Mashed Potato Zucchini Fritters

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Mashed Potato Zucchini Fritters 1I am a potato lover. Bake them, fry them, cube them, mash them, boil them, grate them…you get the point. I love potatoes.

Mashed Potato Zucchini Fritters

Mashed Potato Zucchini Fritters These fritters pack a bit more nutrition by adding in zucchini. By mashing the potatoes before mixing the ingredients, you get a fluffier, creamier fritter. I also used Red Lentil flour which is high in protein, potassium, B vitamins and fibre.


Mashed Potato Zucchini Fritters

These fritters will last in the fridge for up to 3 days, so make a double batch and have them ready to go when the potato urge hits you.

Makes 5-7

  • 1 baking or Yukon Gold potato, peeled + cubed
  • 1 medium zucchini, peeled + grated
  • 1 egg
  • 2 tablespoons sour cream
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 1/4 onion, finely diced
  • fresh rosemary + thyme {or any herb or choice}
  • scant 1/4 cup flour {I used red lentil}
  • pinch of salt
  • coconut oil
  • Handful chives
  1. Boil cubed potato in a medium pot of water until just soft.
  2. While the potato is cooking grate zucchini and squeeze out as much water as you can.
  3. Beat egg in a small bowl and set aside.
  4. Once potato is cooked, drain, and then mash up, adding a little butter if desired.
  5. In a large bowl combine mashed potatoes, egg, zucchini, sour cream, onion, garlic, herbs, and lemon zest.
  6. Once combined, add flour and mix thoroughly.
  7. Heat coconut oil in a large frying pan on medium heat until completely melted.
  8. Scoop mixture, about a 1/4 cup, into the frying pan. Continue until pan is full.
  9. Let them cook for about 5 minutes- resist the urge to flip them until they are ready.
  10. Once the bottom is cooked, flip over carefully, slightly flatten with spatula and cook on other side for another 5-7 minutes.
  11. Transfer to a paper towel.
  12. I like to serve these with a Greek Yogurt and lemon aioli. {mix a couple of spoonfuls of Greek yogurt with the juice of a 1/4 lemon}

Mashed Potato Zucchini Fritters

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{ 2 comments… read them below or add one }

Toni Keeling August 18, 2016 at 12:01 AM

I have adapted this great recipe with what I had. Wondering though why have you left the egg sitting aside in its smsll bowl? I used your equally good instructions for using ground flax/chia seeds and wsrm water for egg replacement and mixed it into the bowl to add structure and a bit of moisture. Am vegan so used rice milk not sour cream. Will chech your site for tips re replacement cream/sour cream.


LauraRaine August 19, 2016 at 9:57 PM

Thanks Toni for letting me know that I completely missed adding the egg in the directions! Opppps.
I’m glad you opted for the chia/flax egg, such a great substitution. Instead of the sour cream you could easily make a vegan sour cream with cashews or even coconut yogurt for a little zesty flavour. What about some applesauce? Or even change up the flavours with your favourite tomato pasta sauce?
Let me know if you change it up and how it goes! Cheers


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