Zucchini Potato Fritters
Every once in a while I think about a few ingredients that might taste good together, I make it, and it comes out better than I ever expected. No trial and error. No “Oh, geese. Is this potato with salt or salt with a side of potato?” moments. Just pure goodness. These zucchini potato fritters are one of those foods that just came together better than I could have planned.
Just as I was excited to find that I could make a better vegan creamy pesto sauce than any regular dairy version, I am incredibly excited to share these totally unexpected and amazing zucchini potato fritters with the world.
As you may have noticed, this is a versatile dish, so beware of optional ingredients ahead. Because many of my readers are vegan, I made sure to make the zucchini potato fritter portion vegan friendly. If you don’t mind eggs, you can use regular mayonnaise for the chipotle cream sauce and top the fritters with a fried egg for a vegetarian twist.
While an egg topping occasionally designates a meal as breakfast only, I know you and I can get more creative than that. These zucchini potato fritters can be used in salads, as burger patties, or can just fly solo on their own.
If you haven’t already caught on, I think they’re pretty great. Kind of like a proud mother whose child just graduated at the top of their class, I’m ready to brag about these zucchini potato fritters all day long. Crispy on the outside and topped with a spicy cream sauce, they can be enjoyed at any time of the day, but are a bit fussy about waiting too long for your attention. Make sure you eat them right after being cooked to maximize crunch.
Zucchini Potato Fritters
(makes 5 patties)
- 3 yellow potatoes
- 2 large zucchinis
- 1/3 cup of bread crumbs
- 2 tbsp all purpose flour
- ½ tbsp coarse sea salt + 1 tsp coarse sea salt
- ½ tbsp paprika
- ½ tbsp.cumin
- ½ tbsp garlic powder
- ½ tbsp. red chili flakes
- 1 tsp cumin
- ground black pepper to taste
- 2 tbsp olive oil
- 5 eggs (optional)
Chipotle Cream Sauce
- 3 chipotle peppers (from Chipotle Peppers in Adobo Sauce can)
- 1/3 cup mayonnaise or vegan mayo
- ½ lemon, juiced
- 1 clove of garlic
- salt and pepper to taste
- Grate zucchini and potatoes with a cheese grater into a clean dishcloth or cheesecloth.
- Tie up cloth with zucchini/potato mixture inside and squeeze as much water out as possible. You really want to make sure the mix has as little water as possible.
- Place wringed out mixture in a large bowl and mix in ½ tablespoon of coarse sea salt. Allow to sit for about 5 minutes.
- Gather zucchini/potato mix together in the cloth again, wringing out any water that may have been pulled out by the salt. Your mixture should be a bit smaller now and slightly sticky.
- Place mixture back into the large bowl. Season with additional teaspoon of salt, paprika, cumin, coriander, black pepper, red chili flakes, and garlic powder. Add in breadcrumbs and flour. Mix everything to coat evenly.
- Form zucchini/potato mixture into palm sized balls. You can make smaller balls for a thinner and crispier fritter or larger balls for a thicker and meatier fritter.
- In a non-stick skillet, heat 2 tablespoons of olive oil on medium heat. Place fritter balls into the skillet, flattening them out into patties.
- Cook on both sides until crispy and brown.
- Mix chipotle peppers, lemon juice, mayonnaise and salt and pepper into a food processor until smooth.
- If you’re topping the fritters with eggs, fry them in the same skillet used to cook the fritters.
- Top fritters with egg and chipotle pepper cream sauce. Can be served optionally with avocado and topped with fresh chopped chives.