1. Prep the Vegetables
- Grate the zucchini and potatoes using a box grater.
- Place them in a clean kitchen towel or cheesecloth, sprinkle lightly with salt, and squeeze out as much liquid as possible. (This step is crucial for crispy patties!)
2. Mix the Batter
- In a large bowl, combine zucchini, potato, onion, garlic, egg, breadcrumbs, Parmesan, parsley, salt, pepper, and paprika.
- Mix until everything is well incorporated. If the mixture feels too wet, add more breadcrumbs.
3. Shape the Patties
- Scoop about 2 tablespoons of the mixture at a time and shape into small patties or fritters.
4. Cook the Patties
- Heat oil in a skillet over medium heat.
- Fry patties in batches, about 3–4 minutes per side, until golden brown and crispy.
- Drain on paper towels to remove excess oil.
5. Serve & Enjoy
- Serve warm with sour cream, tzatziki, or a spicy dipping sauce.
Tips & Variations
- Healthier option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Gluten-free: Use gluten-free breadcrumbs or oat flour.
- Cheesy twist: Add shredded mozzarella or cheddar inside the mixture.
- Spicy kick: Mix in chili flakes or jalapeños.
Why This Recipe Works
The trick is squeezing out the zucchini and potato liquid. Too much moisture makes soggy patties, but when drained well, they crisp beautifully while staying tender inside. The breadcrumbs and egg act as binders, holding everything together, while Parmesan and herbs add irresistible flavor.
These Zucchini and Potato Patties are proof that simple ingredients can transform into something extraordinary. Whether served as a quick snack, a lunchbox favorite, or alongside grilled meat or fish, they’re guaranteed to please the crowd.