Crispy on the outside, tender and flavorful on the inside — that’s exactly what you get with these Zucchini and Potato Patties. This dish takes the humble zucchini and potato and turns them into golden, savory perfection. Whether you serve them as a light lunch, a side dish, or even as vegetarian burger patties, these fritters are versatile, wholesome, and irresistibly satisfying. They strike that perfect balance between comfort food and fresh, garden-inspired flavor — a must-try for anyone who loves simple yet delicious cooking.

Full Recipe

Ingredients:

• 2 medium zucchinis (about 400 g), grated

• 2 medium potatoes (about 300 g), peeled and grated

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 large eggs

• 4 tablespoons all-purpose flour (or breadcrumbs)

• 50 g (½ cup) grated cheese (Parmesan, mozzarella, or cheddar)

• 1 tablespoon fresh dill, chopped

• 1 tablespoon parsley, chopped

• Salt and black pepper to taste

• ½ teaspoon paprika (optional)

• Vegetable oil for frying

Cooking Directions:

1. Prepare the Vegetables:
   Grate the zucchinis and potatoes using the large holes of a box grater. Place them together in a large bowl, sprinkle with a little salt, and let sit for about 10 minutes. This step helps draw out the excess water from the vegetables, which is key for crisp patties.

2. Remove Excess Moisture:
   After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini and potato mixture. The drier the mix, the crispier your patties will be.

3. Mix the Ingredients:
   Add the grated vegetables to a mixing bowl. Stir in the chopped onion, minced garlic, eggs, flour (or breadcrumbs), grated cheese, herbs, salt, pepper, and paprika. Mix everything until well combined — the mixture should be slightly sticky but hold together when pressed.

4. Shape the Patties:
   Scoop a handful of the mixture and shape it into small, flat patties. If the mixture feels too wet, add another tablespoon of flour or breadcrumbs to help it bind.

5. Fry the Patties:
   Heat a few tablespoons of vegetable oil in a non-stick skillet over medium heat. Once hot, place the patties in the pan, leaving space between each. Fry for about 4–5 minutes per side, or until golden brown and crisp. Avoid flipping too soon; let one side fully brown before turning to ensure it holds together.

6. Drain and Serve:
   Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve them warm with a dollop of Greek yogurt, sour cream, or garlic sauce.

Nutrients (per serving – about 2 patties):

• Calories: 180 kcal

• Protein: 7 g

• Fat: 9 g

• Carbohydrates: 15 g

• Fiber: 2 g

• Sodium: 180 mg

Why You’ll Love This Recipe:

You’ll fall in love with these Zucchini and Potato Patties because they’re simple, nourishing, and full of texture. The zucchini adds lightness and moisture, while the potatoes bring heartiness and crisp edges. They’re a great way to use up seasonal produce and can be customized easily — add spices for extra flavor or swap herbs for whatever’s growing in your garden. Plus, they’re just as good fresh from the pan as they are reheated the next day.

The Origins and Inspiration Behind the Dish:

Zucchini and potato patties take inspiration from European and Mediterranean kitchens where grated vegetable fritters are a beloved staple. Think of Greek kolokithokeftedes, Eastern European potato latkes, or German kartoffelpuffer. This recipe combines those traditions — the crisp potato base with the freshness of zucchini — to create a versatile dish that fits right into modern cooking. It’s the kind of comfort food that tastes nostalgic yet feels new and light enough for today’s health-conscious eaters.

Ingredient Spotlight:

Zucchini: Known for its mild, slightly sweet flavor, zucchini becomes beautifully tender when cooked and adds moisture to the patties. It’s also low in calories and rich in vitamins A and C.
Potatoes: The starch in potatoes helps bind the mixture while providing that satisfying crispy texture when fried. They balance the soft zucchini perfectly.
Cheese: A small amount of grated cheese not only enhances flavor but also helps the patties hold their shape as it melts during cooking.
Herbs (Dill and Parsley): Fresh herbs add a burst of color and fragrance, lifting the flavors and preventing the patties from tasting heavy.
Garlic and Onion: The classic aromatic duo that deepens the savory profile of every bite.

Storage and Reheating Tips:

These patties store well, making them perfect for meal prep. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray and warm in the oven at 180°C (350°F) for 10 minutes — this restores their crispness better than microwaving. You can also freeze them (either raw or cooked) for up to 2 months. To reheat from frozen, bake at 180°C for about 20 minutes or until heated through.

Common Variations to Try:

• Cheesy Twist: Add extra mozzarella or feta for a gooey, melty center.

• Spicy Kick: Stir in a pinch of chili flakes or cayenne pepper for a bit of heat.

• Vegan Version: Skip the eggs and cheese; use 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water as a binder.

• Gluten-Free Option: Replace flour with chickpea flour or gluten-free breadcrumbs.

• Herb Lovers’ Version: Try basil, mint, or coriander instead of dill for a different aromatic touch.

Pairing Recommendations:

These patties pair wonderfully with a light salad, garlic yogurt sauce, or tzatziki. You can also serve them in burger buns with lettuce and tomato for a vegetarian sandwich. They go perfectly alongside grilled meats, baked fish, or as a side to soup. For a brunch twist, top them with poached eggs and a drizzle of hollandaise.

Health Benefits:

Zucchini and potatoes are a nutritious duo. Zucchini offers hydration, antioxidants, and dietary fiber, while potatoes provide potassium and complex carbohydrates for lasting energy. Cooking them in minimal oil keeps the patties lighter than traditional fried foods. Plus, when paired with yogurt or a fresh salad, this dish becomes a well-rounded, wholesome meal full of vitamins, minerals, and satisfying flavors.

Conclusion:

These Zucchini and Potato Patties are a delightful mix of crispiness, comfort, and freshness. Every bite bursts with earthy potato flavor, tender zucchini, and hints of garlic, cheese, and herbs. They’re easy to make, affordable, and versatile enough for any meal — breakfast, lunch, or dinner. Whether you serve them as a snack, side, or main dish, they’ll quickly become one of those recipes you make again and again. Once you’ve tasted how good they are fresh from the pan — golden brown and perfectly seasoned — you’ll understand why they’re such a favorite across so many kitchens worldwide.