Zucchini and potato fritters are tasty, small and since everyone likes them we must do everything to eat as many as possible.
Crispy on the outside and soft on the inside, these zucchini and potato fritters prove that just a few ingredients are enough to create something irresistible. The union between the delicate sweetness of the zucchini and the comforting texture of the potatoes gives life to a simple but surprising dish, perfect for any occasion.
Whether as a tasty appetizer, a snack with friends or a side dish different from the usual, this recipe celebrates essential cooking: two ingredients, a pinch of creativity and the result is all to enjoy.
I decided to try pan-frying the fritters with a little oil and also without. Without eggs they are light and flavorful — I can guarantee that if you make them they’ll disappear, so make plenty!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for zucchini and potato fritters
- 3 zucchini (large)
- 2 potatoes (medium)
- 2 tablespoons potato starch (or cornstarch)
- to taste salt
- 1 sprig thyme
- 1 sprig mint
- to taste extra virgin olive oil (or sunflower seed oil)
Tools
- 1 Pan
- 1 Grater
Preparation of zucchini and potato fritters
To prepare the zucchini and potato fritters, first of all:
Thoroughly wash the zucchini and peel the potatoes.
Grate both with a coarse-holed grater, collecting everything in a large bowl.Squeeze the zucchini mixture well with your hands or using a clean kitchen cloth, removing as much water as possible: this step is essential to obtain crispy fritters.
Now do the same with the grated potatoes.
In a large bowl mix and combine both potatoes and zucchini.
Season with salt, thyme and chopped fresh mint with scissors; if you like you can add a grind of black pepper.
Mix using your hands, trying to press everything well, add the 2 tablespoons of potato starch, mix.
Once you have formed 4 or 5 fritters, flatten them a little more with the back of a spoon to help them hold together.
Heat a pan with a drizzle of oil and cook the fritters over medium heat, turning them halfway through, until they are nicely golden and crispy on both sides.
How to prevent them from breaking
Squeeze the mixture even better
This is the most important point: zucchini and potatoes release a lot of water. Use a cloth and squeeze strongly until no more liquid comes out.. and
ENJOY YOUR MEAL
Notes
Zucchini and potato fritters can be stored in the fridge for two days in an airtight container.
You can freeze the cooked zucchini fritters; to thaw them, first move them to the fridge until fully defrosted.
You can bake the zucchini fritters in the oven for 15 minutes at 392°F.
Compress the fritters well
When forming them, press firmly: they need to be tightly packed before going into the pan.
Don’t flip them too early
Let them cook until a golden crust forms underneath: that’s what holds them together.
