2 medium zucchinis (grated)1 large potato (peeled and grated)3 tablespoons all-purpose flour (or chickpea flour for gluten-free)2 tablespoons finely chopped parsley or dill (optional)1/2 cup grated Parmesan or crumbled feta (optional but adds richness)1 large egg1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon black pepper1/2 teaspoon paprika or chili flakes (optional)Oil for frying (olive or vegetable oil)Grate & Drain:Grate zucchini and potato using a box grater or food processor. Place them in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean towel or cheesecloth.Mix the Batter:In a large bowl, combine the drained zucchini and potato with the egg, flour, garlic, parsley, cheese (if using), and seasonings. Mix until fully combined.Cook:Heat 2–3 tablespoons of oil in a large skillet over medium heat. Scoop heaping tablespoons of the batter and gently flatten into fritters. Cook 3–4 minutes per side or until golden brown and crisp.Drain & Serve:Transfer to a plate lined with paper towels to drain excess oil. Serve hot with sour cream, tzatziki, or a tangy yogurt dip.🍽️ ServingsMakes: 10–12 frittersServes: 3–4 people as a main, 5–6 as a snack/appetizer🧠 Tips & TricksSqueeze out moisture! This step is crucial for crispy fritters.Swap potato for sweet potato for a sweeter twist.Use an air fryer for a healthier version: 375°F for 10–12 minutes.Make a large batch and freeze: Lay cooked fritters in a single layer on a tray, freeze, then store in zip bags.🧮 Nutritional Info (per fritter, approx.)Calories: 90Protein: 3.5gFat: 5gCarbs: 9gFiber: 1.2gNote: Values vary based on oil absorption and optional ingredients.💪 BenefitsZucchini: Low in calories, rich in antioxidants and vitamin C.Potato: Great source of energy, potassium, and fiber (with skin).Egg & Cheese: Add protein for a balanced bite.Whole food-based: No preservatives or processed fillers.❓ Q&AQ: Can I make this vegan?A: Yes! Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water) and skip cheese or use a plant-based alternative.Q: Can I bake instead of fry?A: Definitely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.Q: Can I prep these in advance?A: Yes — refrigerate the batter for up to 24 hours or freeze the cooked fritters for up to 2 months.
“Cracked the Code” Zucchini-Potato Fritters
