Zucchini and Potato Fritters

Equipment

• Box grater
• Clean kitchen towel or cheesecloth
• Large mixing bowl
• Large non-stick or cast-iron skillet
• Slotted spatula
• Paper towel-lined plate

Ingredients

• 2 medium zucchini (about 400 g / 14 oz)
• 1 large potato (about 250 g / 9 oz), peeled
• 1 small onion, grated
• 2 large eggs, lightly beaten
• ½ cup all-purpose flour (or chickpea flour for gluten-free)
• ¼ cup grated Parmesan cheese (optional but recommended)
• 2 tbsp fresh dill or parsley, finely chopped
• 1 tsp salt (plus extra for salting zucchini)
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp baking powder (for extra fluffiness)
• Vegetable oil, for frying (about ½ cup / 120 ml)

• Lemon wedges
• ½ cup Greek yogurt mixed with 1 tbsp lemon juice and 1 tbsp chopped herbs (quick tzatziki-style dip)

Instructions

Step 1: Grate and Salt the Vegetables — 10 minutes (plus 10 minutes resting)

1. Grate the zucchini and potato using the coarse side of a box grater. Transfer both to a colander set over a bowl, sprinkle with 1 tsp salt, and toss. Let rest for 10 minutes — this draws out excess moisture, which is the secret to crispy (not soggy) fritters.

Step 2: Squeeze Out the Moisture — 3 minutes

1. Wrap the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly over the sink. Squeeze hard — you should extract ½ to ¾ cup of liquid. The drier the mixture, the crispier the result.

Step 3: Mix the Batter — 3 minutes

1. In a large bowl, combine the squeezed zucchini-potato mixture, grated onion, eggs, flour, Parmesan, herbs, pepper, garlic powder, and baking powder. Stir until evenly combined. The batter should hold together when pressed; if it feels too wet, add 1–2 tbsp more flour.

Step 4: Heat the Pan — 3 minutes

1. Pour oil into the skillet to a depth of about ¼ inch (6 mm) and heat over medium-high heat (about 350°F / 175°C) . Test with a drop of batter: it should sizzle gently and turn golden within about 60 seconds. If it browns instantly, lower the heat.

Step 5: Fry the Fritters — 5 minutes per batch (4 batches, 20 minutes total)

1. Scoop 2 tbsp of batter per fritter into the pan and flatten slightly with the back of a spoon. Fry 3–4 fritters at a time — don’t overcrowd. Cook for 2–3 minutes per side over medium heat , until deep golden brown and crisp. Maintain the oil temperature between 340–360°F (170–180°C) ; adjust the burner as needed.

Step 6: Drain and Keep Warm — 2 minutes

1. Transfer cooked fritters to the paper towel-lined plate. Sprinkle lightly with salt while hot. Keep finished batches warm in a 200°F (95°C) oven on a wire rack (not stacked, or they’ll steam and soften).

Step 7: Serve — immediately

1. Serve hot with lemon wedges and the herbed yogurt dip.

Nutrition

Calories: ~285 kcal · Protein: 9 g · Fat: 15 g · Carbohydrates: 28 g — Dietary · Saturated Fat: 3 g Cholesterol 95 mg · Fiber: 3 g — · Sugar: 4 g · Sodium: 480 mg