These crispy, crunchy, healthy, and tasty zucchini potato fritters can be air-fried or pan-fried to perfection! They are vegan, gluten-free, and can be made oil-free…which is much harder to beat!

 

Zucchini Potato Fritters are a quick and easy recipe that you can make at any time for a filling breakfast, lunch, or even a quick dinner. I like making Potato Pancakes very frequently as they’re my family’s favorite.

Given that I almost always have zucchini available for making Raw Zucchini Hummus, Vegan Zucchini Soup, Zucchini Fries, and Vegan Stuffed Zucchini Boats.  So, of course, I also make zucchini fritters quite frequently as well. I thought that combining the two would be a brilliant idea.

Although I do make the Zucchini Fritters sometimes without the potato, I do believe that including the potato in the recipe results in a dish that is significantly more mouthwatering. On the outside, they’re golden and crisp, and on the inside, they’re delightfully soft.

They take very little time to prepare and don’t require any planning ahead of time. My young son enjoys these at lunchtime and I frequently make them for him. They go great with Vegan Sour Cream. This is a fantastic recipe that makes excellent use of zucchini, so if you happen to have any on hand, I highly recommend trying it out.

Why You Need This Recipe?

  • These gluten-free and vegetarian zucchini potato fritters are a great alternative to unhealthy fast food.
  • Simple, healthy ingredients like potatoes and zucchini are used to make these crispy fritters.
  • These crisp and savory zucchini potato fritters can be air-fried or pan-fried.
  • You can serve them as a wholesome snack or with breakfast and lunch.
  • Kids appear to enjoy finger foods; serve them with a dip to appeal to them even more.
  • Another great feature of this recipe is that you may use any sort of hard vegetable you like. You can either choose a favorite or use up whatever produce is left over.

ingredients for zucchini potato fritters

Ingredients

  • Zucchini: You can use a cheese grater, a mandolin, or a food processor fitted with a grating attachment; I prefer the former due to its ease of use and ease to clean. Squeezing some of the water out of the zucchini is essential because it contains 90% water. This will ensure that your fritters are crisp rather than soggy.
  • Potato: The potatoes should be grated in the same manner as the zucchini. Yukon gold potatoes retain their shape while having a creamy texture. Russet potatoes are overly starchy and will make the fritter mushy.
  • Carrot: Fresh carrots in season taste fantastic in this fritter’s dish.
  • Green chilies: Gives these fritters an exciting kick.
  • Cilantro chopped: Cilantro is used to add flavor to food.
  • Mint leaves: Mint is an odd flavor, but it mixes well with these foods and is a terrific way to experiment with new flavors.
  • Salt: Salts such as sea salt, pink salt, or table salt can be used in this dish as per your taste.
  • Paprika powder: Paprika is a mild spice that adds vibrant color and a subtle sweetness to dishes.
  • Cumin powder: The use of cumin powder gives this dish a hint of warmth and earthiness.
  • Chickpea flour: The flour holds the fritters together by absorbing some of the moisture. If you are not gluten-free, you may substitute regular flour for gluten-free flour.
  • Avocado oil: Making delicious and healthy recipes is made easy using avocado oil. It is abundant in vitamins, vital fatty acids, minerals, and antioxidants.

How To Make Zucchini Potato Fritters?

  1. Grate all the veggies.
  2. Put all the grated veggies in a cheesecloth and squeeze all the water out of the grated veggies.
  3. Now add the squeezed veggies to a bowl.
  4. Add in chopped cilantro, mint, and green chilies.
  5. Now add in all the spices and mix well.
  6. Gradually add in chickpea flour until the mixture is well combined and holds a shape.
  7. Make small round and flattened patties of the mixture.
  8. Now you may air-fry them or pan-fry them in a lightly greased skillet.
  9. For air frying, layer down parchment paper in the bottom of the air fryer, spray some cooking oil and place the fritters.
  10. For pan frying, heat 2 tbsp. avocado oil in a pan, now fry the fritters.
  11. Cook from both sides and Serve hot with a choice of dip.

What To Serve Zucchini Potato Fritters With?

These zucchini potato fritters can be enjoyed in a variety of ways, such as an appetizer, a side dish, or a light main dish. Some of my preferred pairings are:

Storage Guidelines

Refrigerate – Keep the leftover fritters refrigerated for 4-5 days in an air-tight container.

Freeze – Once cooked, these zucchini potato fritters can be frozen. Simply place the fritters between parchment paper layers and freeze. Or freeze on a baking sheet until completely solid, then transfer them to a freezer-safe container or zip-top bag and store them in the freezer for up to a month.

