Quick N Easy Potato Fitters RECIPE

Quick N Easy Potato Fitters RECIPE 

Crisp on the outside but delicate and creamy on the interior. These simple potato fritters with zucchini and cheddar cheese are the ideal comfort food for the day.

Why you’ll love this homemade potato fritters recipe:

Perfect texture. Only crispy potatoes and zucchini will suffice! These potato fritters are beautifully crispy on the outside, tender on the inside, and just the proper amount of salt to make it difficult to stop at one.

Healthy. While I enjoy treating myself from time to time when dining out, I prefer to keep things healthy at home. Unlike restaurant potato fritters, these are prepared on the stovetop rather than in a deep fryer. They also contain an additional generous serving of healthful zucchini (similar to these Zucchini Enchiladas).
Versatile. These potato fritters are a fantastic addition to any meal, anytime! Serve them as a side dish with supper (I recommend Fish & Chips), over a poached egg for breakfast (like these Leftover Stuffing Cakes), or as a comforting snack.

Recipe Variations:

• No Zucchini Potato Fritters. Omit the zucchini and create this meal with only potatoes.
• Zucchini fritters. For those who prefer a crispy fritter made entirely from zucchini.
• Potato fritters with herbs. Add chopped fresh herbs to this dish (such as parsley, basil, dill, or any other herb you want).
• Spicy potato fritters. Use spices such as red pepper flakes or cayenne pepper to add heat. Just a sprinkle of either will provide spiciness.
• Sweet potato fritters. I haven’t tried this recipe with sweet potatoes, but my Sweet Potato Hash Browns recipe is quite similar and extremely tasty!

A simple recipe for potato fritters with zucchini and cheddar cheese. They’re wonderfully crispy, cheesy, and quite delicious.

PREP TIME: 15minutes

COOK TIME: 20minutes

TOTAL TIME: 35minutes

SERVINGS: 14 small pancakes

INGREDIENTS:

• 3 cups shredded zucchini about 13 ounces or 2 medium
• 2 cups shredded Yukon gold potatoes about 12 ounces or 2 small/medium, scrubbed and peeled
• 1/2 medium yellow onion shredded
• 3 large eggs lightly beaten
• 1/2 cup seasoned whole wheat breadcrumbs
• 1/3 cup white whole wheat flour or substitute all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus additional to season
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking soda
• 1/2 cup freshly grated sharp cheddar cheese
• 1-2 tablespoons olive oil for frying
• Plain nonfat Greek Yogurt for serving
• Chopped fresh chives for serving

INSTRUCTIONS:

1. If you want to keep the fritters warm in between batches, preheat the oven to 200°F.
2. Spread the shredded zucchini, potatoes, and onion on a clean kitchen towel and press out any excess moisture, changing the towel once or twice.
3. In a large bowl, combine the shredded veggies, eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda.
4. Mix until thoroughly blended, using your fingers as needed to ensure that all of the ingredients are uniformly spread. Fold in the grated cheese.
5. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
6. Scoop a scant 1/4-cup of fritter batter onto the frying pan and flatten it into an even layer using the back of a measuring spoon or the bottom of a drinking glass.
7. Cook for 3 to 4 minutes until the first side is golden, then turn and cook until the second side is also golden.
8. Depending on your skillet, you may need to adjust the heat as you cook to ensure the pancakes cook through but remain crispy on the outside.
9. Repeat with the remaining pancakes, keeping them warm in the oven as needed.
10. If surplus liquid accumulates at the bottom of the dish, dump it.
11. Serve warm, topped with Greek yogurt and fresh chives.

NOTES:

TIP: Make sure you measure the shredded zucchini and potatoes. If you use a different amount than specified in the recipe, the fritters may not stick together.
GLUTEN-FREE: I have not tested this recipe gluten-free, but I assume you could use oat flour for whole wheat flour and gluten-free bread crumbs, along with a bit of extra salt and pepper for the seasoned breadcrumbs.
To store, refrigerate leftovers for up to three days.
TO REHEAT: Gently reheat on the stovetop with a little olive oil to crisp them up and keep them from sticking.
TO FREEZE: place cooked fritters flat and divided with parchment paper in the freezer for up to three months. Defrost overnight in the refrigerator, then reheat as recommended.

Nutritional Info:

SERVING: 1(of 14), without toppings
CALORIES: 97kcalCARBOHYDRATES: 13gPROTEIN: 4gFAT: 4gSATURATED FAT 1g POLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 1gTRANS FAT: 1gCHOLESTEROL: 39mgPOTASSIUM: 304mgFIBER: 2gSUGAR: 2gVITAMIN A: 194IUVITAMIN C: 17mgCALCIUM: 50mgIRON: 1mg