Crispy Potato and Zucchini Fritters with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 fritters)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 medium russet potatoes (about 450 g), peeled and coarsely grated
• 2 medium zucchini (about 350 g), coarsely grated
• 1 small yellow onion, finely grated or minced
• 2 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (20 g) finely grated Parmesan cheese (optional but recommended)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill or chives
• 1 tsp fine salt, plus extra to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder or 1 small garlic clove, minced
• 1/4 tsp baking powder
• 1/3 cup (80 ml) neutral oil for frying (such as canola or sunflower)
• To serve: lemon wedges, sour cream or Greek yogurt, extra herbs

Do This

• 1. Grate potatoes and zucchini; toss with 1/2 tsp salt and let sit 10 minutes to draw out moisture.
• 2. Squeeze vegetables very dry in a clean towel or cheesecloth; transfer to a large bowl.
• 3. Add onion, eggs, flour, Parmesan, herbs, remaining salt, pepper, garlic, and baking powder; mix to a thick, spoonable batter.
• 4. Heat 2–3 tbsp oil in a large skillet over medium to medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).
• 5. Drop 2 heaping tbsp batter per fritter into the pan, flatten gently to about 1 cm thick; cook 3–4 minutes per side until deep golden and crisp.
• 6. Drain on paper towels, sprinkle with a pinch of salt while hot; repeat with remaining batter, adding more oil as needed.
• 7. Serve warm with lemon wedges, a dollop of sour cream or Greek yogurt, and extra chopped herbs.

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Why You’ll Love This Recipe

• Crispy on the outside, tender and full of veggies on the inside, with loads of fresh herb flavor.
• Pan-fried instead of deep-fried, so you get the crunch without needing a vat of oil.
• Perfect as a light snack, starter, or side dish that pairs well with almost any main.
• Uses simple, affordable ingredients and comes together quickly for weeknight cooking.

Grocery List

• Produce: Russet potatoes, zucchini, yellow onion, garlic (if using fresh), fresh parsley, fresh dill or chives, lemon.
• Dairy: Eggs, Parmesan cheese (optional), sour cream or Greek yogurt for serving.
• Pantry: All-purpose flour, salt, black pepper, garlic powder (if using), baking powder, neutral frying oil (canola, sunflower, or vegetable oil).

Full Ingredients

For the Fritters

• 2 medium russet potatoes (about 450 g), peeled and coarsely grated
• 2 medium zucchini (about 350 g), coarsely grated
• 1 small yellow onion (or 1/2 medium), finely grated or very finely minced
• 2 large eggs
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (20 g) finely grated Parmesan cheese (optional, but adds great flavor)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill or chives
• 1 tsp fine sea salt (divided: 1/2 tsp for salting vegetables + 1/2 tsp for the batter, or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder or 1 small garlic clove, minced
• 1/4 tsp baking powder (helps keep fritters a bit lighter and less dense)
• 1/3 cup (80 ml) neutral oil for frying (canola, sunflower, or vegetable oil), plus more as needed

For Serving (Optional but Recommended)

• Lemon wedges
• Sour cream or thick Greek yogurt
• Extra chopped fresh herbs (parsley, dill, or chives)
• Pinch of flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Prepare and Salt the Vegetables

Peel the potatoes and coarsely grate them using the large holes of a box grater or a food processor fitted with a grating disk. Coarsely grate the zucchini the same way. Place the grated potato and zucchini into a large mixing bowl.

Sprinkle the vegetables with 1/2 teaspoon of the salt and toss well with your hands to distribute it evenly. Let the mixture sit for 10 minutes. This step draws out excess moisture, which is essential for getting crisp fritters instead of soggy ones.

Step 2: Squeeze Out Excess Moisture

After 10 minutes, transfer the salted potato-zucchini mixture to the center of a clean kitchen towel or several layers of cheesecloth. Gather up the edges to form a tight bundle. Working over the sink or another bowl, twist and squeeze firmly to press out as much liquid as possible. Keep going until the mixture feels quite dry and no more liquid drips out easily.

Discard the liquid and place the squeezed vegetable mixture into a clean, dry large bowl. The drier the vegetables, the crispier your fritters will be.

Step 3: Mix the Fritter Batter

Finely grate or very finely mince the onion. If it seems very juicy, you can lightly squeeze it in a paper towel to remove a little excess moisture. Add the onion to the bowl with the potato and zucchini.

