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    Home » Recipes » Polish Recipes

    Potato Zucchini Fritters (No Flour)

    August 12, 2021 By Monika Last Updated May 8, 2025 24 Comments

    Jump to Recipe

    These 5-ingredient Polish-style, flourless potato zucchini fritters are perfectly crispy on the outside and deliciously soft on the inside.  They contain a handful of simple, pantry staples and are very easy to make.

    Side view of potato zucchini fritters on top of white plate with fritter dipped in yogurt dip.

    These zucchini potato fritters are based on traditional Polish potato pancakes, which also do not contain flour or gluten.  The addition of the zucchini means that these fritters are higher in fibre and come with lovely green speckles. These fritters are so good even the most fussy eaters will love this healthy twist!

    Why is there no flour in these fritters?

    This is because once you’ve removed moisture from the potatoes and zucchini the ingredients form a thick batter naturally. There is also the starch from the potatoes which helps these fritters hold their shape as well as make them crispier (see Instructions for details).

    So there is simply no need to add flour!

    Zucchini potato fritters ingredients

    Ingredients for making potato zucchini fritters on top of dark metal surface.
    Zucchini potato fritters ingredients.
    • Potatoes: use all-rounders, starchy potatoes, such as Maris Piper or Russet.
    • Zucchini: use small or medium zucchini (these tend to have more flavour than very large ones).
    • Onion: adds flavour and helps to caramelise the fritters as they cook.
    • Egg: helps bind the mixture.
    • Salt and pepper: add salt to the vegetables before removing excess moisture. The salt will help draw out the moisture.
    • Vegetable oil: use about 1,5-2 tablespoons per batch. I do not recommend using olive oil as it doesn’t handle high temperatures as well as vegetable oil and produces less crispy fritters.

    Step-by-step recipe instructions

    1.Coarsely grate the zucchini and place in a strainer or sieve over a large bowl. Stir in ⅓ teaspoon of salt and set aside for a minute then using your hand squeeze as much moisture out of the mixture as you can. Set aside and discard the zucchini water.

    Shredded courgette in sieve with grater in background.

    2. Peel and finely grate the potatoes into a fine-mesh sieve placed over a bowl (the potatoes will start releasing moisture as you grate them). Add ⅔ teaspoonful of salt and stir the mixture thoroughly squashing with a spoon to get rid of as much moisture as possible.

    Shredded potato in sieve with grater in background.

    3. Slowly pour the potato water out of the bowl being careful not to remove the thick, starchy mixture that will have accumulated at the bottom (you will need to add it into the batter).

    Shredded potato in sieve and potato water in bowl.

    4. To a large bowl add the potato mixture, zucchini, egg, grated onion, potato starch and pepper to taste.

    Zucchini potato fritters ingredients in metal bowl.

    5. Stir thoroughly.

    Potato zucchini fritters batter in metal bowl with spoon.

    6. In a large non-stick pan heat up 1 tablespoon of oil and drop spoonfuls of the batter flattening gently until about 5 mm thick. Cook over a medium heat for about 3 minutes, turn over, add a little more oil and cook the fritters for 3 more minutes or until nicely browned.

    7. Place the potato zucchini fritters on top of a plate lined with kitchen paper (for about 30 seconds) then serve.

    4 fritters on top of plate lined with paper towel.

    Frying tips - summary

    • Oil: Ensure it’s hot before making the fritters.
    • Thickness: flatten the batter in the pan gently until approx. 5mm thick (they should be quite thin).
    • Heat: Fry these potato fritters on medium heat. If the heat is too high they may brown too quickly – frying them on low heat will produce pale fritters that are soggy rather than crispy.
    • How long: 3-4 minutes on one side and 2-3 on the other should be enough.

    Can I prepare the potatoes using a food processor

    Yes, you can, but make sure you then place the mixture over a super fine-mesh sieve (to prevent the potato mixture escaping as you squeeze the moisture out).

    To use a food processor peel and cube the potatoes then blend for about 30 seconds or until the mixture is smooth. Transfer into a sieve and follow the rest of the steps as per Instructions.

    Serving suggestions

    I served these zucchini and potato fritters with yogurt and chives but they are delicious with any yogurt based dip (including ranch and tzatziki) or simply on their own. They also make a great alternative to mashed potatoes or potato wedges.  I also like to serve them alongside coleslaw or another crunchy salad as a light meal.

    Side view of zucchini fritters on top of plate with yogurt dip.

    Top tips

    • Once you’ve prepared the potatoes use them immediately (they discolour quickly).
    • It is important to grate the potatoes finely (this will help thicken the batter). Zucchini is soft and should, on the other hand, be coarsely grated (otherwise it would get lost in the potato mixture).
    • Stir the batter thoroughly. Also give a stir before making each batch (if you start seeing moisture in the batter just stir it in and continue making the fritters).
    • You do not need to add any salt into the batter.
    • I recommend using a non-stick pan.
    • Fry the fritters in hot oil (they will absorb less of it). Do not overcrowd the pan.
    • Best served within 1-3 minutes. After a while the fritters will lose their crispiness.

    Can I freeze these fritters

    These gluten free potato and zucchini fritters are best served fresh, straight from the pan while crispy.  So even though it’s possible to freeze them I don’t recommend it as the fritters won’t be crispy after you’ve defrosted them.

    Related recipes you might like

    • Sweet Potato Fritters (Vegan, Gluten Free)
    • Healthy Broccoli Cheese Patties
    • Simple Cauliflower Patties (Egg Free)
    • Beetroot Potato Patties
    • Polish Potato Dumplings (Kopytka)

    Browse all my Polish recipes as well as side dish recipe ideas!

    Keep in touch!

    If you make these potato and zucchini fritters I'd love to know how they turned out for you. Let me know in the comments below, thanks!

