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These vegetable patties taste heavenly juicy and have a slightly cheesy note. They are made from zucchinis, carrots and potatoes, are vegetarian and healthy. You can serve them as finger food, a snack or with a side dish as a main course. You can find a detailed vegetable fritters recipe with the exact quantities and step-by-step instructions below.
Potato zucchini fritters with cheese
These patties consist mainly of vegetables. They contain a generous portion of zucchini as well as carrots and potatoes. This makes them not only very tasty, but also healthy.
I have also added some grated cheese to the vegetable mixture. It gives the veggie fritters a slightly creamy note.
If you’re looking for more vegetarian recipes with zucchini, why not try my zucchini omelet, the zucchini cottage cheese casserole, my zucchini fritters, the hearty rice casserole with zucchini, the zucchini slices with feta, the fried zucchini and the chocolatey zucchini brownies.
Ensure binding
Thoroughly squeeze out the excess liquid from the vegetables. It is best to use a cheese cloth for this. This will give you a firm mass that is easy to shape into patties.
You should not dispose of the squeezed vegetable juice. It works perfectly as vegetable stock. For example, you can use it for the stuffed tomatoes recipe, the pumpkin pasta bake recipe or the quick vegetable fried rice recipe.
Potatoes also help to bind the vegetable mixture. Floury varieties are best suited for this, just like for draniki, potato dumplings, potato zrazy with mushrooms, gnocchi and “Palchiki”. They contain a lot of starch and less moisture.
Slowly fry the vegetable fritters
I fried the vegetable patties over a low heat in a pan with the lid on. They retain more vitamins this way. It also gives them a nice light golden color and prevents them from getting too dark.
To prevent the vegetable fritters from falling apart, you should first fry them slowly on one side until they are reasonably firm. Then carefully turn them over and fry them on the other side too.
As long as the potato zucchini fritters are hot, they have a very soft consistency. Once they have cooled down, they become firmer, similar to the vegan fish cakes.
How to serve veggie fritters
The vegetarian vegetable fritters taste delicious hot or cold. You can enjoy them in a variety of ways.
For example, take the vegetable patties with you as a snack on the go, alongside the cabbage piroshki, the mountain lentil fritters and the vegetable chips. They are ideal for snacks in between meals.
They work very well as finger food at a party, similar to the puff pastry bites with tomatoes, the Russian eggs and the herb and cheese blini. You can serve them with a dip, for example sour cream, a natural yoghurt-based dip or kebab sauce.
Served with a side dish, the vegetable fritters, just like the buckwheat patties or red lentil patties, make a complete main meal. Serve them with pasta, potatoes or rice.
They are also ideal as vegetarian patties for a veggie burger, just like the kidney bean burger. You can make your own hamburger buns for this.
These vegetable patties are
- juicy,
- soft,
- hearty,
- incredibly tasty,
- vegetarian,
- healthy,
- filling,
- with lots of vegetables,
- with a cheesy note,
- without flour,
- a colorful eye-catcher on the dining table,
- delicious hot and cold,
- quick and easy to prepare,
- perfect as a snack, finger food or with a side dish as a main meal.
How to make vegetable fritters: tips and tricks
- Squeeze the juice out of the vegetables thoroughly so that the fritters have a firm consistency and do not fall apart.
- Floury potatoes are best suited for this recipe. They bind the vegetable mixture.
- You can leave out the carrots and use more zucchinis instead.
- You can season the vegetable mixture with any spices and herbs of your choice.
- Fry the vegetable patties slowly on one side until they are firm and easy to turn.
- The flatter you make the fritters, the quicker they will cook in the pan.
- As long as the potato zucchini fritters are hot, they are very soft. When they have cooled down, they become firmer.
Have you made vegetarian vegetable fritters using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these other vegan patty recipes:
- Kidney bean fritters – vegan recipe with potatoes
- Oatmeal patties vegan – crispy outside, juicy inside
- Lentil patties vegan – pardina lentil fritters recipe
Vegetable fritters (Potato zucchini fritters)
Ingredients
- 500 g zucchini
- 250 g potatoes
- 100 g carrots
- 1 small onion
- 1 clove of garlic
- 2 eggs
- 75 g grated cheese
- salt to taste
- black pepper to taste
- vegetable oil for frying
Instructions
- Grate zucchini and carrots with a fine grater and place them in a bowl. Sprinkle the vegetables with 1 teaspoon of salt, stir and leave to infuse for 20 minutes.
- Peel onion and potatoes, grate them with a fine grater and mix them together.
- Place the potato mixture in a cheese cloth, squeeze out the excess liquid and then transfer the mixture to a mixing bowl.
- Peel garlic and press it into the potato onion mixture.
- Squeeze the juice out of the zucchini carrot mixture thoroughly using a cheese cloth and add the mixture to the potatoes.
- Add eggs and grated cheese and knead into a firm mixture, seasoning with salt and black pepper.
- Form small, flattened patties from the vegetable mixture.
- Pour some vegetable oil into a pan, heat it over a medium heat and then reduce the heat slightly.
- Fry the vegetable fritters in the vegetable oil in the pan with the lid on over a low heat until golden yellow to golden brown on one side. As soon as they have set a little and are easy to turn, fry them on the other side with the lid on.
- Leave the potato zucchini fritters to cool briefly and serve.
Notes
- Floury potatoes are best suited for this recipe. They bind the vegetable mixture.
- You can leave out the carrots and use more zucchinis instead.
- You can season the vegetable mixture with any spices and herbs of your choice.
- The flatter you make the fritters, the quicker they will cook in the pan.
- As long as the potato zucchini fritters are hot, they are very soft. When they have cooled down, they become firmer.
- Take note of the detailed tips and tricks for making the vegetable fritters at the top of the article.
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