Loaded with zucchini, bacon, cheese, and sour cream these potato fritters with zucchini are super smooth on the inside and perfectly crisp on the outside without deep frying. Add some zesty Green Onion Dip made with silky sour cream and a hint of lemon juice and the package is complete.
Loaded is the keyword for describing these fritters. All of the amazing taste of a loaded baked potato is packed together with heaps of grated zucchini and then fried into a perfect patty.
If you love little, fried patties, try the Perfect Salmon Cakes for another delicious appetizer that uses up leftovers.
Make this recipe, because…
It is a super frugal recipe that tastes amazing.
You can use up leftover baked potatoes and this morning’s leftover bacon pieces.
You can stuff tons of that super abundant garden squash into a delicious batter and fry it for a side dish that is delicious and fun.
These zucchini potato fritters are pan fried so they have less oil and make way less mess.
You can serve these as a side dish, appetizer, or even place them on a brunch buffet.
Ingredients
How to Make It
Step 1: Grate the zucchini.
- Grate two zucchini on the large holes of a box grater.
- Place grated squash 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.
I was able to remove almost ¾ Cup of water out of the grated zucchini! Do your best to really wring it out, because that is a lot of moisture to try and cook away later.
Step 2: "Bake" the potato.
- 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.
Step 3: Add flavor.
- Add squeezed zucchini, baked potato, cooked bacon, grated cheese, sour cream , chopped green onions, one egg, breadcrumbs, salt, and pepper to the mixing bowl.
Step 4: Mix the potato fritter batter.
- Mix all of the ingredients together until they are well combined and create a smooth batter.
Step 5: Fry the patties.
- 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.
Step 6
- Place on a few sheets of paper towel to soak up any excess oil.
- Serve with chopped Green Onion Dip.
Step 7: Make the dipping sauce
- Remove the ends of the green onions and then cut them in thirds.
- Then, 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.
FAQs
The batter for 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.
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 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 potato 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.
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.
Storage and Reheating Potato Fritter
The cooked fritters can be stored in and airtight container 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.
What to serve with Loaded Potato Fritters
These pretty patties are a great side dish for a variety of mains, but it is extra good with beef. Serve them alongside a Ribeye Steak Sous Vide or a Chimichurri Flank Steak for a real meat and potatoes meal with a bit of flare.
Since they are delicious piping hot or at room temperature you can easily place them on a buffet board for brunch or appetizers before a main meal. Serve them alongside some Mediterranean Chicken Kebab, Italian Stuffed Artichokes with Lemon Mint and Parmesan, and some Whipped Feta Dip with Crudité.
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📖 Recipe
Loaded Potato Fritters with Zucchini and Green Onion Dip
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
Nutrition
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Karen Baker says
This looks delicious. Looking forward to more yummy recipes.
Tawnie Kroll says
Omg this recipe is incredible. We had leftover zucchini from dinner and this was the perfect recipe to use it up with. Thank you!
Cathleen says
I love all of these zucchini recipes I have been seeing lately. I love the look of this, so I am definitely going to give them a go this weekend. Thanks for the recipe!!
Beth says
My hubby and I just love zucchini recipes, and we definitely loved this recipe! The green onion dip was so delicious and yummy too! We'll be making these again very soon!
Carrie Robinson says
Such a tasty way to use up those summer garden zucchini! And I am loving that dipping sauce. 🙂
Tara says
Oh yum! Such an amazing use for zucchini! I especially love the addition of the bacon and cheese. Definitely the perfect summertime treat.