Add the eggs, flour, Parmesan (if using), chopped parsley, chopped dill or chives, remaining 1/2 teaspoon salt, black pepper, garlic powder (or minced garlic), and baking powder. Use a fork or spatula to mix until everything is evenly combined and coated. The mixture should be thick and hold together when pressed – similar to a loose pancake batter with lots of vegetable pieces. If it seems very wet or runny, add an extra 1–2 tablespoons of flour, just until it holds together.

Step 4: Preheat the Pan and Oil

Set a large, heavy-bottomed skillet (cast iron or a heavy nonstick pan works best) over medium to medium-high heat. Add 2–3 tablespoons of oil to the pan. Allow the oil to heat until it is shimmering but not smoking, about 2–3 minutes. If you have an instant-read thermometer, you are aiming for around 350°F (175°C).

To test if the oil is ready, drop a tiny bit of batter into the pan. It should sizzle immediately and start to brown around the edges within a few seconds.

Step 5: Form and Fry the Fritters

Once the oil is hot, scoop about 2 heaping tablespoons of batter per fritter (you can use a medium cookie scoop or a spoon) and carefully drop it into the pan. Use the back of the spoon or a spatula to gently flatten each mound to about 1 cm (just under 1/2 inch) thick. Do not overcrowd the pan; leave a little space between fritters so you can flip them easily.

Cook the fritters for 3–4 minutes on the first side, until the bottoms are a deep golden brown and the edges look crisp. Flip carefully using a thin spatula, and cook for another 3–4 minutes on the second side, until equally golden and cooked through. Adjust the heat as needed to prevent burning while maintaining a steady sizzle.

Step 6: Drain and Keep Warm

As each batch finishes, transfer the fritters to a plate or tray lined with paper towels to absorb excess oil. While they are still hot, sprinkle lightly with a pinch of salt to enhance the flavor.

To keep the fritters warm while you cook the remaining batter, place the drained fritters on a wire rack set over a baking sheet and keep them in a low oven at 200°F (95°C). Add another tablespoon or two of oil to the pan between batches as needed, letting it reheat before cooking more fritters.

Step 7: Garnish and Serve

When all the fritters are cooked, arrange them on a warm serving platter. Garnish with extra chopped herbs and a light sprinkle of flaky sea salt, if you like.

Serve immediately with lemon wedges for squeezing over the top and a generous dollop of sour cream or Greek yogurt on the side. The bright lemon and cool, creamy topping balance the crisp, savory fritters perfectly. Enjoy them as a snack, appetizer, or a side dish with grilled meats, roasted chicken, or a simple green salad.

Pro Tips

• Squeeze very well: Removing moisture from the potatoes and zucchini is the number one key to crisp fritters. Take your time with this step.
• Control the heat: If the fritters brown too quickly but are still soft inside, lower the heat slightly. If they are not browning after a minute, raise the heat a little.
• Do a test fritter: Fry one small fritter first. Taste and adjust salt, pepper, or herbs in the batter before cooking the rest.
• Do not flip too early: Let the first side get deeply golden before flipping. This helps the fritters hold together and develop a good crust.
• Use a wire rack if possible: Cooling on a rack instead of directly on a plate keeps the bottoms from steaming and going soggy.

Variations

• Cheesy fritters: Add up to 1/2 cup (50 g) shredded cheddar or Gruyère along with the Parmesan for a richer, cheesier fritter.
• Spiced version: Add 1/2 tsp smoked paprika and a pinch of chili flakes or cayenne to the batter for a gentle smoky heat.
• Herb and lemon twist: Stir 1 tsp finely grated lemon zest into the batter and use extra fresh dill for a bright, fresh flavor profile.

Storage & Make-Ahead

These fritters are best served hot and crisp, but they also store and reheat well. To store, let the cooked fritters cool completely, then place them in an airtight container with parchment paper between layers. Refrigerate for up to 3 days.

For longer storage, arrange cooled fritters in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. Freeze for up to 2 months.

To reheat, place refrigerated or frozen fritters on a wire rack set over a baking sheet and warm in a 375°F (190°C) oven for 8–12 minutes, flipping halfway through, until heated through and crisp again. You can also reheat in an air fryer at 360°F (180°C) for 5–8 minutes. Avoid microwaving if you can, as it will make them soft rather than crispy.

Nutrition (per serving)

Approximate values per serving (assuming 4 servings, without toppings): about 220 calories; 9 g fat; 26 g carbohydrates; 4 g fiber; 5 g sugar; 7 g protein; 380 mg sodium. Serving with a tablespoon of sour cream or Greek yogurt adds roughly 25–30 calories and 2–3 g protein per serving.