Last Updated on 12 July, 2026 by Elby | The Tasteful Pantry
Potato and zucchini fritters are crispy, cheesy, savoury flavour bombs! Ideal for non-veggie lovers and veggie lovers alike. In my kitchen, fritters are a go-to for using up older veggies in the fridge – such a tasty option and something the whole family loves. Serve them with garlic yoghurt sauce and a Greek salad.
Ingredients for Potato and Zucchini Fritters
Potatoes and zucchini are the bulk of the vegetable fritters and a great way to use up old veggies to reduce your food waste!
Eggs, sour cream, plain flour, cornflour, baking powder, salt, pepper and garlic powder make the batter.
Tasty cheese and green shallots are the tasty add ins, and then of course, oil for frying – canola or vegetable oil options.
How to Make Vegetable Fritters
Step 1: Set a colander over a bowl. Add the potato and zucchini, sprinkle with one teaspoon of salt, and toss well. Let sit while you prepare the other ingredients (15 minutes is good), stirring occasionally so the salt can draw out excess moisture.
Step 2: While the vegetables rest, whisk together the eggs, sour cream, flour, cornflour, baking powder, salt, pepper and garlic powder in a medium bowl until smooth.
Step 3: Add the cheese, shallots, and drained potato and zucchini to the bowl, stirring until everything is evenly coated in the batter.
Step 4: Heat two teaspoons of oil in a heavy-based frying pan over medium heat. Spoon 1–2 tablespoons of batter into the pan for each fritter, gently spreading to an even thickness (about 1 cm high). Cook in batches without overcrowding the pan.
Step 5: Cook for 2–3 minutes, then flip and cook for a further 2 minutes, or until golden and cooked through. Transfer to a paper towel-lined tray to drain.
Step 6: Repeat with the remaining batter, adding more oil to the pan as needed. To keep the fritters warm, place them in the oven at 120°C conventional (or 100°C fan forced) until ready to serve.
FAQs for Vegetable Fritters
Can I make the vegetable fritters ahead of time?
Yes, they reheat really well. Store them in the fridge and warm them in the oven or air fryer to bring back that crisp exterior.
Why do I have to salt the vegetables first?
Salting the grated potato and zucchini draws out the moisture helps the fritters hold together – stops them from going soggy.
What’s the best oil for frying?
A neutral oil like canola works best as it handles heat well and doesn’t overpower the flavour. But you can also use vegetable oil. Don’t use olive oil!
Why are my fritters falling apart?
This usually means there’s too much moisture in the vegetables or not enough binding. Make sure to drain really well (literally squeeze the moisture out) and mix thoroughly so the batter coats everything evenly.
How do I know when the fritters are cooked through?
They should be golden on both sides and feel set in the centre. If they’re browning too quickly, lower the heat slightly to cook them through evenly.
Can I bake vegetable fritters instead of frying?
If you are looking for a less ‘fatty’ option use oil spray instead of the pourable oil. This will change both the texture and flavour slightly, but still makes for a nice fritter!
What else can I use zucchini in?
Zucchini is one of my favourite vegetables to cook with. You can hide in a healthy bolognese, use it for sweet chocolate zucchini cake or star in zucchini slice.
Easy Vegetable Fritter Recipes and Vegetarian Potato Sides
- Zucchini Fritters with Mint & Feta
- Sweet Corn Fritters
- Cheesy Stuffed Potatoes
- 3 Ingredient Potato Bake
- Crispy Semolina Potatoes
- Crispy Semolina Potatoes
- Turkish Zucchini Fritters (Kabak Mücver)
Feedback and More: Leave a star rating ⭐⭐⭐⭐⭐ and comment below to let me know what you thought of the potato and zucchini fritters recipe. Cheers, Elby!
If you enjoyed this, you might like some of my other vegetarian mains or zucchini recipes. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Potato and Zucchini Fritters
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 400 grams potatoes - approx. 2 large or 3-4 medium, peeled and finely grated
- 250 grams zucchini - approx. 1 medium to large, finely grated
- 2 tsp salt
- 2 eggs
- 50 grams sour cream
- 80 grams flour - plain, approx. 1/2 cup
- 1 tbsp cornflour - approx. 10 grams
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 150 grams cheddar cheese - grated
- 4 green shallots - finely sliced
- 60 ml canola oil - or other oil for frying, not olive oil
Instructions
- Rest a colander over a bowl and place the potato and zucchini into the colander along with one teaspoon of salt. Stir to combine. Leave for 15 minutes, stirring occasionally, to let the salt draw the liquid out of the vegetables.
- Meanwhile, lightly whisk the eggs, sour cream, flour, cornflour, baking powder, salt, pepper and garlic powder in a medium bowl until smooth.
- Squeeze any excess moisture out of the potatoes and zucchini and discard. Add the veggies to the egg mix along with the cheese and shallots. Stir until coated with the batter.
- Heat 2 teaspoons of the oil in a heavy based frying pan over medium heat. Drop 1-2 tablespoons of the batter into the pan and lightly spread (so it is even, but not flat – they should be approx. 1cm in height). Continue until the pan is full but not crowded. Cook for 2-3 minutes, flip and cook for another 2 minutes or until cooked through. Transfer to a paper towel lined tray.
- Repeat the process adding more oil as necessary and continue cooking fritters for the remainder of the batter. To keep the fritters warm, leave them in the oven at a temperature of 120°C conventional | 100°C fan forced until you’re ready to eat.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
