Why are my fritters soggy?

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.

Why are my fritters not crispy?

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.

Do you put egg in fritters?

YES! Egg helps bind all the ingredients together in fritters.

What is the best oil to cook fritters in?

Extra virgin olive oil, or coconut oil.

Zucchini And Potato Fritters Recipe (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

Scale

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

1/8 cup of purple onion finely diced

1/2 tsp of salt

1/4 tsp of ground pepper

1 small garlic clove grated (approx. 1/8 tsp)

1 large organic egg

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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.

Keywords: zucchini and potato fritters, potato zucchini fritters, zucchini potato fritters, gluten free zucchini potato fritters, dairy free zucchini potato fritters