Description
Crispy on the outside and tender on the inside, these Veggie and Potato Breakfast Fritters are packed with zucchini, potato, and green onions. A savory, comforting breakfast or brunch option that’s quick and easy.
Ingredients
Scale
- 1 medium zucchini, shredded
- 1 medium russet potato, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons olive oil, for frying
- Sour cream or Greek yogurt, for serving
Instructions
- Shred zucchini and potato, then squeeze out excess moisture using a towel.
- In a bowl, combine zucchini, potato, eggs, flour, green onions, garlic powder, salt, and pepper. Mix until combined.
- Heat oil in a skillet over medium heat.
- Scoop about 2 tablespoons of batter per fritter into the pan, flattening slightly.
- Cook each side for 3–4 minutes until golden brown and crispy. Repeat with remaining batter.
- Serve warm with sour cream or Greek yogurt.
Notes
- Make sure to squeeze out all moisture from the zucchini and potatoes — it helps achieve a crisp texture.
- Add herbs or cheese for extra flavor.
- Make the batter ahead and fry when ready to serve.
Nutrition
- Serving Size: 2 fritters
- Calories: 140
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg