Zucchini potato fritters

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 2 cups (340 g) - zucchini, grated
  • 1/4 cup - carrot, grated
  • 1/2 cup - boiled and mashed potato
  • 1/4 cup - whole wheat pastry flour
  • 1/4 tsp - baking powder
  • 1/4 tsp - dried thyme (optional)
  • Salt and pepper to taste

How to Make Zucchini potato fritters

  • Grate the zucchini and place it in a colander. Add 1 tsp salt to it.
  • Toss to combine and set aside for at least 30 minutes.
  • Squeeze the water out of the zucchini. You can use your hands or a cheesecloth.
  • Add them along with thyme, potatoes and carrots in a bowl.
  • You can at this point do a taste test to see if you want more salt. Season accordingly.
  • In another bowl, mix the flour and baking powder until combined.
  • Add it to the vegetable mixture. Mix until well combined.
  • Make small (lime sized) balls.
  • Form into patties. Repeat for rest of them.
  • At this point you can also refrigerate these in the fridge (for about 20-30 minutes) which will help to hold them up well while frying. It also helps to avoid oil retention.
  • Add 1-2 tbsp of oil to your cast iron pan (or as desired to coat the bottom of a non-stick skillet).
  • When hot, add the patties.
  • Cook them until golden-reddish brown on both the sides. It takes around 5-6 minutes for each side.
  • Serve hot with ketchup, chilli sauce, yogurt or sour cream.
  • Recipe Courtesy: http://chefinyou.com/