Zucchini and potato cutlets oven-baked, crispy and exquisite. The recipe I want to tell you about today is yet another Zucchini Recipe taking advantage of their season. Zucchini and potatoes are the stars of crispy and tasty Oven-Baked Zucchini Patties that are very simple to make and so very good. I simply grated the zucchini and potatoes, then added a few other ingredients to form my Potato and Zucchini Cutlets. I baked them simply in the oven, but if you prefer, you can also fry them or cook them in an air fryer, in all cases, they will be special. So let’s head to the kitchen and prepare together the Oven-Baked Potato and Zucchini Fritters
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 118.92 (Kcal)
- Carbohydrates 14.47 (g) of which sugars 0.84 (g)
- Proteins 5.17 (g)
- Fat 4.83 (g) of which saturated 1.67 (g)of which unsaturated 1.13 (g)
- Fibers 1.65 (g)
- Sodium 188.13 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Zucchini and Potato Croquettes
- 1 cup zucchini
- 3 cups potatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- as needed extra virgin olive oil
- 1 egg
- to taste salt
Tools needed to prepare Zucchini and Potato Fritters
- Grater
- Baking Tray
How to prepare Zucchini Cutlets
Peel the potatoes and wash them together with the zucchini. Trim the ends of the zucchini. Place a cotton cloth in a bowl. Use a coarse grater to reduce the potatoes and zucchini into small strips inside the cloth.
Close the cloth and squeeze to remove the vegetable water from the vegetables. Transfer the vegetables to a bowl. Add a pinch of salt, a dash of pepper, grated Parmesan cheese, an egg, and 1/4 cup of breadcrumbs.
Mix the mixture well simply with a fork and then with your hands. Take a handful of the mixture and compact it between your hands, then flatten it slightly.
Pass the Zucchini and Potato Cutlets in the breadcrumbs on all sides. Prepare them all the same way until the mixture is used up. Place the Zucchini Patties on a baking tray lined with parchment paper.
Drizzle them with oil on top. Bake in a preheated static oven at 375°F for 20-25 minutes until they become golden and crispy. Enjoy them hot or warm, but they are good even cold.
See you tomorrow with a new recipe, a hug, Loredana
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The Potato Cutlets can be stored in a container in the fridge for 2 days. They can be frozen either raw or cooked
Also read the recipe for my Quick Zucchini Balls
Your Questions
Can I fry them?
Yes, in hot seed oil. You can also cook them in an air fryer
Can I add cubes of scamorza or another soft cheese to the mixture?
Certainly, also cubes of speck or cooked ham for tastier fritters
