Loaded Potato Fritters with Zucchini and Green Onion Dip
Appetizers, Brunch, Dinner, or Leftover Makeover, this amazing loaded potato fritter is filling and flavorful.
Servings 8 Fritters
Calories 258kcal
Ingredients
Zucchini Fritters
- 1 Medium Russet Potato baked, peeled
- 2 Medium Zucchini grated, squeeze
- ½ Cup Cheddar Cheese Grated
- ½ Cup Sour Cream
- 2 Pieces Bacon cooked
- 1 Egg
- 3 Tablespoons Green onions finely chopped
- 1 Cup Plain Bread Crumbs
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- 3-4 Tablespoons Vegetable Oil
Green Onion Dip
- ½ Cup Sour Cream
- ¼ Cup Green onions 3-4 shoots
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- Salt and Pepper to taste
Instructions
Zucchini Potato Fritters
- Grate two zucchini on the large holes of a box grater.
- Place grated zucchini in a bowl, add a pinch of salt and let sit for 10 minutes. Liquid will begin to pool at the bottom of the bowl. Drain away excess liquid. Then, use paper towels to squeeze and remove any excess moisture.
- Next, wrap a washed russet potato in a damp paper towel. Microwave on high for 6-8 minutes or until the center is cooked.
- Then let it cool, peel, and place in a large mixing bowl.
- Add squeezed zucchini, baked potato, cooked bacon, grated cheese, sour cream , chopped green onions, one egg, breadcrumbs, salt, and pepper to the mixing bowl.
- Mix all of the ingredients together until they are well combined and create a smooth batter.
- Heat a skillet on medium and add 3-4 tablespoons vegetable oil to the pan or enough oil to leave a light coating on the entire bottom of the pan.
- When the oil is hot, form batter into 3" patties that are about a half inch thick and lay them in the pan to cook.
- Cook for 3-4 minutes on each side.
- Place on a few sheets of paper towel to soak up any excess oil.
- Serve with chopped Green Onion Dip.
Green Onion Dip
- Put green onions, sour cream, lemon juice, and olive oil into a blender or food processor and blend on high speed until mixture is smooth and thin.
- Add salt and pepper to taste.
Notes
What consistency should fritter batter be?
The batter for zucchini potato fritters should be smooth and pretty thick. It should hold its shape from forming it in your hand to placing it in the hot pan.
How do you keep zucchini fritters from falling apart?
Broken fritters are usually caused by one of three problems. The first is batter that has too much water. Excess water, usually from the zucchini, will prevent the inside of the patties from firming up. That is why squeezing the excess water out of the grated zucchini is so important. If your batter does feel a little too wet, add a little bit more bread crumb to absorb the excess moisture.
The second reason is not enough oil. These fritters are pan fried, but you still need a nice layer of oil coating the entire pan. Oil will prevent sticking and make sure you can flip that beautiful patty without leaving anything behind.
The second reason fritters fall apart is that the pan and oil are not hot enough. It is important to heat to have a nice high heat for pan frying to make sure the outside of the fritter sears and makes a nice firm crust.
Heat the pan thoroughly, then add oil. Oil should be very fluid and move around the pan easily. When you place a zucchini patty on the pan, that oil should talk to you. If you don’t hear the sizzle, then the oil is too cold. Start out with high heat and then turn it down if you need to slow the cooking down a bit.
Storage and Reheating
The cooked fritters can be stored in the refrigerator for up to a week.
The best way to reheat fritters or fried foods in general is in the oven or toaster oven. Place on a cookie sheet and place in a preheated 350° oven for 15 minutes.
These fritters freeze very well. Lay cooked patties flat inside a food storage bag. Do not overlap them as they will break and lose their shape.
They can be reheated in the oven at 350° for 20-25 minutes.
Diana's Tips for Success
It can’t be said enough. Grated zucchini is full of water. You absolutely must squeeze the extra water out of it to have a nice fritter batter.
I really like to mix this with my hand. It gives me a chance to feel around chunks of potato and make sure it is completely smooth.
Nutrition
Calories: 258kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 465mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 1mg