Some dishes feel right at home anywhere — as a side on a family table, a quick snack in the afternoon, or tucked into a lunchbox for later. Zucchini potato fritters are just that kind of recipe. Crisp and golden on the outside, tender in the middle, and lightly seasoned so they’re easy to pair with almost anything. They’re simple to mix together, use everyday ingredients, and bring that cozy, homemade feel with every bite.

Light and Crisp with Every Bite

The first bite gives a gentle crunch, the edges shattering just enough before the warm, soft center takes over. You catch the earthiness of potato, the fresh green note of zucchini, and a faint sweetness from the onion. A sprinkle of herbs lingers bright on the tongue, while the fritters themselves stay light instead of heavy. Paired with something cool and creamy for dipping, they’re crisp, savory, and irresistible all at once.

Ingredients:

• 2 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• ½ small onion, grated or finely minced
• 2 eggs, lightly beaten
• 2–4 tbsp all-purpose flour (optional; helps bind and makes fritters sturdier — you can also use:)
  – Breadcrumbs (adds a slightly crispier texture)
  – Cornstarch (light binding without adding breadiness)
• ¼ cup grated Parmesan cheese (optional, for extra flavor)
• 2 tbsp fresh parsley, finely chopped (or dill)
• ½ tsp salt
• ¼ tsp black pepper
• Neutral oil for frying (preferred avocado)

Instructions:

1. Squeeze out all liquid from the grated zucchini and potato:
   Place them in a clean kitchen towel and press firmly until very dry. This step makes the fritters crisp and prevents them from falling apart.
2. Mix vegetables with onion, eggs, herbs, and seasonings:
   Combine everything in a large bowl, stirring until evenly blended. Parmesan can be added here if you’re using it.
3. Add flour, breadcrumbs, or cornstarch only if mixture feels too wet:
   Start with 2 tablespoons and increase as needed until the mixture holds together. For lighter fritters, skip this step.
4. Heat a thin layer of neutral oil (preferred avocado) in a skillet over medium heat:
   Wait until the oil is hot before frying to help the fritters cook evenly and develop a crisp crust.
5. Scoop and flatten about 2 tablespoons of mixture for each fritter:
   Place the scoops gently into the hot skillet and flatten lightly with the back of a spoon.
6. Cook 3–4 minutes per side until golden and crisp:
   Adjust heat if necessary so the fritters don’t burn while still cooking through.
7. Transfer cooked fritters to a wire rack and serve warm:
   Letting them rest on a rack instead of paper towels keeps the bottoms crisp. Serve with sour cream, yogurt, or a dipping sauce.

Storage:

• Store in an airtight container in the refrigerator for up to 3 days. Place parchment between layers if stacking.
• Reheat on a wire rack in a 180°C (350°F) oven until hot and crisp.
• Freeze fritters between parchment layers for longer storage and reheat straight from frozen on a rack.

Note

• Squeezing out the liquid from zucchini and potato is the most important step for fritters that stay crisp.
• Flour, breadcrumbs, or cornstarch are only needed if the mixture feels too wet.
• Parmesan adds extra flavor but the fritters are still good without it.
• Fresh herbs like parsley, dill, or chives brighten the flavor.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs