POTATO AND ZUCCHINI PATTIES IN AIR FRYER Zucchini and potato patties are super tasty, a great way to use up that potato or zucchini left in the fridge (it happens to me often…). They are quick to prepare, can be made in advance, and then left to rest in the fridge well covered until cooking time. Now follow me to the kitchen, I’ll show you how to make potato and zucchini patties in the air fryer!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Essential Ingredients for Making Potato and Zucchini Patties in Air Fryer
- 10.5 oz potatoes
- 10.5 oz zucchini
- 1 egg
- to taste salt
- to taste pepper
- 4 tbsps breadcrumbs
- 2 tbsps grated Parmesan cheese
- 3.5 oz mozzarella for pizza (or scamorza)
- to taste extra virgin olive oil
Essential Tools for Making Potato and Zucchini Patties in Air Fryer
- 1 Air Fryer
- 1 Oil Sprayer
Preparation of Potato and Zucchini Patties in Air Fryer
Potato and zucchini patties are formed like traditional meatballs, but during cooking, they tend to flatten and become as you see in the photo. If you want to maintain the shape, you can either fry them directly in hot oil or slightly freeze them before cooking.
Wash and peel the potatoes, then cut them into pieces and boil them in plenty of salted water until tender. Drain and mash them with a fork or potato masher in a large bowl.
Wash the zucchini and grate them with a large or small-hole grater. It is CRUCIAL to squeeze the grated zucchini very well to remove excess water. You can use a clean cloth or a potato masher to do this. This will prevent the patties from falling apart during cooking.
In the bowl with the mashed potatoes, add the well-squeezed zucchini.
Add the breadcrumbs, grated Parmesan cheese, egg, salt, pepper, and mix all the ingredients well with your hands until you get a homogeneous and compact dough. If the dough is too soft, add a little more breadcrumbs. The amount of breadcrumbs indicated in the recipe should be enough for both the dough and the breading, but it will depend greatly on the type of potato used, so I recommend keeping extra breadcrumbs on hand if needed.Take small portions of the dough and form patties of the desired size. To create a stringy center, insert a cube of cheese (e.g., scamorza, mozzarella for pizza) in the center.
Prepare some breadcrumbs on a plate, then gently handle our patties and roll them in the grated bread, place them in the air fryer basket, and with the help of a sprayer, spray them with a little oil.
Cook in the air fryer at a temperature of 356°F (180°C) for about 12-13 minutes, checking midway to ensure they are well browned on all sides and if necessary, turn them over.
An extra tip:
* Squeeze the zucchini well: This step is crucial to prevent the patties from becoming too soft.
* You can enrich the dough by adding other finely chopped vegetables (carrots, spinach), spices (turmeric, sweet paprika), or different cheeses.
* If there are leftovers, the potato and zucchini patties can be stored in the refrigerator well covered with aluminum for about 2-3 days.
* If there are leftovers, the potato and zucchini patties can be stored in the refrigerator well covered with aluminum for about 2-3 days.
