Zucchini Potato and Herb Fritters
Crispy and golden, these Zucchini Potato and Herb Fritters are a deliciously savory way to elevate seasonal vegetables into a crowd-pleasing dish. Perfectly seasoned with fresh parsley, dill, and green onions, these fritters balance the earthy flavors of zucchini and potatoes with a touch of nutty Parmesan. The secret lies in squeezing out excess moisture from the grated veggies to achieve that irresistible crunch while pan-frying. With a hint of garlic and a light yet satisfying texture, they’re an excellent appetizer, brunch item, or side dish. Serve these fritters warm, paired with a dollop of sour cream or a sprinkle of fresh herbs for a vibrant finish. Ready in just 45 minutes, they’re an easy, versatile, and flavorful addition to your menu—ideal for impressing guests or indulging in a cozy family dinner.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium potatoes
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 3 stalks green onions
- 0.25 cup parsley
- 1 tablespoon dill
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
Instructions
Grate the zucchini and potatoes using a box grater. Place the grated vegetables into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer them to a large mixing bowl.
Finely chop the green onions, parsley, and dill. Mince the garlic cloves. Add all of these to the bowl with the zucchini and potatoes.
In the same bowl, add the eggs and beat lightly. Then, add the all-purpose flour, grated Parmesan cheese, salt, and black pepper.
Mix everything until well combined. The mixture should be moist but not too wet. If it feels too sticky, add a bit more flour, 1 tablespoon at a time.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the mixture and flatten it gently into a patty shape. Place it in the skillet.
Cook each fritter for 3-4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked fritters to a plate lined with paper towels to remove excess oil.
Serve the fritters warm, garnished with an extra sprinkle of parsley or a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 479 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3462 mg | 74% | |
*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.
