These crispy zucchini potato fritters are full of flavor and make a delicious, versatile dish that works great as a light meal or appetizer. They taste amazing with the sour cream chive dip and pair beautifully with a fresh salad, smoked salmon, or a variety of other sides.
These zucchini potato fritters combine crispy edges with a tender center, making them the perfect light meal for spring and summer evenings. They're easy to whip up and pair wonderfully with a fresh salad, smoked salmon, or your favorite dipping sauce.
For more light and savory pancake-style recipes, be sure to check out my German potato pancakes and kimchi pancake - they're just as simple and packed with flavor!
Zucchini Potato Fritters Ingredients
To make these crispy zucchini potato fritters, you'll need the following ingredients:
- Zucchini: Use regular green zucchinis - they're mild in flavor and shred easily. Make sure to squeeze out the excess moisture after grating so the fritters stay crispy.
- Potatoes: I prefer using Yukon Gold potatoes because they strike a nice balance between starchy and waxy. Feel free to use the type you normally choose for potato pancakes - they all work well here.
- Onion: Yellow onion is a must for this recipe, as it adds essential depth and savory flavor. Skipping it can make the fritters taste a bit flat, so don't leave it out.
- Potato starch: Potato starch helps bind the batter and keeps the fritters light and crispy. You can substitute it with all-purpose flour if needed, but stick to potato starch to keep them gluten-free.
- Eggs: Eggs help hold the batter together and give the fritters structure. They also contribute to a nice golden color when frying.
- Dijon mustard: A little Dijon mustard adds an extra layer of flavor that complements the veggies beautifully. It gives the fritters a subtle tang without overpowering them.
- Sour cream: This is the base for the creamy dip and adds a cooling contrast to the warm, crispy fritters. It's rich, tangy, and pairs perfectly with the chive and garlic.
- Garlic: Garlic brings lots of flavor to the sour cream dip and makes it more vibrant. Just a small amount goes a long way in boosting the overall taste.
- Chives: Chives are a must - fresh herbs add a burst of flavor and color to the dip. They pair especially well with the sour cream and garlic, making the dip extra tasty.
How to make zucchini potato fritters
Grate the zucchini. First, grate the zucchini into a bowl and add some salt. Toss and let the grated zucchini sit for 10 minutes. Then use a nut milk bag to squeeze out any excess liquid. Drain the liquid.
Grate the potatoes and onion. Next, grate the potatoes and onion using the fine side of your grater. Then use a nut milk bag to squeeze out any excess liquid. Discard the liquid.
Prepare the dough. Now place the grated potatoes, zucchini, onion, potato starch, eggs, Dijon mustard, salt, and pepper to a bowl. Stir until combined.
Pan-fry the fritters. Preheat some vegetable oil in a pan over medium heat to medium-high heat. Then add some of the dough to the pan and shape it into a pancake. Repeat until there is no space left in the pan.
Remove and repeat. Pan-fry the pancakes for 5-10 minutes per side until browned. Remove them from the pan and let the pancakes sit on a plate lined with paper towels to remove any excess oil. Add more oil to pan-fry the next batch if needed and repeat until there is no dough left.
Prepare the garlic chive dip. While the fritters are cooking, prepare the garlic chive dip. Place the sour cream, garlic, and chives in a bowl. Then stir until combined.
Serve. Serve the zucchini potato fritters with the garlic chive dip and enjoy!
Tips & Notes
- Squeeze out the moisture well: Grate the zucchini and potatoes, then use a clean kitchen towel or nut milk bag to squeeze out as much liquid as possible. This is key to getting crispy fritters instead of soggy ones.
- Grate the onion: Grating the yellow onion might seem like a small hassle, but it blends seamlessly into the batter and adds a deep, savory flavor. This extra step really pays off and makes the fritters taste more balanced and flavorful.
- Use potato starch for a crispier, gluten-free option: Potato starch binds the batter while helping the fritters stay light and crisp. It's a great alternative to flour and keeps the recipe gluten-free.
- Fry in batches and don't overcrowd the pan: Cook the fritters over medium heat and leave enough space between each one in the pan. This ensures even browning and helps them stay crispy on the outside and cooked through on the inside.
