Crispy Herbal Potato Zucchini Fritters
Indulge in these irresistible Crispy Herbal Potato Zucchini Fritters, where the unique preparation method sets them apart from traditional latkes. Boasting a perfect balance of crispy edges and a moist, flavorful center, these fritters incorporate both potatoes and zucchini for a delightful twist. They are seasoned with herbs and fresh parsley for added depth of flavor. Best of all, these delectable fritters can be enjoyed hot or cold, making them an ideal snack or side dish for any occasion. Perfect for parties, picnics, or even a cozy dinner at home!
30
Servings
N/A
Calories
9
Ingredients
Ingredients
potatoes
6 large (peeled and finely shredded)
zucchini
2 large (unpeeled and finely shredded)
onion
1 medium (finely chopped)
kosher salt
1 tablespoon
blended herb seasoning mix or Monterey style seasoning
2 teaspoons
eggs
6 (beaten)
flour
1 2/3 cups
parsley
1/4 cup (finely chopped)
cooking oil
1/4 cup (for frying)
Instructions
1
Begin by finely shredding the potatoes and soaking them in cold water to remove excess starch. Use a flour sack towel or a large bowl, submerging the potatoes. Let them soak for 10-15 minutes and then squeeze out the water, returning the potatoes to the bowl. Repeat this process once or twice until the water runs clear and is free of starch.
2
While the potatoes are soaking, finely chop the parsley and shred the zucchini and onion. Place the onion and zucchini in a colander to drain off excess moisture. You can press with your hands to remove more juice. The key to perfect fritters is ensuring that all excess liquid is drained.
3
After the final soak, thoroughly squeeze out as much water as possible from the potatoes. If using a towel, twist the towel to create a tight ball, ringing out all excess moisture.
4
In a large mixing bowl, combine the drained potatoes, zucchini, onion, parsley, salt, herb seasoning mix, eggs, and flour. Mix thoroughly until well-combined and the mixture holds together.
5
Heat the cooking oil in a medium skillet over medium heat until shimmering. Use a large spoon to drop the latke batter into the hot oil, forming pancakes about 1/4 inch thick. Fry the fritters until they are golden brown and crispy, approximately 6 minutes per side.
6
Remove the fritters from the skillet and drain on paper towels. Serve warm or at room temperature, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Herbal Potato Zucchini Fritters?
They are a savory pancake made from shredded potatoes and zucchini, seasoned with fresh herbs and fried until crispy.
How many servings does this recipe provide?
This recipe yields approximately 30 fritters.
What makes these fritters different from traditional latkes?
These fritters incorporate zucchini and a unique herbal seasoning mix, offering a more complex flavor profile than standard potato latkes.
How should I prepare the potatoes for the best texture?
Potatoes should be peeled, shredded, and then soaked in cold water for 10-15 minutes to remove excess starch.
Why is it necessary to soak the shredded potatoes?
Soaking removes starch, which helps the fritters achieve a crispy exterior rather than a gummy texture.
How many times should the potatoes be rinsed?
Repeat the soaking and squeezing process once or twice until the water runs clear and is free of starch.
Should I peel the zucchini before shredding?
No, the recipe calls for two large unpeeled zucchini to be finely shredded.
How do I ensure the fritters don't turn out soggy?
The key is to drain as much moisture as possible from the zucchini, onion, and potatoes using a colander or a flour sack towel.
What is the best way to squeeze moisture out of the vegetables?
Place the shredded vegetables in a towel, twist it into a tight ball, and wring it out until all excess liquid is removed.
What type of seasoning is used in this recipe?
The recipe uses 2 teaspoons of blended herb seasoning mix or Monterey style seasoning, along with kosher salt and fresh parsley.
How many eggs are required for the batter?
You will need 6 beaten eggs to help bind the vegetable mixture together.
How much flour is needed for the fritter mixture?
The recipe calls for 1 2/3 cups of flour to act as a binder.
What size should the individual fritters be?
Drop the batter into the pan to form pancakes about 1/4 inch thick.
What heat setting should I use for frying?
Heat the cooking oil in a medium skillet over medium heat until it is shimmering.
How long does each fritter take to cook?
Fry the fritters for approximately 6 minutes per side until they are golden brown and crispy.
How do I remove excess oil after frying?
Remove the fritters from the skillet and let them drain on paper towels before serving.
Can these fritters be eaten cold?
Yes, these fritters are delicious whether served warm, at room temperature, or cold.
Is this recipe vegetarian?
Yes, this is a vegetarian recipe featuring potatoes, zucchini, eggs, flour, and herbs.
What is the best occasion to serve these?
They are ideal for parties, picnics, or as a side dish for a cozy family dinner.
Can I use any type of onion?
The recipe specifies one medium onion, finely chopped; typically, yellow or white onions work best for this preparation.
How much parsley is included?
The recipe uses 1/4 cup of finely chopped fresh parsley.
How much oil is needed for frying?
Approximately 1/4 cup of cooking oil is suggested, but you may need to add more depending on the size of your skillet.
What kind of salt should I use?
The recipe calls for 1 tablespoon of kosher salt.
How many potatoes are used?
The recipe requires 6 large potatoes.
How many zucchini are used?
The recipe requires 2 large zucchini.
Is the onion drained like the zucchini?
Yes, the onion and zucchini should be placed in a colander together to drain off excess moisture.
Can I use a food processor for shredding?
While the instructions say to finely shred, using a food processor with a shredding attachment is an efficient way to prepare the potatoes and zucchini.
What should the consistency of the batter be?
The mixture should be thoroughly combined and hold together when formed into a pancake shape.
Are these fritters gluten-free?
No, this recipe uses 1 2/3 cups of all-purpose flour. To make them gluten-free, you would need to substitute with a gluten-free flour blend.
Can I substitute the herb seasoning?
Yes, if you don't have Monterey style seasoning, any blended herb seasoning or even a mix of dried thyme and rosemary would work.