Made By Emily
Side Dishes

Crispy Zucchini and Potato Fritters

Plate of crispy zucchinis, golden brown and juicy, perfect for snacking.

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes (including frying and baking)
  • Total Time: 50 minutes
  • Servings: 4
  • Cuisine: Home-style
  • Course: Snack or side
  • Calories: Approximately 180 per serving

Ingredients

  • 2 medium zucchinis (about 10.5 oz or 300 g)
  • 2 medium potatoes (about 10.5 oz or 300 g)
  • 1 teaspoon (5 g) salt
  • 1 medium egg
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • 1 tablespoon (4 g) chopped fresh basil
  • 60 g (2 oz) grated Parmigiano cheese
  • 50 g (about 1/3 cup) wheat flour (00 flour)
  • Oil for frying (about 2 tablespoons or 30 ml)

Instructions

  1. Grate the zucchinis and potatoes using a large-holed grater into a large bowl.
  2. Add the salt and mix thoroughly. Let the mixture rest for 10 minutes so excess water can be released.
  3. After resting, squeeze the grated vegetables well using a kitchen towel or cheesecloth to remove as much liquid as possible—this step is crucial for crispy fritters.
  4. In a clean large bowl, combine the drained zucchini and potato with the egg, black pepper, chopped basil, grated Parmigiano cheese, and flour. Stir until the mixture is uniform and holds together easily.
  5. Heat a non-stick pan over medium-high heat and add a little oil to coat the surface.
  6. Form small fritters from the mixture and gently flatten them in the pan. Cook each side for about 3-4 minutes until golden brown and crispy.
  7. Remove and drain the fritters on paper towels to absorb excess oil.
  8. Preheat the oven to 180 °C (350 °F). Place the fritters on a baking tray and bake for about 25 minutes to ensure even cooking and extra crunch.
  9. Serve the fritters hot with your favorite sauce or dip.

Recipe Notes

  • Don’t skip squeezing out the water; moisture is the enemy of crispiness.
  • Fry in batches to avoid overcrowding the pan, which lowers the temperature and makes fritters soggy.
  • Baking after frying locks in crunch and finishes the cooking without adding more oil.

Nutrition Estimate

  • Calories: 180 per serving (about 3 fritters)
  • Protein: 7 g
  • Carbohydrates: 22 g
  • Fat: 7 g

Values are estimates and may vary by ingredients and portion size.