Zucchini Potato Fritters by DK on Aug 20, 2012
Before I made these hearty Zucchini Falafels, I made these fritters. If you are wondering about the order of posting - yeah well, this is how I post. As is the norm, something that I will be making tomorrow for the blog, will eventually find its way 4 months from now. At times I also write the entire post and keep it ready only to post so much later that I find what I wrote is much outdated. Well , now you know one of my quirks! Coming back to these fritters - these won the f(l)avor hands down in my family and were repeated 5-6 times before the ban on Zucchini happened (and I had to start hiding them like in these falafels)
My little one loved them and ate without a fuss. The husband felt that it reminded him of Cutlets (popular Indian snack made of potatoes) and thoroughly enjoyed them with ketchup. I got this idea from a receptionist who works at my opthamologist. She told me how she makes pancakes in the morning for her kids which had this combination of Zucchini, Carrots and Potatoes, in the lines of the more famous Hash Browns. Since she wanted to sneak in more vegetables for her fussy eaters, she used this idea. Potatoes are universal favorite and hence works great in this too.
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: Around 10 fritters
Ingredients
- 12 Oz/340 grams/2 small-medium Zucchini, see Tips
- 1/4 cup grated Carrot
- 1/2 cup (abt 1 small potato) boiled and mashed Potato
- 1/4 cup Whole Wheat Pastry Flour
- 1/4 tsp Baking Powder
- 1/4 tsp dried Thyme (optional)
- Salt and Pepper to taste
Tips
1. Zucchini: It should yield 2 cups tightly packed grated Zucchini
Method
1.
Grate the Zucchini. Use the large hole.
2.
Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.
3.
Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels.
4.
Add them along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.
5.
In another bowl, mix the flour and baking powder until combined.
6.
Add it to the vegetable mixture.
7.
Mix until well combined.
8.
Make small (lime sized) balls.
9.
Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.
10.
Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.
11.
Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.
Serve hot with ketchup / Chilli sauce/ Yogurt or sour cream.
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Recipe Reference
my kitchen notes
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4 Member Reviews
By Neha on Oct 4, 2013
These were too soggy/squishy- so I ended up adding bread crumbs- but that resulted in the upper crust getting brown very soon (leaving the underside uncooked). I liked the flavor of thyme. Will try these again to see if they taste better,
By Traudel on Sep 15, 2013
Hello
thank you for this so really really good recipe. I made this a few days ago just for me and put in some additional bacon bits. I loved it. The funny thing happened when my son who hates zucchini and carrots came into the kitchenand asked me : what's that and I answered Pancakes you can try one. Thank God he didn't ask what was inside. So he tried and said there were really good. I told him he could have the 4 or 5 leftovers and he ate them all. Score!
A few minutes later I asked him if he wanted to know what were the ingredients and he looked at me like: WHAT?
And I told him and he was like no way. But he ask me to make them again.(He is 16) So THANK YOU.
And next time I will take a picture.
Toni
59 Comments
By giselle on Jun 19, 2017
Hi, this looks great, but I am wondering what happened to the smashed potatoe (ingredients) but not in the method? I suppose I add it to the vegetable mixture, right?
Thanks a lot anyway for this recipe.
Giselle
I mention it at Step 4. :) --DK
By Jenn on Apr 9, 2017
I am wondering if one could use rice flour instead of pastry flour to make a gluten/wheat free zucchini carrot,potato pattie.
By JJ on Jan 25, 2017
Can I use AP Flour? Would the ratio change?
Oh yes. The same quantity. --DK
By Clydee on Jul 25, 2016
Just made this and the family loved it! We had it with the chili sauce. My husband said to "put it in the rotation!"
My husband says the exact same line when he likes a new recipe :) Thank you for the feedback --DK
By Karin (in Sweden) on Jul 17, 2016
Hi,
I just harvested my first squash today in my small urban plot (20 m3). Your recipe is the first I have tried from Pinterest. I liked it very much. Tasted like it was full of cheese! I took 4 fresh leaves of menthe instead of thyme. Really tasty. It would work with lemon thyme as well, don't you think. Thanks
Yes, definitely! I can't wait to try it out myself. Thank you for the feedback :) --DK
By Lynn on Mar 19, 2016
Thanks for this gorgeous looking patty/falafel. I'm a no oil girl, a la McDougall friendly recipes. I will try them in the oven or some newfangled non stick skillet. Haven't bought one yet, and didn't like the old ones, so think I might get one and initiate it with your great recipe. Sure like your site.
By Moira on Mar 15, 2016
These were delicious. I ate the lot as a main course. I added pumpkin seeds to add protein and some rosemary. Next time will leave them to harden in the fridge. One of the nicest things I've made and so healthy.