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    Recipe

    Side view of potato zucchini fritters on top of white plate with fritter dipped in yogurt dip.

    Potato Zucchini Fritters (No Flour)

    These 5-ingredient Polish-style, flourless potato zucchini fritters are perfectly crispy on the outside and deliciously soft on the inside. 
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish, Snack
    Cuisine: Polish, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 15 fritters
    Calories: 40kcal
    Author: Monika Dabrowski

    Equipment

    • Large fine mesh sieve
    • Grater
    • Non-stick frying pan

    Ingredients

    • 14.11 ounces (400 g) potatoes peeled weight, approx. 4 medium potatoes
    • 8.82 ounces (250 g) zucchini approx. 1 medium zucchini
    • 1 large egg
    • 1½ tablespoons onion finely grated
    • 1 teaspoon fine sea salt plus pepper to taste
    • 4 tablespoons vegetable oil

    Instructions

    • Coarsely grate the zucchini and place in a strainer or sieve over a large bowl. Stir in ⅓ teaspoon of salt and set aside for a minute then using your hand squeeze as much moisture out of the mixture as you can. Set aside and discard the zucchini water.
    • Peel and finely grate the potatoes into a fine-mesh sieve placed over a bowl (the potatoes will start releasing moisture as you grate them). Add ⅔ teaspoon of salt and stir the mixture thoroughly squashing with a spoon to get rid of as much moisture as possible.
    • Slowly pour the potato water out of the bowl being careful not to remove the thick, starchy mixture that will have accumulated at the bottom (you will need to add it into the batter).
    • To a large bowl add the potato mixture, zucchini, egg, grated onion, potato starch and pepper to taste. Stir thoroughly.
    • In a large non-stick pan heat up 1 tablespoon of oil and drop spoonfuls of the batter flattening gently until about 5 mm thick. Cook over a medium heat for about 3 minutes, turn over, add a little more oil and cook the fritters for 3 more minutes or until nicely browned.
    • Place the fritters on top of a plate lined with kitchen paper (for about 30 seconds) then serve.

    Notes

    • Once you’ve prepared the potatoes use them immediately (they discolour quickly).
    • It is important to grate the potatoes finely (this will help thicken the batter). Zucchini is soft and should, on the other hand, be coarsely grated (otherwise it would get lost in the potato mixture).
    • Stir the batter thoroughly. Also give a stir before making each batch (if you start seeing moisture in the batter just stir it in and continue making the fritters).
    • You do not need to add any salt into the batter.
    • I recommend using a non-stick pan.
    • Fry the fritters in hot oil (they will absorb less of it). Do not overcrowd the pan.
    • Best served within 1-3 minutes. After a while the fritters will lose their crispiness.

    Nutrition

    Serving: 1fritter | Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 5 votes (3 ratings without comment)

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    1. B.G. says

      June 27, 2024 at 7:47 pm

      5 stars
      This is a great base recipe. It was lacking flavor, so I added additional seasonings. Recipe was enough for 2 hungry people, so double it if you have a bunch of hungry mouths to feed! Great use of my overabundance of garden squash!

      Reply
    2. FHPERKINS says

      August 31, 2022 at 1:16 am

      5 stars
      I’ve made Zuke and Mashed Potato fritters but this looks convincing. Guess we’ll eat some for dinner tonight. Im won over by your suggestion of the starchy potato residue.

      Reply
      • Monika says

        August 31, 2022 at 10:21 am

        Great, let me know how they turn out!

        Reply
    3. Lisa says

      February 11, 2018 at 5:03 pm

      Wow!!! These were amazing!! I was worried that they wouldn’t turn out, but they did... not as pretty as yours, but still very very good! Thank you!!?

      Reply
      • Monika says

        February 11, 2018 at 6:59 pm

        I am really happy to hear that! Thank you for making my recipe:)

        Reply
      • Sue says

        September 20, 2021 at 5:36 pm

        Hi ! This sounds interesting. But what can I use in place of eggs or can they be omitted ? Looking for a vegan alternative / substitute. Hope to hear back from you !

        Reply
        • Monika says

          September 21, 2021 at 12:25 pm

          Hi Sue, if you want to omit the egg use 1-2 teaspoons of ground flaxeed and leave a little moisture in the zucchini (so the fritters aren't dry). I've actually made this version too but personally prefer the vegetarian one. If you make them let me know how they turned out, thanks:)

          Reply
    4. Sammi Ricke says

      July 18, 2017 at 3:21 pm

      I LOVE everything about this recipe! Thanks for sharing this healthy recipe with all of us. 🙂

      Reply
      • Monika says

        July 18, 2017 at 3:46 pm

        Thank you!

        Reply
    5. FreeFromFairy says

      July 18, 2017 at 11:29 am

      These look amazing! What a fabulous idea.

      Reply
      • Monika says

        July 18, 2017 at 11:41 am

        Thank you!

        Reply
    6. Josette@thebrookcook says

      July 16, 2017 at 8:05 pm

      I love your presentation!!

      Reply
      • Monika says

        July 17, 2017 at 7:19 am

        Thank you:)

        Reply
    7. Monika says

      July 15, 2017 at 8:04 am

      Thanks! These are perfect for when you have to feed more people:)

      Reply
    8. Pamela (BrooklynFarmGirl) says

      July 15, 2017 at 1:49 am

      This is such a great idea for brunch!They look so pretty and delicious 🙂

      Reply
      • Monika says

        July 15, 2017 at 6:14 am

        Thanks you Pamela:)

        Reply
    9. lathiya says

      July 13, 2017 at 10:20 pm

      Wow awesome Idea..kids would love it

      Reply
      • Monika says

        July 14, 2017 at 6:42 am

        Thank you Lathiya:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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