• 2 medium-sized potatoes, peeled and grated
  • 1 medium-sized zucchini, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (you can use almond flour for a gluten-free version)
  • 2 large eggs
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried herbs (such as thyme, oregano, or parsley)
  • Olive oil or vegetable oil for frying


  1. Prepare the Vegetables:
    • Grate the potatoes and zucchini using a box grater or a food processor. Place them in a clean kitchen towel and squeeze out excess moisture.
  2. Mix the Batter:
    • In a large mixing bowl, combine the grated potatoes, zucchini, chopped onion, minced garlic, flour, eggs, salt, pepper, and dried herbs. Mix well until all the ingredients are evenly combined.
  3. Heat the Oil:
    • Heat a large skillet or frying pan over medium heat. Add enough oil to cover the bottom of the pan, about 1/4 inch deep.
  4. Cook the Fritters:
    • Once the oil is hot (you can test it by dropping a small bit of batter; it should sizzle), spoon portions of the fritter mixture into the pan, flattening them slightly with the back of the spoon. Make sure to leave some space between each fritter.
  5. Fry Until Golden Brown:
    • Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent burning.
  6. Drain and Serve:
    • Once the fritters are cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
  7. Serve and Enjoy:
    • Serve the potato and zucchini fritters warm. They can be enjoyed on their own, with a dipping sauce, or as a side dish alongside a salad or other main courses.

Optional Tips:

  • You can customize these fritters by adding grated cheese, chopped fresh herbs, or even a pinch of red pepper flakes for some heat.
  • If you’re looking to make a healthier version, consider baking the fritters in the oven on a parchment-lined baking sheet. Brush them lightly with oil before baking at around 375°F (190°C) until they’re golden and crispy, about 15-20 minutes per side.

These potato and zucchini fritters are a tasty way to enjoy the flavors of fresh vegetables, and they can be adapted to suit various dietary preferences.