Cheesy Zucchini Potato Pancakes or Vegetable Fritters are easy to make and require few ingredients. These tasty potatoes are a vegan dream! The perfect appetizer or side dish!
Vegetable Fritters
The best time to make crunchy vegetable fritters is any time!
You don't need an excuse to make vegetable fritters or more specifically called easy cheesy zucchini potato pancakes. The best time to make them is any time!
Perfect as an appetizer, snack or side dish, these zucchini potato pancakes are so delicious, they're like a mini vacation from the daily grind.
Even when out of season, fresh zucchini seems to be plentiful at the local market all year round.
I love zucchini so much, it's become a healthy obsession and the benefits of eating them are astounding!
Luckily, I have a garden that produces lots of zucchini. It doesn't get any fresher than that!
For the zucchini lovers out there, I have so many recipes to share and I will keep them coming!
Whether you fry vegetable fritters or bake them, the outcome will be nothing short of amazing. So go ahead and enjoy every last, crispy bite!
Cheesy Zucchini Potato Cakes
Being on a quest for new zucchini recipes is a passion of mine, and as a result, these cheesy zucchini potato cakes were born!
My dear friend, neighbor (and personal food critic), Renate is from Germany and potato pancakes are a big thing over there. I was shocked to learn she'd never tried cheesy zucchini potato cakes! What a treat they turned out to be!
Renate couldn't believe she had lived this long without tasting these delightful morsels and made it her mission to make them on a regular basis.
I explained the starting point is to get as much water out as you possibly can from the zucchini and potato.
Salt the zucchini in a strainer and let it sit for 30 minutes, tossing a couple of times throughout.
Dry off the potatoes (completely) with a fresh, clean dish towel or paper towel.
If there's too much moisture, your cheesy zucchini potato cakes won't hold together like they should.
I learned this the hard way and although waiting isn't fun, it's a necessity in this recipe.
When my son began making them, he wasn't known for having patience either. (I think he got that from me).
Twice, Patrick made the mistake of not drying out the zucchini and potato enough and he ended up with a kind of hash.
The taste was there but not the texture. If that's the worst case scenario, it's not the end of the world.
Consistency is they key and having a little patience goes a long way.
Super simple and delicious these cheesy zucchini potato latkes are so worth taking the time and effort.
Knead and press your grated or shredded zucchini firmly against both the bottom and sides of the strainer.
Push the water through the holes of your strainer.
Grated zucchini and potato are easy to work with in this amazing recipe but not a requirement.
Use napkins or paper towel to squeeze shredded or grated zucchini tightly until there is barely any evidence of water on the paper towel or fresh, clean dish towel.
Again, keep in mind if there's too much water in the zucchini, you may want to add extra bread crumbs (or almond flour if keto) to maintain their shape while cooking.
For the vegetable fritter lover in you, check out the links to some of my other favorites below.
Other vegetable fritter recipes that I just adore are Butternut Squash Potato Cakes, Easy Cheesy Broccoli Tots, and Cheesy Zucchini Cakes.
All are definitely worthy of a peek and are a delight if I don't say so myself! ?
Potato Vegetable Pancakes
To make these scrumptious potato vegetable pancakes, first decide whether you're going to grate or shred the potatoes and zucchini.
Many think grating and shredding are the same thing but they're actually not. The results are entirely different.
Shredding is generally accomplished with a box grater on the side with the bigger sized holes. What you end up with is smoothly cut strips that cook quicker than diced because of size.
Grating creates short, tiny pieces of food that is done on the side of the grater that has the tiniest holes.
The common denominator between grating and shredding is the handy box grater that accomplishes both! With this recipe you have the option to grate or shred.
The potato vegetable pancakes in the photos were shredded.
Use the grating option when making potato vegetable pancakes the first time.
When the zucchini and potato pieces are smaller, it's so much easier to get the water out.
That being said, both methods will work well and taste is the name of the game.
Once you decide whether to grate or shred your zucchini, use the food processor or the handy, good old fashioned box grater.
My box grater is so old, I'm ashamed to say its age out loud. What matters is that it's still just as reliable today as the day I bought it.
Getting enough water out of the zucchini and potatoes is vitally important as you want them to hold together well.
Once you do that, making potato vegetable pancakes will be smooth sailing!
Cheesy Zucchini Potato Latkes
In case you weren't aware, Chanukah or Hanukkah is the annual Jewish festival of lights and many believe divine providence set in when the oil used to light the menorah lasted eight nights.
Once the menorah is lit, families exchange gifts, and the oil is a symbol of celebration used to cook foods such as potato pancakes or potato latkes.
Like Christmas, it's a beautiful holiday that observes and respects certain food traditions.
Instead of the traditional potato latkes, these cheesy zucchini potato latkes are a wonderful alternative.
Like the smell of fresh bread, frying potato pancakes (especially first thing in the morning), is something I can't get enough of.
Start with lots of grated or shredded potatoes, then add zucchini, onion and cheese to make the most delicious cheesy zucchini potato latkes you'll ever make.
While traditional potato latkes are topped with a little applesauce or sour cream, these cheesy zucchini potato latkes can be crowned with literally anything your heart desires!
It may even be ketchup! There, I said it. My husband will be so happy to hear that! ?
More amazing options await you when you check out my list of Best Dips Ever. So many to consider, you'll have a hard time deciding which one to choose!
