These golden, crispy potato and zucchini fritters are wonderfully crunchy on the outside, tender and flavorful inside, and perfect with a creamy herb dipping sauce. They make a delicious breakfast, lunch, appetizer, or easy side dish.
Ingredients
For the fritters
- 3 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 small onion, finely grated
- 2 eggs
- ½ cup all-purpose flour
- ½ cup shredded mozzarella or cheddar cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil, for frying
For the creamy herb dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon finely chopped parsley
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- ¼ teaspoon paprika
- Salt and black pepper, to taste
For serving
- Black or green olives
- Fresh parsley
- Lemon wedges, if desired
Instructions
1. Prepare the vegetables
Grate the potatoes and zucchini using the large holes of a box grater. Place them in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
This step is very important. Excess moisture can make the fritters soft rather than crispy.
Place the squeezed vegetables in a large bowl and add the grated onion.
2. Make the fritter mixture
Add the eggs, flour, shredded cheese, garlic, parsley, oregano, paprika, salt, and black pepper.
Mix everything thoroughly until the ingredients are evenly combined. The mixture should be moist but thick enough to hold together when spooned into a pan.
If it seems too wet, add another tablespoon of flour.
3. Cook the fritters
Heat a thin layer of oil in a large nonstick skillet over medium heat.
Scoop approximately 2 tablespoons of the mixture into the hot oil for each fritter. Flatten gently with the back of the spoon so they cook evenly.
Cook for about 3–4 minutes per side, or until deeply golden brown and crispy.
Don’t overcrowd the pan. Cook in batches if necessary.
Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.
4. Make the creamy dip
In a small bowl, combine the sour cream, mayonnaise, parsley, garlic, lemon juice, paprika, salt, and black pepper.
Stir until smooth and creamy. Taste and adjust the seasoning as needed.
For an even fresher flavor, refrigerate the dip for 15–20 minutes before serving.
How to Make Them Extra Crispy
The biggest secret is removing as much water as possible from the potatoes and zucchini. After grating them, squeeze them firmly in a clean towel.
Also, make sure the oil is hot before adding the fritters. If the pan isn’t hot enough, the vegetables will absorb more oil and the fritters won’t develop that beautiful golden crust.
Keep the fritters relatively thin rather than making them very thick. This gives you a crispy exterior while allowing the center to cook properly.
Serving Suggestions
Arrange the crispy fritters on a large serving plate and place the creamy herb dip in a small bowl in the center. Garnish with fresh parsley and serve with olives, just like in the photo.
They are delicious served alongside a fresh salad, grilled chicken, roasted vegetables, or simply enjoyed as a snack.
For breakfast, serve them with fried or poached eggs. For lunch, add a tomato and cucumber salad and some yogurt sauce.
Storage and Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in a skillet, oven, or air fryer rather than the microwave. An air fryer at 180°C / 350°F for about 5–7 minutes can bring back much of their original crispiness.
The creamy dip should be stored separately in the refrigerator.
Final Result
These crispy potato and zucchini fritters are simple, inexpensive, and packed with comforting flavor. The combination of golden potatoes, tender zucchini, melted cheese, herbs, and garlic creates a delicious bite, while the cool creamy dip provides the perfect contrast.
They are especially good served hot and fresh from the pan, with plenty of creamy herb sauce for dipping.Categories