Potato and Zucchini Fritters

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Potato and Zucchini Fritters – so good, they will be gone before you’re done frying them all.


It has been such a wonderful long weekend and today is the last day of it. It always makes me sad when a long weekend or vacation ends, but hey that’s life. The weather has been wonderful and it was a very relaxing weekend for me.

I did not do a lot of cooking this weekend, but I did make these potato and zucchini fritters. I love fritters of any kind, the only thing I’m not crazy about is the fact that I have to fry them. I have never tried to bake fritters before, but I think I will try it next time. The key here is to really squeeze as much water from your zucchini as possible.

These fritters were amazing. They were being eaten as I was frying them, and I was beginning to wonder if there would be any left over when I was done frying. :)

There were some left over and that was probably because this recipe makes quite  a few fritters, but boy are they good. And they make such a great snack too. As a matter of fact we were sitting and watching Bones on TV and snacking on these fritters. You may think you might need a dip for them but you don’t really have to. We did eat them with some salsa though. I did add some Frank’s hot sauce to these fritters and let me tell you I love this hot sauce, and just like the commercial says I do put that ^&*! on everything. :)

I have another version of zucchini patties but between these two recipes, I can’t decide which is my favorite, though I’m leaning towards the potato version, well just because it has potatoes in it.


Potato and Zucchini Fritters
Prep time
Cook time
Total time
Serves: 15
  • 2 large zucchini, shredded
  • 4 large potatoes, shredded
  • ½ cup breadcrumbs
  • ¾ cup flour
  • 2 tbsp hot sauce (Frank's hot sauce)
  • 2 eggs
  • 2 cups mozzarella cheese
  • salt and pepper to taste
  • 1 tbsp dried dill
  • vegetable oil for frying
  1. Squeeze as much of the water from the fritters as possible. You can do this by placing the shredded zucchini in a clean dish towel or just using paper towels.
  2. In a big bowl, add all the ingredients together and mix well using your hands.
  3. Heat up the oil in a large skillet. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can fry about 7 to 8 fritters at once. It will take a few minutes per side, about 3 or 4 minutes, then flip them over and fry on the other side.
  4. Once you remove them from the skillet, sprinkle some salt over them and serve.
Nutrition Information
Serving size: 3-5 fritters


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  1. says

    Hmm it seems like your blog ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything. Do you have any points for inexperienced blog writers? I’d genuinely appreciate it.

  2. says

    This is an amazing recipe: original, delicious and beautifully presented! I am very happy I found your blog – love it!

    I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched this month. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

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