾 Ingredients
- 2 medium zucchinis (grated)
- 1 large potato (peeled and grated)
- 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
- 2 tablespoons finely chopped parsley or dill (optional)
- 1/2 cup grated Parmesan or crumbled feta (optional but adds richness)
- 1 large egg
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or chili flakes (optional)
- Oil for frying (olive or vegetable oil)
🍳 Instructions
- Grate & Drain:
Grate zucchini and potato using a box grater or food processor. Place them in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean towel or cheesecloth. - Mix the Batter:
In a large bowl, combine the drained zucchini and potato with the egg, flour, garlic, parsley, cheese (if using), and seasonings. Mix until fully combined. - Cook:
Heat 2–3 tablespoons of oil in a large skillet over medium heat. Scoop heaping tablespoons of the batter and gently flatten into fritters. Cook 3–4 minutes per side or until golden brown and crisp. - Drain & Serve:
Transfer to a plate lined with paper towels to drain excess oil. Serve hot with sour cream, tzatziki, or a tangy yogurt dip.
🍽️ Servings
Makes: 10–12 fritters
Serves: 3–4 people as a main, 5–6 as a snack/appetizer
🧠 Tips & Tricks
- Squeeze out moisture! This step is crucial for crispy fritters.
- Swap potato for sweet potato for a sweeter twist.
- Use an air fryer for a healthier version: 375°F for 10–12 minutes.
- Make a large batch and freeze: Lay cooked fritters in a single layer on a tray, freeze, then store in zip bags.
🧮 Nutritional Info (per fritter, approx.)
- Calories: 90
- Protein: 3.5g
- Fat: 5g
- Carbs: 9g
- Fiber: 1.2g
Note: Values vary based on oil absorption and optional ingredients.
💪 Benefits
- Zucchini: Low in calories, rich in antioxidants and vitamin C.
- Potato: Great source of energy, potassium, and fiber (with skin).
- Egg & Cheese: Add protein for a balanced bite.
- Whole food-based: No preservatives or processed fillers.
❓ Q&A
Q: Can I make this vegan?
A: Yes! Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water) and skip cheese or use a plant-based alternative.
Q: Can I bake instead of fry?
A: Definitely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Q: Can I prep these in advance?
A: Yes — refrigerate the batter for up to 24 hours or freeze the cooked fritters for up to 2 months.