Tender and super creamy on the inside, with a crisp outside. These Potato Fritters with zucchini and cheddar cheese are the ideal warming side dish for a peaceful evening enjoyed in the quiet of one’s own home.

While I like indulging sometimes while eating out, I prefer to prepare rather nutritious meals at home. This potato fritter recipe with zucchini is no exception: Just like the restaurant potato fritters, they have a pleasantly crispy outside, while remaining delicate on the inside. Additionally, they have the ideal amount of salt, which makes it difficult to eat just one. These potato fritters, in contrast to those served at restaurants, are prepared on the stovetop rather than in a deep fryer. And they hide a heaping extra serving of healthy zucchini inside.

These potato fritters are a wonderful way to use up any leftover zucchini that you may have on hand, and they can be enjoyed as a side dish with supper, as a breakfast dish accompanied by a poached egg, or as a warm and comforting snack.


2 Cups.Of shredded Yukon gold potatoes.

2 Cups.Of shredded zucchini.

1/2 medium yellow onion – shredded.

3 large beaten eggs.

1/2 Cup.Of seasoned whole wheat breadcrumbs.

1/3 Cup.Of white whole wheat flour.

1 Tsp.Of garlic powder.

1/2 Tsp.Of ground black pepper.

1 Tsp.Of baking soda.

1/2 Cup.Of freshly grated cheddar cheese.

2 Tbsp.Of olive oil – for frying.


Step 1:

Start by preheating the oven to 200 degrees Fahrenheit before you begin making the fritters. This will allow you to maintain the fritters at a consistent temperature. Lay the zucchini, potatoes, and onion on a clean kitchen towel and squeeze out as much liquid as possible, replacing the towel once or twice as necessary.

Step 2:

In a large bowl, combine the shredded veggies with the eggs, breadcrumbs, flour, garlic powder, and baking soda. Mix until entirely blended, using your fingers if required to ensure sure all of the ingredients are uniformly spread. Add the shredded cheese and mix it together.

Step 3:

Warm up one tablespoon of olive oil in a big skillet that doesn’t stick by heating it over medium heat. You should use the back of the measuring spoon or the bottom of a drinking glass to smooth out a piece of the fritter batter that is about the size of a scant 1/4 cup and place it in the center of the frying pan.

Step 4:

When the first side is golden, about 3–4 minutes, turn and cook for another 3–4 minutes. Depending on the kind of pan you’re using, you may need to adjust the heat as you go to ensure that the pancakes cook through yet remain crisp on the exterior.

Step 5:

Repeat with the remaining batter, keeping portions warm as desired in the oven. If surplus liquid gathers in the bottom of the dish, dump it. Serve while still warm, topping each portion with Greek yogurt and fresh chives.

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