Potato Zucchini Fritter

Or you could call it a Potato Zucchini Cake – but that could be confusing. (Cake?)

Or a Potato Zucchini Patty.

The name really isn’t important and the food world seems to use them all interchangeably.

Whatever you call it, it’s easy… A little prep work shredding the vegetables and you’re done.

For those of you who don’t like or have zucchini or summer squash, I have also made it using carrots and using leeks, (note to self – post those recipes).

Butternut squash would also be a good choice – and maybe cabbage.

Be creative.

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Potato Zucchini Fritter

Print Recipe

This is a simple recipe but it does require patience to just let it cook, without fussing, while it sets.

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Potatoes
• Method: Skillet

Ingredients

Scale 1x2x3x

• 2 cups shredded potato, about 2 medium potatoes (12oz, 350gr total)
• 2 cups shredded zucchini or summer squash, about 1 medium
• 2 tbs chives, chopped
• 2 tbs parsley, chopped
• 2 tbs Dijon-style mustard
• 1 tsp paprika
• 1/2 tsp celery salt
• 1 tbs olive oil 

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Instructions

• Shred the potatoes and zucchini using the large holes on a grater. 
• Put them in a bowl, add all remaining ingredients, except oil, and combine well.
• Heat oil in a medium nonstick skillet. 
• Add the potato/zucchini mixture, flatten as best you can with a spatula, cover and cook over medium heat about 15 minutes, or until starting to brown – take a peak around the edges.
• Carefully slide the patty onto a plate. Put another plate on top and flip it over. 
• Slide it back into the skillet to brown the other side, adding a bit of oil first if needed. 
• Cook, uncovered, another 7 – 10 minutes.
• When done, slide onto a plate, cut into wedges and serve.

Notes

A nonstick skillet works best for this. I use 2 plates because my skillet is heavy and awkward to use to flip, but you can use your skillet rather than a second plate to flip it back into the pan.  

Keywords: potatoes, zucchini, summer squash

I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.

I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.

I’ll just leave you with some informative tidbits from the past to round out my posts.

From my herb primer:

Balm, Lemon: Best used fresh.  Goes with poultry, fish and in green and fruit salads.  Combine with rosemary, mint, thyme.

Basil:  Goes with tomatoes, pasta sauces, summer vegetables (beans, zucchini, squash), and green salads.  Combine with marjoram, oregano, parsley, paprika, rosemary, sage, savory, thyme.

Bay Leaves: Goes with tomato sauces, soups, stews, braised meats.  Combine with basil, oregano, paprika, rosemary, sage, thyme.

Chervil:  Goes with eggs, mild cheese, green salads, potatoes.  Combine with basil, chives, coriander, parsley.

Chives:  Goes with eggs, white sauces, potatoes, green salads, poultry, fish, seafood.  Combine with basil, chervil, parsley.

More next post…..