Thank you so much for the feedback. I also love your additions. Will try next time around :) --DK
By Marilyn on Nov 8, 2015
It would have been nice to be able to print just the recipe only without all the extra gaff.
By Elena on Jul 21, 2015
This is my third time making this recipe! It's delicious and super easy to make :) thanks for posting!
By Zucchini Potato Fritters Recipe – Zucchini Cutlets, a delicious and colorful mix of vegetables (Potatoes, carrots and Zucchini) with a burst of flavor from thyme. Easy to make and a tempting snack for your fussy eaters. | My Favorite Things on Jul 18, 2015
[…] Zucchini Potato Fritters Recipe – Zucchini Cutlets, a delicious and colorful mix of vegetables… […]
By Potato Zucchini Patties–another new recipe hooray! | shmeruns on Jul 15, 2015
[…] to do with all this squash (there are more growing already!) and someone (Elyse I think?) sent me this recipe for zucchini potato fritters. I decided to give them a […]
By Caroline on Jun 13, 2015
Délicieux! Fabuleux avec du thym frais. Merci ( from France)
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By vipasha on Feb 21, 2015
Great to see zucchini feature in a recipe like this... It's now quiet commonly available in Calcutta in the winter months. Welcome change from the mundane and limp torai!!
By vipasha on Feb 21, 2015
Great to see zucchini feature Ina recipe like this... It's now quiet commonly available in Calcutta in the winter months. Welcome change from the mundane and limp torai!!
By Mary on Jan 1, 2015
cam u bake them?
I don't want the oil or fat
Thank u
M
By Cake #690 on Nov 16, 2014
[...] here via Pinterest .responsive-haut { width: 180px; height: 50px; } @media(min-width: 100px) { [...]
By Tina on Oct 15, 2014
Hello! Is there a Gluten free flour substitute you recommend.?
By Stephanie Ellis on Oct 3, 2014
Hiya!!
Could you let me know the calorie allowance for these? And also, do you know if these are quite good for dieters?
By Potato Recipes Blog on Sep 26, 2014
Hi DK,
Your delicious recipe has been nominated as one of the "Top 100 Best Potato Fritters Recipes on the Internet". You can view it and vote for it here: http://potato-recipes.org/best-potato-recipes/best-potato-fritters-recipes-internet/ (position #96).
By Eleni on Sep 15, 2014
Can you bake these instead?
By Amy on Aug 18, 2014
I replaced the thyme with chopped fresh (Italian) FLAT leaf parsley....amazing!!
By Rebecca on Aug 15, 2014
Just made these! I made them into bigger patties, and had them over spaghetti squash. I also used homemade quinoa flour instead of flour. Delicious!!
By Bea on Aug 15, 2014
How many points each
By what can I make with zucchini - VeggieBoards - A Vegetarian Community on Aug 8, 2014
[...] okay, now I'm drooling. They say you can bake them instead of fry as well to avoid the oil http://chefinyou.com/2012/08/zucchini-potato-fritters/ VeganDoll is online now [...]
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[...] Zucchini Potato Fritters from Chef in [...]
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By Rizwana on Apr 29, 2014
Hi
I just want to ask can we use oats or chapati aata instead of pastry flour what is pastry flour
By Kirti on Mar 20, 2014
Hi,
I tried it without using baking powder. They came out well. Really liked it. I have tried couple of recipes from your site and they all came out nice. Step by step description is really helpful. Thanks a lot for the efforts you put in for each post.
By Jackie Lewis on Feb 18, 2014
I am no cook and my aim is definitely to stay away from anything kitchen, but I made these Zucchuni Potato Fritters and they were heavenly. Being of West Indian heritage, you will automatically know that I added some additional spices to this receipe, e.g. sprig onions, regular onions, hot pepper sauce, NO SALT.
By aneesa on Feb 14, 2014
Can v use sorakkai.
By aneesa on Feb 14, 2014
Cud v use normal sorakkai whch we get here in Chennai.
By 10 Zucchini Recipes to Try Today - My Life and Kids on Feb 5, 2014
[...] Zucchini Potato Fritters from Chef in [...]
By Nandika Dhingra on Jan 26, 2014
Hi,
Can we store these patties in the freezer and reuse it for frying ? If yes for howmany days can we store it?
Yes, its possible. But I am not sure of the number of days. --DK
By yvette Reyes on Oct 28, 2013
can't wait to try this recipe , pretty healthy for kids to eat more veggies ,thank you
By Jana on Oct 24, 2013
Just made these. I used Pampered Chef Garlic Herb Seasoning instead of Thyme. I have to say these are like veggie crack! Fantastic!
