These Zucchini & Potato Patties bring together grated zucchini, tender potatoes, and fragrant herbs in golden pan-fried cakes that are crispy on the outside and soft inside. Enriched with melted cheese and aromatic seasonings, they make a satisfying appetizer, side dish, or light main. A dollop of herbed yogurt or a tangy dipping sauce elevates each bite. Ready in under 45 minutes, these patties showcase the best of summer produce in a fun, family-friendly format.
Cooking Time
• Preparation: 15 minutes (grating, draining, mixing)
• Resting: 10 minutes (to firm the batter)
• Pan-frying: 20 minutes
• Total Time: Approximately 45 minutes
Ingredients
• Potatoes – 2 large (approx. 400 g), peeled and grated
• Zucchini – 1 medium (approx. 200 g), grated and drained
• Salt – 1 tsp, divided
• Sweet paprika – ½ tsp
• Garlic powder – ½ tsp
• Italian seasoning – 1 tsp
• Fresh green onions – 3 stalks, thinly sliced
• Fresh parsley – 2 Tbsp, chopped
• Eggs – 2 large, beaten
• All-purpose flour – 3–4 Tbsp (as needed for binding)
• Cheese – 100 g (3.5 oz) shredded cheddar or mozzarella
• Olive oil – for frying (approx. 4 Tbsp)
For the Yogurt-Dill Dip (optional):
• Greek yogurt – 4 Tbsp
• Fresh dill – 1 Tbsp, chopped
• Salt – pinch
• Lemon juice – 1 tsp
Step-by-Step Cooking Directions
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Prep & Drain Vegetables
In a colander, toss grated potatoes and zucchini with ½ tsp salt. Let sit 5 minutes to draw out moisture, then squeeze firmly in a clean cloth or paper towels to drain. -
Mix the Patty Batter
In a large bowl, combine drained vegetables, ½ tsp salt, ½ tsp paprika, ½ tsp garlic powder, 1 tsp Italian seasoning, sliced green onions, and chopped parsley. Stir in beaten eggs and 100 g cheese. Gradually add flour, 1 Tbsp at a time, until the mixture holds together but remains moist. -
Shape the Patties
Using your hands or a ⅓-cup scoop, form the batter into 8–10 even patties, about 1 cm thick. Place them on a parchment-lined tray while you heat the pan. -
Pan-Fry to Golden
Heat 2 Tbsp olive oil in a nonstick skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until crisp and golden. Add more oil between batches as needed. Transfer cooked patties to a paper-towel-lined plate to drain. -
Make the Dip
Whisk together Greek yogurt, chopped dill, a pinch of salt, and lemon juice. Chill until ready to serve. -
Serve
Arrange patties on a platter, garnish with extra parsley and green onions, and serve warm alongside the yogurt-dill dip.
Nutritional Information (per patty, without dip)
• Calories: 140 kcal
• Protein: 5 g
• Carbohydrates: 12 g
• Dietary Fiber: 2 g
• Sugars: 1.5 g
• Total Fat: 8 g
• Saturated Fat: 2.5 g
• Sodium: 240 mg
The Origins and Popularity of the Recipe
Vegetable patties trace back to Eastern European and Middle Eastern cuisines—such as Israeli sabich or Indian aloo tikki—where grated produce is bound with spices and fried. Zucchini and potato combine classic fritter traditions with Mediterranean flavors, and the addition of cheese modernizes the format. These patties have surged in popularity on social media for their simplicity, versatility, and crowd-pleasing appeal.
Reasons Why You’ll Love the Recipe
• Crispy Exterior, Tender Interior: Achieves a satisfying contrast without deep-frying.
• Vegetable-Forward: Packs a double dose of zucchini and potatoes.
• Easy to Customize: Swap herbs, spices, or cheese to suit your taste.
• Make-Ahead Friendly: Patties can be shaped and refrigerated before frying.
