Zucchini and potato fritters with mozzarella, accompanied by a delicious yogurt sauce with grated cucumber, similar to a tzatziki sauce but with plenty of cucumber to make it even tastier and fresher. The fritters are a quick dinner saver, but so good that they can be served for our appetizers as a delicious starter. I had prepared similar ones in the past, you may remember my baked potato and zucchini fritters, that time I used everything raw, this time I added mozzarella but used cooked potatoes, and I have to say I liked them even more. I recommend trying both versions and then decide which one to replicate more often, because they are both delicious and worth making again.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for 12 zucchini and potato fritters with mozzarella
- 1 zucchini
- 3 potatoes
- 1/2 onion
- 1 egg
- salt
- to taste olive oil
- 3.5 oz mozzarella
- 1 tbsp grated Parmesan
- 0.6 cup plain yogurt
- 1 cucumber
- 1 clove garlic
- to taste salt
Tools to prepare zucchini and potato fritters with mozzarella
- 1 Grater
- 3 Plastic wrap
- 1 Oven
- 1 Microwave
- 1 Bowl
- 1 Fork
- 1 Peeler
- 1 Parchment paper
- 1 Spoon
- 1 Strainer
Steps to prepare zucchini and potato fritters with mozzarella
Wash a zucchini and grate it with a grater with wide holes and place it in a bowl with a little salt.
Peel and wash the potatoes, wrap them individually in plastic wrap and cook in the microwave for 5 minutes on high. If you want, you can also grate them raw, more finely than the zucchini, or simply boil them with the skin on. Once cooked, mash the potatoes with a fork to create a sort of puree.
Check the zucchini; if they have too much liquid, drain them. Mine had very little and I left it. I added the potatoes and half a grated onion that I had already opened, so I used it up, but it’s optional.
Add 1 whole egg, the grated Parmesan, and the finely chopped mozzarella to the mixture in the bowl. Mix and season with salt. If the mixture is too soft, add a tablespoon of breadcrumbs; I didn’t use any.
Take a spoonful of the mixture at a time and form balls, trying to include mozzarella in each. Place them on a baking tray lined with parchment paper, spacing them apart as you would for cookies; I got 12 out of this.
Cook for about 20 minutes in a preheated oven at 428°F (220°C).
Meanwhile, prepare the accompanying sauce by grating the peeled cucumber with the peeler. Put it in a strainer, salt it, mix, and let it drain.
In a large bowl, put the yogurt, add a finely grated clove of garlic, and then the well-drained cucumber, use as much as you want depending on the consistency you want for your sauce. I used the entire cucumber to make it very thick.
Take the zucchini, potato, and mozzarella fritters out of the oven and enjoy them with a nice spoonful of sauce on top, what a delight!!!
