These healthy zucchini and potato fritters are pan-fried with a drizzle of olive oil, for a crispy texture on the outside, and soft on the inside. Made with grated zucchini, potato, egg, chickpea flour, garlic, and herbs, they are gluten-free, dairy-free and full of nutrients.
Vegetable fritters are super quick & easy to make, perfect for breakfast, brunch, appetizer, or as a side dish! Plus kids love them! 😊
These zucchini potato fritters are very similar to my potato fritters. And for more veggie fritters inspo, you might also want to try these sweet potato hash browns, this vegan hash brown recipe or these vegan broccoli fritters.
Jump to:
- Why you will love this zucchini potato fritters
- Ingredients
- How to make zucchini potato fritters
- How do you make fritters crispy?
- Substitutions
- What pairs well with zucchini fritters
- Equipment
- Storage
- Top tips to make the best fritters!
- FAQ
- Related
- Zucchini And Potato Fritters Recipe (Gluten Free)
- See what other people think about this recipe!
Why you will love this zucchini potato fritters
It is an easy recipe to prepare, perfect as a side dish or to substitute bread!
A fun, creative, and delicious way to eat zucchini for zucchini lovers!
Super nutritious and naturally gluten-free and dairy-free.
Simple equipment is required, no need for a food processor 🙂
Ingredients
- Grated zucchini (grated with the larger holes of the grater)
- Grated potato
- Chickpea flour
- Fresh parsley chopped
- Purple onion finely diced
- Sea salt
- Ground pepper
- Garlic clove grated
- Organic egg
See recipe card for quantities.
How to make zucchini potato fritters
Making these gluten-free zucchini potato fritters is very quick & easy.
Start by squeezing out the excess water from the grated zucchini and potato. This step is super important!! It will ensure your cakes hold well together. Use a milk bag, a clean kitchen towel, or a large gauze to do this process. Put the shredded zucchini in the gauze and squeeze as much liquid as you can, until there’s no more water coming out. Repeat the process with the grated potato.
Make the fritters mix: combine all the ingredients in a large mixing bowl, and mix well to combine.
Pan fry the fritters: add a drizzle of olive oil to a pan on medium-high heat. Add the fritter batter and shape the patties with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 4-5 minutes until golden brown.
Cook on the other side: add a drizzle of olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 4-5 minutes until golden brown. Serve the cooked fritters immediately.
How do you make fritters crispy?
You can make fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes crispy fritters without being too greasy.
Substitutions
- Other flour - These zucchini and potato fritters are made with chickpea flour. You could use tapioca flour or buckwheat flour instead. Tapioca flour is a great option to bind the ingredients together very well.
- Add other veggies - like sweet potatoes, green onion, or broccoli finely chopped.
- Fresh herbs - like parsley or fresh chives.
- Add extra zucchini - if you want to lower the carbs, reduce the amount of potato and increase the amount of zucchini
What pairs well with zucchini fritters
These fritters are perfect for a fancy breakfast or brunch. Here are some toppings suggestions:
- Sliced or mashed avocado
- Wilted spinach
- Coconut yogurt sauce
- Poached eggs – learn how to make a perfect poached egg with this easy step-by-step tutorial.
- Fried egg
- Bacon
- Sprouts
Equipment
All you need to make these zucchini and potato fritters is...
- Box grater
- Milk bag or gauze
- Large mixing bowl
- Cup, tablespoon, and teaspoon measurer
- Non-stick pan or skillet
Storage
Store the leftover fritters in an airtight container for up to 4-5 days. Reheat them in the microwave or in a pan to get the crispy texture back!
If you have leftover fritter mix uncooked, you can also store it in an airtight container in the fridge for up to 4-5 days.
Top tips to make the best fritters!
Squeeze out the excess liquid from the grated zucchini and potato. This step is super important!! It will ensure your patties hold well together. Use a milk bag, a clean tea towel, or a large gauze to do this process.
Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.
You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy. It is also healthier than deep frying.
FAQ
This is most likely because you haven't squeezed out the excess water of the grated zucchini and potato. Use a milk bag, large gauze, or clean tea towel, to squeeze out all the water before you combine the grated zucchini and potato with the rest of the ingredients.
It can be because you haven't squeezed out the excess water or the potato, OR because you're not using enough olive oil to pan-fry them.
YES! Egg helps bind all the ingredients together in fritters.
Extra virgin olive oil, or coconut oil.
Related
Looking for other recipes like this? Try these:
LOVE THIS RECIPE? LET’S STAY CONNECTED!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
Print
Zucchini And Potato Fritters Recipe (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast, side dish, appetizer
- Cuisine: Australian
- Diet: Gluten Free
Description
These healthy zucchini and potato fritters are pan-fried with a drizzle of olive oil, for a crispy texture on the outside, and soft on the inside. Made with grated zucchini, potato, egg, chickpea flour, garlic, and herbs, they are gluten-free, dairy-free and full of nutrients.
Ingredients
1 cup of grated zucchini (after squeezing out the water) - approx. 1 large zucchini
1 cup of grated potato (after squeezing out the water)
3 tbsp of chickpea flour
1 tbsp of fresh parsley chopped
⅛ cup of purple onion finely diced
½ tsp of salt
¼ tsp of ground pepper
1 small garlic clove grated (approx. ⅛ tsp)
1 large organic egg
Instructions
- Start by squeezing out the excess of water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag or a large gauze to do this process. Put the grated potato inside, and squeeze hard until there’s no more water coming out.
- Make the fritters mix: combine all the ingredients in a large mixing bowl, and mix well to combine.
- Pan fry the fritters: add a drizzle of olive oil to a pan on medium-high heat. Add the fritter batter and shape the patties with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 4-5 minutes until golden brown.
- Cook on the other side: add a drizzle of olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 4-5 minutes until golden brown. Serve the cooked fritters immediately.
Notes
Squeeze out the excess liquid from the grated zucchini and potato. This step is super important!! It will ensure your patties hold well together. Use a milk bag, a clean tea towel, or a large gauze to do this process.
Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.
You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy. It is also healthier than deep frying.
Amy says
I made this recipe the other day for my family and everyone loved it! Usually I struggle to feed veggies to my kids, but they loved these fritters! They're easy to make and
I love the fact they're pan fried and not deep fried.