• Family-Friendly: Mild spices ensure wide appeal, with dip for extra fun.
Health Benefits
Zucchini and potatoes are rich in fiber, vitamins C and B6, and potassium. Eggs and cheese provide protein and calcium. Olive oil delivers heart-healthy monounsaturated fats. By pan-frying in moderate oil and controlling portion size, these patties fit into a balanced diet.
Serving Suggestions
• As an Appetizer: Serve bite-sized with toothpicks and dipping sauce.
• Main Course: Accompany with a fresh salad or roasted vegetables.
• Sandwiches: Sandwich a patty between buns with lettuce and tomato.
• Brunch Plate: Pair with poached eggs and avocado slices.
Common Mistakes to Avoid
• Skipping Drainage: Excess moisture prevents crisping—drain veggies well.
• Overloading the Pan: Fry in batches to maintain oil temperature and ensure even browning.
• Insufficient Binding: Add flour gradually; too little leads to falling-apart patties.
• High Heat: Medium heat is key to cooking through without burning.
Pairing Recommendations
• Wines: A crisp, unoaked Chardonnay or dry rosé.
• Beers: A light lager or wheat beer.
• Non-Alcoholic: Sparkling lemonade or cucumber-mint water.
Cooking Tips
• Uniform Grating: Use the same grater size for potatoes and zucchini.
• Rest the Batter: Let patties sit 5 minutes before frying to hydrate.
• Oil Quality: Use a neutral oil with a high smoke point like avocado or canola.
• Reheating: Warm leftover patties in a 160 °C oven for 10 minutes to re-crisp.
Similar Recipes to Try
• Corn & Potato Fritters
• Spinach & Chickpea Patties
• Carrot & Halloumi Cakes
• Sweet Potato & Black Bean Burgers
• Broccoli & Cheese Pancakes
Variations to Try
• Spicy: Add finely chopped jalapeño or ½ tsp chili flakes.
• Herb-Infused: Fold in fresh basil, dill, or cilantro.
• Cheese Swap: Use feta or goat cheese for tang.
• Vegan: Use flax “eggs” (1 Tbsp flaxseed + 3 Tbsp water per egg) and nutritional yeast.
• Grain Boost: Stir in 2 Tbsp cooked quinoa or bulgur for extra texture.
Ingredient Spotlight
Zucchini: Low in calories and high in hydration, zucchini absorbs flavors and holds moisture, making it ideal for tender fritters that stay light yet satisfying.
Conclusion
These Zucchini & Potato Patties offer a delicious way to enjoy summer vegetables in a fun, handheld format. With simple ingredients, easy assembly, and a crispy finish, they’re perfect for any meal occasion. Serve them hot with a tangy dip or as part of a larger spread—either way, they’re sure to become a staple in your recipe collection.
FAQ
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Can I bake instead of fry?
Yes—place patties on a parchment-lined tray, spray with oil, and bake at 200 °C (400 °F) for 20 minutes, flipping halfway. -
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in an oven or skillet. -
Can I freeze the uncooked patties?
Freeze shaped patties on a tray, then transfer to a bag; fry or bake from frozen, adding a few minutes to cooking time. -
What’s the best way to prevent them from sticking?
Ensure the pan and oil are hot before adding patties, and avoid moving them until the bottom is set. -
Can I add other vegetables?
Grated carrot, sweet potato, or finely chopped spinach work beautifully. -
Is the dip necessary?
The yogurt-dill sauce adds brightness but you can serve with ketchup, aioli, or salsa. -
How thick should the patties be?
About 1 cm thick for even cooking and crisp edges. -
Can I make them gluten-free?
Use a gluten-free flour or 2 Tbsp ground oats in place of all-purpose flour. -
What’s the ideal oil temperature?
175–180 °C (350–360 °F); test with a small piece—if it sizzles gently, it’s ready. -
How do I achieve extra crunch?
Add 2 Tbsp cornmeal or panko breadcrumbs to the batter.