Transform your simple ingredients into an extraordinary meal with these golden, crispy zucchini potato fritters paired with a rich, creamy tomato sauce. This budget-friendly recipe combines the freshness of vegetables with the comfort of a perfectly seasoned dish, making it an ideal solution for busy weeknights when you need something delicious and satisfying.
Ingredients
For the Zucchini Potato Fritters:
- 2 medium zucchini (approximately 500g / 1.1 lbs)
- 150g potatoes (5.3 oz), peeled and grated
- 2 large eggs
- 1 medium carrot, finely grated (100g / 3.5 oz)
- 3 spring onions, finely chopped
- 100g mozzarella cheese (3.5 oz), grated
- 80g all-purpose flour (2.8 oz / about ⅔ cup)
- 1 teaspoon salt
- ½ teaspoon mixed herbs
- ½ teaspoon paprika
- ½ teaspoon dried garlic powder
- ¼ teaspoon black pepper
- Vegetable oil for frying
For the Creamy Tomato Sauce:
- 80g butter (2.8 oz / about 6 tablespoons)
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 medium tomatoes, diced
- 3 cloves fresh garlic, minced
- 50g sour cream (1.8 oz / about 3 tablespoons)
- 50g tomato paste (1.8 oz / about 3 tablespoons)
- 1 teaspoon salt
- ½ teaspoon mixed herbs
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Step-by-Step Instructions
Preparing the Fritter Mixture
Start by washing and coarsely grating the zucchini using a box grater. Place the grated zucchini in a large bowl and sprinkle generously with salt. Mix well and let it sit for 10 minutes to draw out excess moisture. This crucial step ensures your fritters will be crispy rather than soggy.
While the zucchini is resting, grate the peeled potatoes and place them in cold water to prevent browning. Finely grate the carrot and chop the spring onions. Grate the mozzarella cheese if not already done.
After 10 minutes, squeeze the salted zucchini firmly with your hands or press it through a clean kitchen towel to remove as much liquid as possible. The drier the mixture, the crispier your fritters will be.
Drain the potatoes and pat them dry with paper towels. In a large mixing bowl, combine the squeezed zucchini, dried potatoes, grated carrot, chopped spring onions, and grated mozzarella.
Creating the Batter
Beat the two eggs in a separate bowl and add them to the vegetable mixture. Sprinkle the flour over the mixture along with salt, mixed herbs, paprika, dried garlic powder, and black pepper. Mix everything thoroughly until you have a cohesive batter that holds together when pressed. If the mixture seems too wet, add a tablespoon more flour.
Frying the Fritters
Heat about 1 cm of vegetable oil in a large, heavy-bottomed pan over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately when added.
Using your hands or a large spoon, form portions of the mixture into flat patties about 8 cm wide and 1 cm thick. Carefully place them in the hot oil, being careful not to overcrowd the pan.
Fry the fritters for approximately 4-5 minutes on each side until they are golden brown and crispy. The total frying time should be about 10 minutes per batch. Remove the cooked fritters and place them on paper towels to drain excess oil.
Preparing the Creamy Tomato Sauce
While the fritters are frying, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the diced red bell pepper and cook for another 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the diced tomatoes and cook for 5 minutes until they begin to break down.
Stir in the tomato paste, salt, mixed herbs, paprika, and black pepper. Cook for 2-3 minutes, then reduce heat to low and stir in the sour cream. Mix until the sauce is smooth and creamy.
Remove from heat and stir in the freshly chopped parsley and dill. Taste and adjust seasoning as needed.
Nutritional Information and Timing
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Serves: 4 people
Nutritional Information per Serving:
- Calories: 385
- Protein: 14g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 4g
- Sodium: 680mg
- Calcium: 220mg (from mozzarella)
- Vitamin A: 85% DV (from carrots)
- Vitamin C: 45% DV (from vegetables)
Recipe Variations and Substitutions
Cheese Alternatives: Replace mozzarella with feta cheese for a Mediterranean twist, or use cheddar cheese for a sharper flavor. Vegan alternatives include nutritional yeast or plant-based cheese alternatives.
Vegetable Variations: Substitute sweet potatoes for regular potatoes to add natural sweetness. Yellow squash can replace some of the zucchini, or add corn kernels for extra texture and sweetness.
Gluten-Free Option: Replace all-purpose flour with rice flour, chickpea flour, or a gluten-free flour blend. The texture may vary slightly, but the fritters will remain delicious.
Herb Modifications: Fresh herbs work wonderfully in this recipe. Try fresh basil, oregano, or thyme instead of dried mixed herbs. Add fresh chives to the fritter mixture for a mild onion flavor.
Sauce Alternatives: For a lighter version, replace the creamy tomato sauce with a simple marinara or yogurt-based sauce. Greek yogurt mixed with herbs and garlic makes an excellent cooling accompaniment.
Baking Option: For a healthier version, brush the formed fritters with oil and bake at 200°C (400°F) for 15-20 minutes, flipping once halfway through cooking.
Frequently Asked Questions
Can I prepare these fritters ahead of time? Yes, you can prepare the fritter mixture up to 2 hours in advance and store it covered in the refrigerator. However, for the best texture, fry them just before serving. Cooked fritters can be reheated in a 180°C (350°F) oven for 5-8 minutes to restore crispiness.
Why are my fritters falling apart during cooking? This usually happens when there’s too much moisture in the mixture. Ensure you thoroughly squeeze out liquid from the grated zucchini and potatoes. If the mixture still seems too wet, add an extra tablespoon of flour and another beaten egg to help bind the ingredients.
Can I freeze these zucchini fritters? Absolutely! Cooked fritters freeze well for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to freezer bags. Reheat from frozen in a 200°C (400°F) oven for 10-12 minutes, or thaw and reheat in a skillet with a little oil.
What’s the best oil for frying these fritters? Use oils with high smoke points such as vegetable oil, canola oil, or sunflower oil. Avoid olive oil for deep frying as it has a lower smoke point, though light olive oil can work for shallow frying at moderate temperatures.
How can I make the sauce less rich? To lighten the sauce, reduce the butter to 40g and substitute half the sour cream with Greek yogurt. You can also add a splash of vegetable or chicken broth to thin the sauce while maintaining flavor. For a dairy-free version, use coconut cream or cashew cream instead of sour cream.
This versatile zucchini potato fritter recipe offers endless possibilities for customization while delivering consistent, delicious results. The combination of crispy exterior, tender interior, and creamy sauce creates a satisfying meal that transforms humble vegetables into something extraordinary. Perfect for using up abundant summer zucchini or creating a comforting dinner any time of year, these fritters prove that simple ingredients can create remarkable flavors.