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.  They contain a handful of simple, pantry staples and are very easy to make.

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

• 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.

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.

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).

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

5. Stir thoroughly.

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.

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, kale avocado dip 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.

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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