By Monica on Sep 9, 2013
I can't wait to make these, going to make them in the next couple of days.. I have a question.. I do have wheat flour, but NOT pastry flour. This will be ok right? Just wanted to make sure 1st, I don't want to mess them up. They look delicious. Thank you :wink:
By Nicole on Aug 13, 2013
mmm, i just made these, I added an onion and some seseme and pumpkin seeds. So delicious.
Now to test it on the family. Thanks for sharing
By Zucchini Crazy! | Pixels and Pumps on Aug 7, 2013
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[...] Zucchini Potato Fritters from Chef in You Rate this:Share this:FacebookTwitterPinterestEmailMorePrintGoogle +1TumblrLinkedInRedditDiggStumbleUponPocketLike this:Like Loading... [...]
By Mhee on Jul 3, 2013
These look good! I'm just wondering why flour and not breadcrumbs? And why pastry flour and not regular flour?
I would be most grateful for answers. Thank you! :)
By Ruchi on Jun 20, 2013
Hi
If I am in a hurry in the morning and want to prepare a quick breakfast can I atleast grate veggies previous night and mix everything next morning? I guess refridgerating a mixed batter isnt a good idea, right?
Thanks,
Ruchi
By Loretta on Feb 18, 2013
I think one egg will do the same a baking powder. I use egg when I make salmon patties and it gives it a little puff and lightens the patty.
By bettythrelfo on Dec 20, 2012
Made these as I have stacks of zucchini in the garden both lebanese and black jack. Used an egg to make them firmer... great many thanks :wink:
By Nish on Nov 26, 2012
Hi DK ... love your recipes .... just wanted to clarify if 'Whole Wheat Pastry Flour' is chappati atta?
Thanks!
By Archana on Sep 3, 2012
Wow! I have been banned from z... word. I am not to sy it too.:D So this is a good one. :twisted:
By deepti on Sep 1, 2012
these tasted very nice . ....i made them without the baking powder and it was fine...thank you d.k. :-D
By Cassandra on Aug 29, 2012
Yum! I made this for lunch today and it tasted fantastic. My husband wasn't so keen on the texture, but I think I know why it was mushy. I have a smaller grater than you do so my zucchini was very fine. That made it difficult to get all the water out, which would have been improved by using a cheesecloth. I definitely want to make it again and try to get the consistency right! Maybe baking would help? Thanks for posting the recipe!
By maryann k. on Aug 26, 2012
we had these with eggs over easy. we substituted one very hot very small red chili from our garden for the carrots. these were on fire! we loved it!!!
By shagun gupta on Aug 23, 2012
wheat flour refers to atta????/maida :-?
Atta. Maida is all purpose flour --DK
By puff&pie on Aug 23, 2012
:-P Really good. Must mix properly everything. My salt was little more. Rest was best..!
By Dms on Aug 22, 2012
hi
this is a wonderful recipe. i liked the idea of getting all the veggies in there. i did try it, but mine got a little soggy and so had to add some chickpea flour to hold it. but otherwise it was good.
Did you manage to squeeze out all the water from the zucchini? That would probably be the reason why it was soggy --DK
By SathyaSankar on Aug 21, 2012
Looks yummy!
By Veena on Aug 21, 2012
Hi I have been following your blog for sometime now and like a lot of the recipes you post. The only thing I have tried is the paneer paratha which sadly turned out very hard. Have been trying to make soft ones for a while now with little luck. In this recipe can I substitute cucumber for zucchini as these are not available here.
Thanks.
Were you using store bought paneer? if yes, did you bring it to room temp? 'Cos right out of fridge the paneer would be hard and if you used it, the end result will also be hard. As for replacing cucumber, frankly I have never tried making a cutlet from cucumber, so am not sure. But for the sake of experimenting, I think you can grate and squeeze out the water and try --DK
By Lawanya on Aug 20, 2012
:-P can we bake this instead of frying??
Oh yes, you can --DK
By swathi on Aug 20, 2012
:!: :!: gonna try this,luks yumzzz
By Lynda on Aug 20, 2012
:roll: wow looks great. But I'm going to try it with red bell pepper instead of carrots and add the green part of green onions.
By jayashree bala on Aug 20, 2012
hi, this recipe looks very interesting, can we add corn flour instead of wheat flour, and what is the purpose of adding baking powder. waiting for ur reply.thank u
Yes you can add whatever flour you like - it should work well. Baking powder is optional, but it adds to the "puffiness" of these cutlets giving it volume (and lightness) when they are cooking in the pan. You will see it the way it easily lifts itself off the pan once cooked. But as I said, its optional. The end result will be little denser but as far as taste is concerned it would taste just the same --DK
By Jean on Mar 10, 2018
Oh yes you can :) --DK