Potato Zucchini Fritter

Potato Zucchini Fritter

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


  • 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 


  • 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.


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

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