Healthy Zucchini Potato Fritters Recipe

healthy zucchini potato fritters

Have you ever made a trip to the farmer’s market, only to get home and think to yourself: what the heck am I going to make with all of this? If so, you’re not alone! I’ve done this many times, and unfortunately wasted some delicious food in the process.

However, this unfortunate wasteful process sparked an idea: make a trip to the farmer’s market, browse the current selection, and create a recipe on the fly! That’s exactly how my Healthy Zucchini Potato Fritters recipe was born. It was a creative challenge that put my thinking and cooking skills to the test.

You can prep and cook these Zucchini Potato Fritters in less than 30 minutes, using only eight ingredients. Not bad for a recipe on the fly, huh?

Prep

Start this process by preparing the flax egg. In a small bowl, add one tbsp of flaxseed meal and 2.5 tbsp water. Mix slightly and allow to sit for a minimum of five minutes.

Next, it’s time to grate the veggies. Using the large grating slots, grate both your zucchini and potato into a large mixing bowl. Once you have that done, add the zucchini and potatoes to a fine mesh strainer and press out any excess water with a spatula or back of a spoon.

Now, finely dice the fresh herbs and onion. If you’re using dry herbs, skip this step and move right to adding all the ingredients back into the large bowl with the potatoes and zucchini. That includes the onion, flour, herbs, flax egg, salt, and pepper. Mix thoroughly until a sticky mixture forms.

*If you mixture is still too wet, add one tbsp of flour to dry. You shouldn’t need more than one extra tbsp.

Cook

Once the mixture is formed, preheat a large skillet over medium-high heat. As the skillet heats, you can form the fritters by rolling a golf ball sized mixture in between your hands, then flattening in between your palms.

Place the finished fritters on a piece of parchment/wax paper or other nonstick surface until you begin frying (I was able to make nine total fritters).

Once you’re done forming the fritters, check the pan by flicking some water into it. If it sizzles , you’re ready. Add one tablespoon of coconut oil and allow to heat for about 15 seconds.

Place 3-5 fritters into the skillet, making sure not to overcrowd the pan. Fry each size for about five minutes or until crispy.

*Avoid checking the fritters more than once so they don’t fall apart.

After the first side is browned, carefully flip to the other side and fry for another five minutes. Once the first round of fritters are finished, use the second tablespoon of coconut oil (only if needed) to fry the second round of fritters. Since the pan is already hot, you made need to adjust cooking time or lower the temperature slightly so they don’t burn.

Eat

Allow the fritters to cool for a couple minutes so you don’t burn the top of your mouth like I did. Top them with your favorite hummus, pesto, or my Thick and Creamy Vegan Ranch!

But before you take your first bite, sprinkle some additional herbs onto the fritters to give it one final boost of flavor.

These fritters are great options for breakfast, lunch, or dinner! Pair them with one of my refreshing smoothie recipes for a perfect breakfast sampler or with my Sweet Teriyaki Veggie Kabobs for dinner.

Also, if you’re a starch lover like myself, then you’ll enjoy my other potato recipes:

healthy zucchini potato fritters

Prep Time

Total Time

10 minutes

25 minutes

Prep Time:

10 minutes

Total Time:

25 minutes

Servings:

3 Cuisine:

vegan

entree, breakfast

Diet:

gluten free, soy free, dairy free, nut free

Author:

plant based scotty

ingredients :

1 flax egg*

2 small zucchinis, grated

1 large yellow potato, grated

1/2 white onion, finely diced

1/2 cup + 1 tbsp whole wheat flour (or flour of choice)

1 tbsp fresh basil + more for garnish, minced (or sub for 2 tsp dried basil)

1 tbsp fresh oregano + more for garnish, minced (or sub for 2 tsp dried oregano)

1 tsp salt

1/2 tsp pepper

2 tbsp coconut oil (for frying)

top with :

5-minute vegan ranch

red pepper hummus

fresh basil

fresh oregano

notes :

*3 tbsp flaxseed meal + 2.5 tbsp water

**If the mixture if too wet, add 1 tbsp of flour and retest.

directions :

Make the flax egg and allow to sit for a minimum 5 minutes. Next, add the grated zucchini and potato to a fine mesh strainer and push out extra water with a spatula or back of a spoon.

Using a wooden spoon or spatula, combine flax egg, zucchini, potato, onion, flour, basil, oregano, salt and pepper in a large bowl. Combine until your mixture is sticky.**

Preheat large skillet over medium-high heat. While the pan heats, use your hands to form fritters into golf ball sized balls, then flatten. Place formed fritters onto a piece of parchment paper or other non-stick surface.

Once the skillet is hot, add in 1 tbsp coconut oil and spread it around the pan. Allow the oil to heat for 15-20 seconds, then add in 3-5 fritters.

Cook for 3-5 minutes on each side, or until crispy, then set on a paper towel to soak up excess oil. For the second round, add in additional 1 tbsp coconut oil (if needed) and repeat cooking process.