These flourless zucchini potato fritters are simple and delectable. The potato is the key for these beauties. Be sure to use a russet so you get all the good potato starch that helps bind the ingredients together. They turn out crispy on the outside and tender on the inside. Perfect for breakfast, lunch or dinner!
Zucchini Potato Fritters
Makes 3 servings (about 2 per person)
1 medium russet potato, unpeeled (organic preferred)
1 medium zucchini, trimmed (organic preferred)
2 Tbsp. red onion, finely grated
1 garlic clove, finely minced
1 egg (organic preferred)
1/2 tsp. sea salt (plus more to remove liquid from veggies)
1/4 tsp. fresh black pepper
Ghee, olive or avocado oil for pan frying
This is a bit of a messy endeavor but worth it! Start by grating your zucchini using the coarse side of your box grater. Grate all zucchini onto a plate and mix with 1/2 tsp. sea salt. Let sit about 5-10 mins. to remove excess water.
In the meantime, place a large sieve over a bowl and using the fine side of your box grater, grate your potato into the sieve. Once complete, add 1/2 tsp. sea salt to potato and mix (again, we don’t want excess water mucking up our recipe). Let sit a few minutes, then squeeze potato shreds with your hand, letting the water strain through the sieve into the bowl. Place dry shreds into a clean mixing bowl. Continue straining potato until all shreds are dry. Now comes the cool part. In the bottom of that collected potato water is the starch we need for the fritters. Carefully pour off the water and you’ll see the white starch at the bottom. Once all water is removed, scoop the starch into the mixing bowl with the potatoes.
Preheat a cast iron pan to medium heat and add enough ghee (or olive oil) to cover the bottom of the pan. Using your hands, squeeze the excess water from the zucchini and place on a clean kitchen towel. I use a two-step drying method to ensure I don’t get soggy fritters. Once you’ve hand-squeezed the zucchini, fold up the towel and squeeze again over the sink. You’ll be amazed as even more water comes out! Add dry zucchini and remaining ingredients to the potato mixture and stir well to combine.
Drop spoonfuls of fritter mixture onto the heated pan. You can pat these out a bit to roughly 3″ wide by 1/4″ thick. Cook on each side about 3 mins until they are crispy and golden brown.
Let me know what you think. I hope you love these!
Copyright 2023, Nourished & Whole