These potato fritters with zucchini and feta are perfect for weeknight meals, breakfast, or after-school snacks. They are satisfying and super easy to make- coming together in about 30 minutes! The shredded potato and zucchini become extremely crispy and, the added feta and scallions add quite a pop of flavor.
The secret to getting super crispy fritters is to use a very simple method. Once the potatoes and zucchini have been shredded, you simply rinse the potatoes, then squeeze as much water as you can out of both them and the zucchini. Rinsing the potatoes will wash the starch off of them and then squeezing will ensure most of the water gets taken out so you don’t end up with soggy fritters. It’s an extra step that you can skip if you need to; however, I definitely recommend taking the time to do it. Fritters that don’t crisp up well and are soggy inside aren’t very appealing.
These potato fritters would go great with my
You could make these for any meal, but my favorite has been making them for breakfast. They are fairly quick and keep me full, so win-win! Here some of my other favorite breakfast recipes:
- 20 Minute French Crepes
- Broiled Stone Fruit Toast
- Jumbo Cinnamon Rolls
- Healthier Lemon Blueberry Muffins
- 2 medium zucchini, washed
- 3 medium russet potatoes, washed
- 6 ounces of Feta cheese
- ¾ cup unbleached, all-purpose flour
- 3 eggs
- 2 scallions, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- Using a cheese grater or ricer, shred the zucchini. Place in a thin, clean kitchen towel and wring as much water out of them as you can. Put the zucchini in a large mixing bowl and shred the potatoes. Rinse the potatoes with cold water to wash the starch off. Wring the moisture from the potatoes as well and add them to the zucchini. Next, add the feta cheese, flour, eggs, scallions, salt, and pepper. Mix well, making sure no clumps of flour remain.
- Heat the oil in a skillet over medium high heat. Add the fritter mixture to the skillet ¼ cup at a time. Using the back of a spatula, flatten out the fritter until it is thin and about 3 inches across. Depending on the size of your skillet you could add several to the pan to cook at one time. Cook the fritters for about 4 minutes, or until the underside has turned a deep golden brown, then flip and cook the other side. Place the fritters on a paper towel-lined plate to cool. Repeat with the remaining fritter mixture.