Zucchini & Potato Fritters
These Zucchini & Potato Fritters are a delightful twist on traditional latkes, incorporating the fresh, earthy flavor of zucchini alongside creamy, grated potatoes. Inspired by the culinary traditions of Chanukah, these fritters celebrate the miracle of oil, making them a perfect dish for the Festival of Lights. They are light and crispy with a tender interior, making them ideal to enjoy on their own or served with applesauce or sour cream. The combination of fresh dill, onion, and the option of matzo meal creates a flavorful harmony that is sure to impress. These fritters can be made in two sizes—large for a filling side dish or smaller for a delightful cocktail appetizer. Whether you're celebrating a holiday or simply enjoying a family meal, these fritters are sure to be a hit!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
zucchini
2 (medium, grated)
potatoes
4 (large, peeled, cut to fit food processor feed tube)
eggs
4 (beaten)
flour or matzo meal
2-4 (tablespoons, as needed to bind)
onion
1 (large, quartered)
dill
2 (tablespoons, chopped fresh)
salt
to taste
black pepper
to taste (freshly ground)
vegetable oil
as needed (for frying)
Instructions
1
Begin by preparing the ingredients: wash and grate the zucchini, then squeeze out excess liquid before placing it in a large mixing bowl.
2
Soak the peeled potatoes in water to prevent discoloration. Next, grate half of the potatoes using the finest setting of a box-grater or the grating disk of a food processor. Squeeze out the moisture from the grated potatoes and promptly add them to the bowl with the zucchini.
3
Using the food processor fitted with the metal blade, finely chop the onion and process the remaining potatoes until finely chopped or grated on the coarse side of a box grater. Combine this mixture with the zucchini and potato blend.
4
In the bowl with the vegetable mixture, add the eggs and flour (or matzo meal if using). Mix until just combined—aim for a texture that is thick but not too runny.
5
Sprinkle in the chopped fresh dill, and season with salt and freshly ground black pepper to taste. Stir thoroughly to ensure an even distribution of flavors.
6
In a large, heavy skillet, pour oil to a depth of 1/8 to 1/4 inch and heat over medium-high until shimmering or when a small drop of the mixture can be dropped in and sizzles immediately.
7
Carefully spoon quarter-cups of the batter into the hot oil, or use tablespoons for cocktail-sized fritters. Make sure not to overcrowd the pan. Allow to cook for 4-5 minutes until the edges start to turn golden brown before flipping.
8
Once flipped, cook on the other side for an additional 2-3 minutes until crispy and golden. Remove fritters from the skillet and drain on brown paper or paper towels to absorb excess oil.
9
Keep finished fritters warm in a low oven while you continue to fry the remaining batter. Serve immediately with applesauce or sour cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zucchini & Potato Fritters?
They are a delightful twist on traditional latkes, combining the fresh flavor of zucchini with creamy grated potatoes for a crispy, tender dish.
What is the cultural inspiration for this recipe?
The recipe is inspired by the culinary traditions of Chanukah, specifically celebrating the miracle of oil.
How many ingredients are needed to make these fritters?
There are 9 ingredients: zucchini, potatoes, eggs, flour or matzo meal, onion, fresh dill, salt, black pepper, and vegetable oil.
How should the zucchini be prepared?
The zucchini should be washed, grated, and then squeezed to remove all excess liquid before mixing.
Why do I need to squeeze the liquid out of the zucchini?
Squeezing out the liquid prevents the batter from becoming too watery, ensuring the fritters become crispy.
How do I prevent the peeled potatoes from discoloring?
Soak the peeled potatoes in water until you are ready to grate them to prevent oxidation and discoloration.
What are the two ways to grate the potatoes?
Half of the potatoes are grated using the finest setting or grating disk, and the other half are finely chopped or coarsely grated for varied texture.
Can I use a food processor for this recipe?
Yes, a food processor with a grating disk and a metal blade is used to grate the potatoes and finely chop the onion.
How many eggs are required for the batter?
The recipe calls for 4 beaten eggs to help bind the mixture.
What binding agents can be used in this recipe?
You can use either flour or matzo meal as a binder.
What is the correct amount of flour or matzo meal to use?
Use between 2 to 4 tablespoons, adding just enough so the mixture is thick but not too runny.
What fresh herb is used to season the fritters?
Two tablespoons of chopped fresh dill are added to the batter.
What type of oil is best for frying these fritters?
Vegetable oil is recommended for frying the fritters.
How much oil should I put in the skillet?
Pour oil to a depth of 1/8 to 1/4 inch in a large, heavy skillet.
How do I know when the oil is ready for frying?
The oil is ready when it is shimmering or when a small drop of batter sizzles immediately upon contact.
What heat setting should I use for frying?
Heat the oil and cook the fritters over medium-high heat.
How long do the fritters need to cook on the first side?
Allow them to cook for 4-5 minutes until the edges start to turn golden brown.
How long do the fritters need to cook after flipping?
Cook the second side for an additional 2-3 minutes until they are crispy and golden.
What size should I make the fritters?
You can make large fritters using quarter-cups of batter or cocktail-sized ones using tablespoons.
How do I prevent the fritters from being too greasy?
Remove them from the skillet and drain them on brown paper or paper towels to absorb excess oil.
How can I keep the fritters warm while I finish the rest of the batch?
Keep the finished fritters in a low oven to maintain their temperature and crispness.
What are the traditional condiments to serve with these?
They are traditionally served with applesauce or sour cream.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe.
Can I use these as an appetizer?
Yes, when made smaller (tablespoon-sized), they serve as a delightful cocktail appetizer.
What is the texture of the finished fritter?
The fritters have a light, crispy exterior and a tender interior.
How should I chop the onion?
The onion should be finely chopped, which is most easily done in a food processor.
What type of skillet is recommended?
A large, heavy skillet is best for maintaining consistent heat while frying.
Should I overcrowd the pan?
No, you should be careful not to overcrowd the pan so the fritters can cook evenly and stay crispy.
Is fresh or dried dill better for this recipe?
The recipe specifically calls for fresh dill to achieve a flavorful harmony.
When should the fritters be served?
For the best flavor and texture, they should be served immediately.