Reheat – When you want to eat, thaw them in the refrigerator, and then reheat well in a dry nonstick saucepan, or an air fryer.

Important Notes

  • Squeeze the grated veggies thoroughly. The moisture must be completely removed for them to turn out well.
  • While pan-frying these fritters, heat the oil in a large pan. When the oil is hot, be sure to reduce the heat to medium or they will burn before they cook.
  • Gently press the batter into the pan so that it is about 5 mm thick; they should be fairly thin.
  • Air frying at times makes the fritters stodgy and doughy. It is best to slightly pan fry the fritters as it gives a crunchy texture on the outside and is soft n fluffy on the inside.
  • If the mixture is kept for a long, it may release moisture, to fix the moisture you can add some more chickpea flour and you are good to go!
  • It does not have a shelf life, it is better to make and use the batter instantly.

Optional Additions:

  • Additional vegetables: These veggie patties are incredibly adaptable in terms of vegetables, so feel free to improve the nutrient content by adding more or switching out one for another. Peas, corn, finely chopped red pepper, broccoli/ cauliflower, leafy green vegetables (kale or spinach), and other vegetables are also good choices.
  • For more flavor, add finely chopped fresh herbs such as parsley, green onions, cilantro, chives, dill, or green onions to the zucchini fritters. Minced garlic will enhance the flavor of these fritters to the next level.
  • Nutritional yeast: Add one tablespoon or more to zucchini potato fritters to add umami, nutty, and cheesy flavor.
  • Vegan cheese: For added taste and decadence, combine vegan feta cheese with the vegetable mixture.
  • Nuts/seeds: Combine sunflower seeds, pepitas, etc. for extra crunch, nutrition, and heart-healthy fats.

Frequently Asked Questions

Why Are My Zucchini Fritters Falling Apart?

The fritters will not hold together if the batter contains too much moisture. Before incorporating the remaining ingredients, make sure to squeeze any extra moisture from the zucchini. You may always add a little extra flour to the mixture to thicken it up to fix this.

Can I Freeze Potato Fritters?

The best way to eat potato fritters is fresh, but they do freeze nicely. If you have any leftover fritters, allow them to cool fully before freezing them for up to a month or two in an airtight container.

Can These Be Made In An Air Fryer?

Yes, they can. In your air fryer, you must use a parchment lining. They should be baked at 375°F approximately 8 minutes, then flipped and baked for an additional 8 minutes, or till crisp and golden brown.

Can I Substitute The Chickpea Flour?

Although I have not tried I think white whole-wheat flour or regular all-purpose flour work well instead.

Are Zucchini Fritters Healthy?

Although this version is, I can’t speak for all of them. Besides the fact that the list of ingredients consists primarily of veggies and seasonings, I’ve increased the amount of fiber, protein, and iron by using chickpea flour instead of all-purpose flour to produce nutritious, satiating results. Even better, instead of pan-frying, these veggie fritters may be baked or air-fried, making them oil-free.

Can I Substitute The Potatoes?

Butternut squash, sweet potato, or pumpkin should work just as well in its stead, however, the cooking time will differ slightly. Feel free to try new things.

Zucchini potato fritters on white plate overlay

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Zucchini potato fritters

These crispy, crunchy, healthy, and tasty zucchini potato fritters can be air-fried or pan-fried to perfection! They are vegan, gluten-free, and can be made oil-free…which is much harder to beat!
5 from 1 vote
Print Pin Rate
Course: Lunch, Snack
Cuisine: American
Keyword: Zucchini potato fritters
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 2 large zucchini grated
  • 1 large potato grated
  • 1 large carrot grated
  • 2 small green chillies chopped
  • 2 tablespoon cilantro chopped
  • 2 tablespoon mint leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika powder
  • 1/2 teaspoon cumin powder
  • 1 1/2 cup or chickpea flour
  • 2 tablespoons avocado oil

Instructions

  • Grate all the veggies.
  • Put all the grated veggies in a cheese cloth and squeeze all the water out of the grated veggies.
  • Now add the squeezed veggies in a bowl.
  • Add in chopped cilantro, mint and green chillies.
  • Now add in all the spices and mix well.
  • Gradually add in chickpea flour until the mixture is well combined and holds a shape.
  • Make small round and flattened patties of the mixture.
  • Now you may air fry them or pan fry them in a lightly greased skillet.
  • For air frying, layer down a parchment paper in the bottom of the air fryer, spray some cooking oil and place the fritters.
  • For pan frying, heat 2 tbsp avocado oil in a pan, now fry the fritters.
  • Cook from both sides and serve hot with choice of dip, I love them with some chilli vegan yogurt dip.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 708mg | Potassium: 941mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3132IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 3mg