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Potato and Zucchini Fritters with Cheese

Crispy on the outside and soft on the inside, these fritters blend potatoes and zucchini with cheese for a comforting snack or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 fritters
Course: Appetizer, Side Dish, Snack
Cuisine: Eastern European, Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium medium potatoes Choose starchy varieties like Russets for fluffier results.
  • 1 medium medium zucchini Freshness is key! Look for vibrant green, firm zucchini.
  • 1 fresh finely chopped fresh onion Yellow onions work well, but feel free to experiment with red for a sweeter taste.
  • 1 clove pressed garlic Fresh garlic adds a delicious aromatic note.
Fritters Binding and Flavor
  • 50 g grated cheese Comté, Gruyère, Emmental, or similar; opt for high-quality cheese to enhance flavor.
  • 1 fresh egg Essential for binding; make sure it’s at room temperature for even mixing.
  • 2 tablespoons cornstarch or flour Use corn starch for a gluten-free option!
Cooking Essentials
  • to taste salt and pepper Don’t skimp on seasoning to accentuate the dish's natural flavors!
  • as needed tablespoons olive oil A good quality extra virgin olive oil elevates the flavor.

Method
 

Preparation
  1. Peel the potatoes, rinse under cold water, and dry them. Grate the potatoes into a large mixing bowl using a coarse vegetable grater.
  2. Wash the zucchini, dry it thoroughly, and grate it as well, adding it to the bowl of potatoes.
Mix Ingredients
  1. Add the finely chopped onion and pressed garlic to the bowl. Add cornstarch or flour, and season generously with salt and pepper. Mix well.
  2. Sprinkle in the grated cheese, then add the egg. Stir until the mixture is homogenous.
Cooking
  1. In a large frying pan, heat a generous amount of olive oil over medium-high heat.
  2. Take about a large tablespoon of the mixture and drop it into the pan, flattening slightly. Cook each fritter for about 5 to 7 minutes, or until golden brown, then flip and cook for another 5 minutes.
  3. Once browned on both sides, remove the fritters and place on paper towels to drain excess oil. Repeat until all mixture is used.

Notes

Store leftovers in an airtight container for up to three days; reheat in the oven for best results. You can prepare the batter in advance for convenience.