Potato Zucchini Fritters
Crispy, golden, and bursting with flavor, these Potato Zucchini Fritters are the perfect way to transform simple ingredients into a tasty snack or side dish. Made with shredded potatoes and zucchini, these fritters are seasoned with garlic, green onions, paprika, and a touch of black pepper for a savory punch in every bite. Quick to prepare and easy to cook, the batter comes together in just minutes, thanks to the binding power of a single egg and a touch of flour. Pan-fried to perfection, these fritters boast a satisfyingly crunchy exterior with a tender, flavorful interior. Serve them warm with a dollop of sour cream, a drizzle of yogurt, or your favorite dipping sauce for a crowd-pleasing appetizer or light vegetarian meal. Perfect for busy weeknights or entertaining, these fritters are sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1 medium Zucchini
- 1 large Egg
- 3 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground paprika
- 2 stalks Green onions, finely chopped
- 0.25 cups Vegetable oil (for frying)
Instructions
Peel the potatoes and shred them using a box grater. Place the shredded potatoes into a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer to a large mixing bowl.
Shred the zucchini using the box grater (no need to peel it). Squeeze out the excess water using the same kitchen towel and add it to the bowl with the potatoes.
Add the minced garlic, finely chopped green onions, salt, black pepper, and paprika to the potato-zucchini mixture. Mix well to combine.
In the same bowl, add the egg and all-purpose flour. Mix until the batter is well combined and holds together when pressed.
Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.
Scoop about 2 tablespoons of the mixture into your hands and flatten it into a patty shape. Carefully place the patty into the hot oil. Repeat with the remaining mixture, frying in batches to avoid overcrowding the pan.
Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
Serve the fritters warm with sour cream, yogurt, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2781 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
