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Fast and tasty
Squash and potato pancakes

Zucchini and Potato Fritters

Easy to make and satisfying enough to keep you full for hours ☺️. This one is for anyone who watches what they eat and keeps a close eye on their daily intake. I count the calories and macros of everything I cook, so it really matters to me that a dish be wholesome, nourishing, and balanced.

Julia Derik

Recipe author

Composition / ingredients

Servings:

Zucchini

Whole wheat flour

Potatoes

Eggs

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 11 % 2 g

Carbohydrates 74 % 14 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Shred the zucchini on the coarse side of a box grater. If it releases a lot of liquid, squeeze the shreds gently and drain off the juice.
Step 2:

Next, shred the raw potatoes and add them to the zucchini.
Step 3:

Add the egg, salt, and ground black pepper. Mix everything together thoroughly.
Step 4:

Stir in the flour with a spoon to form the batter. Spoon it out onto a preheated skillet greased with just a drop of oil. (I use a nonstick pan, which cuts the oil way down or eliminates it entirely; when I do add oil, I brush a thin layer over the surface with a silicone brush.) Cover and cook on both sides over low heat, 5–10 minutes per side.
Step 5:

The fritters are ready. Serve with sour cream or any other sauce you love. Enjoy!

Everyone knows fritters, and there are countless kinds. Here's a vegetable version—zucchini and potato fritters. You can use summer squash in place of the zucchini; I'm sure it'll taste just as good, maybe even better. Don't be afraid to experiment. I wasn't sure at first that potato would work in this combination or cook through well—though there is such a thing as potato pancakes (draniki)—but nothing ventured, nothing gained, so I made these for the first time. My whole family loved them for breakfast. My child ate them plain with sour cream, while my husband wanted a little kick and asked me to press some garlic over his. You can also stir in fresh herbs for freshness and a nice green color. Play around with different kinds of flour, too—it gives the dish a whole new character. I'd love to hear your comments, questions, and any tips of your own. Thanks for choosing my recipe ☺️