Easy Crispy Zucchini Potato Fritters
Whip up these incredibly easy and satisfying zucchini potato fritters for a perfect crispy side dish or light meal. Made with common ingredients and simple steps, they're golden brown on the outside and tender inside, offering a delightful texture and savory flavor that's hard to resist.
Ingredients
- 1 countMedium zucchini
- 2 countMedium Russet potatoes
- 0.3 cupAll-purpose flour
- 1 countLarge egg
- 0.5 countSmall onion, finely grated
- 1 countGarlic clove, minced
- 0.5 teaspoonSalt
- 0.3 teaspoonBlack pepper
- 0.5 cupVegetable oil for frying
Instructions
- 1
Grate the zucchini and potatoes using the large holes of a box grater. Transfer them to a colander, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes to draw out excess moisture.
⏱ 10 min - 2
After 10 minutes, firmly squeeze out as much liquid as possible from the grated zucchini and potatoes. You can use your hands, a clean kitchen towel, or paper towels. The drier they are, the crispier your fritters will be.
⏱ 5 min - 3
In a large bowl, combine the squeezed zucchini and potatoes with the all-purpose flour, egg, grated onion, minced garlic, 1/2 teaspoon salt, and black pepper. Mix well until everything is evenly combined.
⏱ 3 min - 4
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully spoon about 2-3 tablespoons of the mixture per fritter into the hot oil, flattening them slightly with the back of the spoon.
⏱ 2 min - 5
Cook the fritters for 3-5 minutes per side, or until deeply golden brown and crispy. Work in batches to avoid overcrowding the pan, adding more oil if needed.
⏱ 15 min - 6
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve immediately with a dollop of sour cream, plain Greek yogurt, or a squeeze of lemon juice, if desired.