Veggie Potato Fritters (Printable Format)
Crispy potato fritters packed with zucchini, carrot, Parmesan, and onions—perfect golden bites.
# Needed Ingredients:
→ Vegetables
01 -
3 medium russet potatoes, grated
02 -
1 medium carrot, grated
03 -
1 small yellow onion, finely chopped
04 -
1 medium zucchini, grated
→ Binding and Seasoning
05 -
2 large eggs
06 -
0.5 cup all-purpose flour
07 -
0.25 cup grated Parmesan cheese
08 -
0.5 teaspoon smoked paprika
09 -
0.5 teaspoon freshly ground black pepper
10 -
1 teaspoon kosher salt
11 -
2 tablespoons olive oil
# Preparation Steps:
01 -
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
02 -
Grate potatoes, carrot, and zucchini using a box grater. Transfer to a clean kitchen towel or several layers of paper towel, and firmly squeeze to remove any excess moisture.
03 -
In a large mixing bowl, add grated vegetables, chopped onion, eggs, all-purpose flour, Parmesan cheese, smoked paprika, black pepper, salt, and olive oil. Stir until mixture is well incorporated.
04 -
Scoop around 1/4–1/3 cup of mixture per fritter and shape into round, slightly flattened patties. Place each patty onto the prepared baking sheet, spacing evenly.
05 -
Bake in the preheated oven for 20–25 minutes. Carefully flip each fritter, then return to the oven and bake an additional 10–15 minutes, or until both sides are crisp and golden brown.
06 -
Remove fritters from the oven and serve warm as a side dish or snack.
# Supplementary Details:
01 -
For extra crispiness, avoid overcrowding the baking sheet so fritters can brown evenly.