- Serve immediately with dip and sides: Zucchini potato fritters are best enjoyed fresh and hot, straight from the pan. Pair them with the sour cream chive dip, a salad, or smoked salmon for a complete and delicious meal.
How to serve potato zucchini fritters
- With a fresh side salad: Serve the fritters with a simple green salad or seasonal veggie mix for a light, balanced meal. It adds freshness and extra texture that pairs perfectly with the crispy fritters.
- With the garlic chive sour cream dip: This dip is a must - creamy, tangy, and packed with flavor from the garlic and fresh chives. It complements the fritters beautifully and takes them to the next level.
- Topped with smoked salmon: Layer a few slices of smoked salmon over warm fritters for an easy, elegant meal. Add a dollop of sour cream or crème fraîche and a sprinkle of herbs for a brunch-worthy plate.
- Alongside grilled fish or roasted chicken: Pair the fritters with a simple protein like grilled fish, baked salmon, or roasted chicken for a more filling dinner. They work great as a hearty side instead of potatoes or bread.
- As part of a savory breakfast: Serve them with poached or fried eggs, avocado, and a spoonful of the dip for a savory, satisfying start to the day. It's a great alternative to toast or hash browns.
Frequently Asked Questions
Yes! They're completely vegetarian as written - just be sure to pair them with vegetarian sides if you're keeping the whole meal meat-free.
Yes, but they probably won't be as crispy. Place spoonfuls of the batter on a lined baking sheet, flatten them, and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through.
All-purpose flour works well as a substitute. However, potato starch gives a lighter, crispier texture and keeps the recipe gluten-free.
Too much moisture is usually the reason. Be sure to squeeze out as much liquid as possible from the grated zucchini, potato, and onion before mixing the batter.
They're super versatile! Try them with a side salad, the garlic chive dip, smoked salmon, grilled fish, or even a fried egg for a full meal.
Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to keep them crisp.
Yes, they freeze well. Place cooked and cooled fritters in a single layer on a baking sheet to freeze, then transfer to a bag or container. Reheat from frozen in the oven or air fryer.
More light and delicious recipes
If you're looking for more simple, light, and flavorful dishes, be sure to check out the following recipes:
- Cherry Tomato Caprese Salad
- Spicy Peanut Noodles
- Dill Pickle Potato Salad
- Creamy Greek-Style Pasta Salad
- German Potato Pancakes
Zucchini Potato Fritters
Ingredients
Zucchini Potato Fritters
- 1 pound zucchini finely grated
- 1 pound potatoes peeled and finely grated
- 1 yellow onion peeled and finely diced
- ¼ cup potato starch or flour
- 2 eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil for frying, more as needed
Garlic Chive Dip
- 1 cup sour cream
- 1 garlic clove finely minced
- 3 tablespoons chives finely sliced
- salt and pepper to taste
Instructions
- First, grate the zucchini into a bowl and add some salt. Toss and let the grated zucchini sit for 10 minutes. Then use a nut milk bag to squeeze out any excess liquid. Drain the liquid.1 pound zucchini
- Next, grate the potatoes and onion using the fine side of your grater. Then use a nut milk bag to squeeze out any excess liquid. Discard the liquid.1 pound potatoes, 1 yellow onion
- Now place the grated potatoes, zucchini, onion, potato starch, eggs, Dijon mustard, salt, and pepper to a bowl. Stir until combined.¼ cup potato starch, 2 eggs, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper
- Preheat some vegetable oil in a pan over medium heat to medium-high heat. Then add some of the dough to the pan and shape it into a pancake. Repeat until there is no space left in the pan.2 tablespoons vegetable oil
- Pan-fry the pancakes for 5-10 minutes per side until browned. Remove them from the pan and let the pancakes sit on a plate lined with paper towels to remove any excess oil. Add more oil to pan-fry the next batch if needed and repeat until there is no dough left.
- While the fritters are cooking, prepare the garlic chive dip. Place the sour cream, garlic, and chives in a bowl. Then stir until combined.1 cup sour cream, 1 garlic clove, 3 tablespoons chives, salt and pepper
- Serve the zucchini potato fritters with the garlic chive dip and enjoy!
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