Mediterranean Crispy Potato Fritters With Zucchini and Creamy Tomato Sauce

🥔 Description

Mediterranean Crispy Potato Fritters With Zucchini are golden, crunchy on the outside, and tender on the inside — a perfect blend of hearty potatoes, fresh zucchini, and aromatic herbs. Served with a rich and creamy tomato sauce, these fritters are a delightful vegetarian dish inspired by Mediterranean flavors. They make a wonderful appetizer, side dish, or even a light main course.

🍽️ Ingredients

For the Fritters:

2 medium potatoes, peeled and grated
1 medium zucchini, grated
1 small onion, finely grated or minced
2 cloves garlic, minced
1 egg (or flax egg for vegan option)
3 tbsp all-purpose flour (or chickpea flour for gluten-free option)
2 tbsp chopped parsley or dill
½ tsp oregano
Salt and black pepper to taste
Olive oil for frying

For the Creamy Tomato Sauce:

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup crushed tomatoes
¼ cup heavy cream (or coconut cream for dairy-free)
½ tsp sugar (optional, to balance acidity)
Salt and pepper to taste
1 tsp basil or thyme

👩‍🍳 Instructions

1. Prepare the fritters:

Grate the potatoes and zucchini, then squeeze out as much moisture as possible using a clean kitchen towel.
In a bowl, combine grated potatoes, zucchini, onion, garlic, egg, flour, herbs, oregano, salt, and pepper. Mix until a thick batter forms.
Heat olive oil in a skillet over medium heat.
Scoop 2 tablespoons of the mixture per fritter and flatten slightly in the pan.
Fry for 3–4 minutes per side until golden and crispy. Remove and place on paper towels to drain excess oil.

2. Make the creamy tomato sauce:

In a saucepan, heat olive oil and sauté onions and garlic until fragrant.
Add crushed tomatoes, herbs, salt, pepper, and sugar. Simmer for 10 minutes.
Stir in cream and cook another 2–3 minutes until smooth and slightly thickened.

3. Serve:

Arrange fritters on a plate and drizzle with creamy tomato sauce, or serve the sauce on the side for dipping. Garnish with extra herbs and a squeeze of lemon.

📝 Notes

Make sure to squeeze out all moisture from the vegetables for crispier fritters.
If the mixture feels too wet, add 1 more tablespoon of flour.
You can bake the fritters at 400°F (200°C) for a lighter version — bake for 20–25 minutes, flipping halfway.
Pairs beautifully with a simple cucumber-yogurt salad or tzatziki.

💡 Tips

Use a mix of olive oil and vegetable oil for frying to prevent smoking.
Add a pinch of paprika or chili flakes for a spicy twist.
For meal prep, the fritter batter can be made ahead and refrigerated for up to 24 hours.
These fritters freeze well; reheat in the oven to restore crispiness.

🍴 Servings

Serves 4 people (makes about 10–12 fritters).

🔢 Nutritional Information (Per Serving)

Calories: 280
Protein: 6g
Carbohydrates: 28g
Fat: 15g
Fiber: 4g
Sugar: 4g
Sodium: 380mg

(Values may vary depending on ingredients used.)

🌿 Health Benefits

Zucchini adds fiber, vitamin C, and hydration.
Potatoes provide potassium and energy-boosting carbs.
Olive oil delivers healthy monounsaturated fats.
Tomatoes are rich in lycopene, supporting heart health.
A balanced vegetarian meal — satisfying, nutritious, and full of Mediterranean goodness.

❓ Q&A Section

Q1: Can I make these fritters vegan?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 10 minutes).

Q2: What can I use instead of cream for the sauce?
Coconut cream, cashew cream, or Greek yogurt (for a tangier version).

Q3: Can I bake instead of fry?
Absolutely — bake at 400°F for 20–25 minutes, flipping halfway for even crispiness.

Q4: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.

Q5: What can I serve with these fritters?
They pair perfectly with Greek salad, tzatziki, or a side of herbed quinoa.