Potato Fritters No Egg
Potato fritters no egg doesn't mean that's all there is. Add zucchini, russet or Idaho potatoes, shredded cheese, oil or butter, salt and pepper and you've got cheesy zucchini potato pancakes that not only taste wonderful, they leave you feeling so good.
No fillers. No eggs. Just real, fresh food and boy oh boy, need I say more?
Of course I have more to say. I'm not done yet!
Vegan Zucchini Potato Fritters
If the vegan in you is looking for a crispy, tasty snack or side dish, you've come to the right place. Vegan Zucchini Potato Fritters are just the ticket!
I am not a vegan but my close friend is, and she loves these vegan zucchini potato fritters so much, she calls them potato candy!
She's spot on and is speaking my language.
Watch these vegan zucchini potato fritters disappear from the plate so fast, you'll see your reflection and wonder what just happened?
Potato candy, here we come! ?
Keto Zucchini Fritters
For those that enjoy a Keto diet, these crunchy fritters are called Keto Zucchini Fritters for obvious reasons. They're so addictive, eating just one will be impossible!
Potatoes, sweet potatoes, corn and beets, in general, should be eaten in limited quantities on a keto diet, but not excluded.
If your keto zucchini fritters are too moist or falling apart, add a little almond flour to help them bind together.
For my close friend, eating Keto Zucchini Fritters has become a weekly ritual and I get such a kick hearing her describe how she enjoys every bite!
Try them with one of my favorite dips or with whatever you desire. You won't be disappointed! That's a promise.
Ingredients in Potato Vegetable Pancakes
- zucchini
- russet or Idaho potatoes
- shredded cheese
- oil or butter
- salt
- pepper
How to make Cheesy Zucchini Potato Cakes
Set aside a rimmed baking sheet with rack.
Shred or grate the potato and zucchini with your food processor or use a box grater. Both methods will work well. The latter takes a little longer.
Shredding your zucchini will produce bigger pieces and grating will create a somewhat smoother texture inside the pancake.
Place them in a strainer.
Sprinkle with salt and let stand for 30 minutes (or at least 15 minutes).
In the meantime shred the potatoes.
After the allotted time of 15 to 30 minutes, squeeze zucchini with your hands, (like you are kneading dough), to get as much water out as possible.
Add shredded potato and mix to combine.
Continue kneading the zucchini and potato a little longer.
Use paper towel to get the last little bit of water out!
To Fry
- Preheat oven to 250 degrees.
- In a large skillet, over medium to medium high heat, place a few tablespoons of oil and wait until the oil shimmers or when a drop of water flicks and dances.
- Form mixture into "burgers" or "cakes". Make them between 3 and 4 inches across and ¾ of an inch thick.
- Gently place them in the hot oil and fry until golden brown; about 5-6 minutes per side.
- Flip the cakes then add some grated cheddar on top.
- Season with salt and pepper.
- Place on baking sheet and into the oven to keep warm, while frying the rest.
To Bake
- Preheat oven to 400 degrees
- Line 2 large rimmed baking sheets with parchment paper and coat with cooking spray.
- Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
- Keep an eye on them because the timing will depend on the size.
- Describing the size of a medium zucchini can be difficult as everyone has their own interpretation of it. For this reason, the size of the zucchini fritters will be slightly different.
- Watch them brown to your liking.
- Remove from the oven.
To Serve
Serve hot, warm or cool with one of my Best Dips Ever, Greek yogurt, sour cream or any flavored sour cream based dip.
When they ask for more you know these wonderfully crispy, tasty treats will have to become a regular item on the household menu. Bon Appetit!
The Best Zucchini Recipes
Granny’s Easy Zucchini Casserole
Our Favorite Zucchini Casserole
Baked Italian Zucchini Casserole
Fabulous Stuffed Zucchini Boats
Cheesy Zucchini Potato Pancakes Video
Cheesy Zucchini Potato Pancakes
Equipment
Ingredients
Instructions
- Preheat oven to 250 degrees. Set aside a rimmed baking sheet.
- Grate zucchini and place into a strainer. Sprinkle with salt and let stand for 30 minutes (or at least 15 minutes).
- In the meantime shred your potatoes.
- After 30 minutes (or at least 15 minutes), squeeze zucchini with your hands, like you're kneading dough, to get as much of the water out as possible.
- Add shredded potato and mix to combine. Continue kneading the zucchini and potato a little longer.
- Lastly, use paper towel to get the last little bit of water out!
To Fry
- In a large skillet, over medium to medium high heat, place a few tablespoons of oil. Wait until the oil shimmers or when a drop of water flicks and dances.
- Form mixture into "burgers" or "cakes". Make them between 3 and 4 inches across and ¾ of an inch thick.
- Gently place them in the hot oil and fry until golden brown; about 5-6 minutes per side.
- As you flip, add some grated cheddar on top.
- Season with salt and pepper.
- Place the cakes on baking sheet and into the oven to keep warm while frying the rest.
To Bake
- Preheat oven to 400 degrees, line 2 large rimmed baking sheets with parchment paper and coat with cooking spray.
- Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
- Keep an eye on them as the timing will be depend on the size.
- Everyone has their own interpretation of what a medium zucchini looks like and for this reason, the zucchini fritters will be slightly different.
- Brown them to your liking.
- Remove from oven.
To Serve
- Serve with our Best Dips Ever, Greek yogurt, sour cream or any flavored sour cream based dip. Enjoy!
Notes
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