Zucchini Potato Fritters

By DK on Aug 20, 2012
Zucchini, Potato, Carrot Patties | Zucchini Recipes
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 At times I also write the entire post and keep it ready only to post so much later that I find what I wrote is much outdated.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)
Zucchini, Potato, Carrot Patties | Zucchini Recipes
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.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
I used her combo idea in a  regular Zucchini fritters recipe and this variation is even better. I used carrots for color, hence you don't really get their taste. But you taste the zucchini and the meaty potatoes along with aromatic thyme which gives it a burst of flavor. Its crispy on the outside , soft and meaty on the inside. Personally we loved it with ketchup. I mean where there are potatoes, there ought to be ketchup. Enjoy these as a snack, as an appetizer or as a breakfast along with an omelet
References

my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 3 people
Yield: 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.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
2
Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
3
Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
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.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
5
In another bowl, mix the flour and baking powder until combined.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
6
Add it to the vegetable mixture.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
7
Mix until well combined.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
8
Make small (lime sized) balls.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
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.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
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.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
11
Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.
Zucchini, Potato, Carrot Patties | Zucchini Recipes
Serve hot with ketchup / Chilli sauce/ Yogurt or sour cream. Zucchini, Potato, Carrot Patties | Zucchini Recipes
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33 Responses to “Zucchini Potato Fritters”
  1. Rizwana

    Hi
    I just want to ask can we use oats or chapati aata instead of pastry flour what is pastry flour

  2. Kirti

    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.

  3. Jackie Lewis

    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.

  4. aneesa
  5. aneesa

    Cud v use normal sorakkai whch we get here in Chennai.

  6. Nandika Dhingra

    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

  7. yvette Reyes

    can’t wait to try this recipe , pretty healthy for kids to eat more veggies ,thank you

  8. Just made these. I used Pampered Chef Garlic Herb Seasoning instead of Thyme. I have to say these are like veggie crack! Fantastic!

  9. Monica

    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:

  10. Nicole

    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

  11. Mhee

    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! :)

  12. Ruchi

    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

  13. Loretta

    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.

  14. bettythrelfo

    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:

  15. Nish

    Hi DK … love your recipes …. just wanted to clarify if ‘Whole Wheat Pastry Flour’ is chappati atta?
    Thanks!

  16. Wow! I have been banned from z… word. I am not to sy it too.:D So this is a good one. :twisted:

  17. deepti

    these tasted very nice . ….i made them without the baking powder and it was fine…thank you d.k. :-D

  18. 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!

  19. maryann k.

    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!!!

  20. shagun gupta

    wheat flour refers to atta????/maida :-?

    Atta. Maida is all purpose flour –DK

  21. :-P Really good. Must mix properly everything. My salt was little more. Rest was best..!

  22. Dms

    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

  23. Veena

    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

  24. Lawanya

    :-P can we bake this instead of frying??

    Oh yes, you can –DK

  25. swathi

    :!: :!: gonna try this,luks yumzzz

  26. Lynda

    :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.

  27. jayashree bala

    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

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