These potato fritters are so quick and easy to prepare and are perfect for breakfast, lunch or dinner. Made with a few simple ingredients, these fritters are sure to become a fast favourite in your family.
Serve them up for breakfast or brunch with a fried egg and some avocado on top, or pair them with a side salad or some veggies for a scrumptious lunch or dinner.
INGREDIENTS
Here’s what you’ll need to have on hand to make a batch of these potato fritters. Full measurements are listed in the recipe card at the bottom of this post…
Potatoes - I used brushed potatoes here in Australia. Yukon golds in the US would work well too. ZucchiniBrown / Yellow OnionEggCheddar CheeseSelf Raising Flour - OR use a mix of all purpose / plain flour and baking powder instead. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder.Milk - I use cows milk but if you prefer plant based milk it will work fine. Garlic Powder, Salt & PepperOlive Oil
INSTRUCTIONS
Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.
TROUBLESHOOTING – WHY ARE MY FRITTERS SOGGY?
There are a few reasons why fritters might go soggy after being cooked. The first is that the oil wasn’t hot enough before adding the fritters to the pan. The fritters then absorb the oil in the pan. Another could be that your batter is too thin. If the batter doesn’t hold it’s shape when you spoon it into the frying pan, then you need to add more flour to get the right consistency. If you are making fritters for the first time try making one fritter first as a test and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch.
STORAGE ADVICE
Keep leftover fritters in an airtight container in the fridge for a few days. These fritters are also freezer friendly.
Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT
You can reheat fritters in the oven or the air fryer.
For the oven, heat to 180C / 350F. Pop fritters on a baking tray and cook for 10 minutes, or until fritters are heated all the way through.
For the air fryer, heat to 160C / 320F. Place fritters in the air fryer basket and cook for 5-10 minutes, or until heated all the way through.
SERVING SUGGESTIONS
You can eat these potato and zucchini fritters on their own. For breakfast, they’d be great with a fried egg and some mashed avocado on top. For lunch or dinner, a simple side salad or some veggies would be perfect.
TOP TIPS
Make sure you squeeze the excess moisture out of your zucchini and potato. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ½ cup of plain / all purpose and 1 teaspoon of baking powder.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completelyStore in an airtight container in the fridge for a few days, or freeze individually wrapped in cling film in an airtight container for a few months. Reheat in the oven or the air fryer on 180C / 360F until warmed through. Can heat in microwave but they won’t maintain their crispness.
MORE FRITTER RECIPES
Zucchini and Corn FrittersCorned Beef FrittersPea and Feta FrittersPea and Sweet Corn FrittersZucchini and Halloumi FrittersGluten-Free Zucchini FrittersGreek Zucchini Fritters
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Make sure you squeeze the excess moisture out of your zucchini and potato. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ½ cup of plain / all purpose and 1 teaspoon of baking powder.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.Store in an airtight container in the fridge for a few days, or freeze individually wrapped in cling film in an airtight container for a few months.
Reheat in the oven or the air fryer on 180C / 360F until warmed through. Can heat in microwave but they won’t maintain their crispness.
