Potato Fritters – WellPlated.com (2024)

Crispy on the outside, tender and creamy on the inside. These easy Potato Fritters with zucchini and cheddar cheese are the perfect comfort food addition to your day.

Why You’ll Love This Homemade Potato Fritters Recipe

• Perfect Texture. Only crispy potatoes and zucchini will do! These potato fritters are delightfully crispy on the outside, tender on the inside, and have just the right amount of salt to make it hard to eat just one.
• Healthy. While I like to treat myself once in a while when dining out, at home I like to try and keep things on the healthy side. Unlike restaurant potato fritters, these are cooked on the stovetop instead of in a deep fryer. And they have an extra heaping serving of nutritious zucchini hidden inside (like these Zucchini Enchiladas).
• Versatile. These potato fritters are a delicious addition to a meal any time of day! Serve them as a side dish with dinner (I suggest Fish and Chips), beneath a poached egg for breakfast (like these Leftover Stuffing Cakes), or as a cozy snack.

How to Make Cheesy Potato Fritters

The Ingredients

• Potatoes. The main ingredient in a fritter like this one! Soft, tender Yukon golds are the BEST potatoes for fritters (and Potato Cheese Soup). They crisp up nicely when pan-fried but also become ultra-tender and creamy on the inside.
• Zucchini. Truth time, a major ingredient in these potato fritters is actually zucchini. However, its mild flavor is almost imperceptible, making this zucchini potato fritter recipe (and these Zucchini Carrot Muffins) ideal for picky eaters.
• Cheddar Cheese. A generous handful of sharp cheddar cheese adds a little extra indulgence to these “healthy” zucchini and potato fritters. I love the way the cheese gets golden and crispy on the outside but stays nice and gooey on the inside.
• Eggs. Help bind the fritters together so they hold their shape.
• Flour + Breadcrumbs. Two additional ingredients that give the fritters structure and body.
• Onion + Garlic Powder. For added moisture, some mild zip, and sweetness.
• Toppings. I like to serve these fritters with a big dollop of Greek yogurt (or sour cream) and chives sprinkled on top. Applesauce is another favorite topping in our house.

The Directions

1. Prep the Veggies. Remove as much liquid as possible.
2. Mix the Batter. Make sure it’s completely combined.
3. Add Batter to the Skillet. Flatten the fritters in the pan.
4. Cook. Flip once halfway through.
5. Serve. Add desired toppings and ENJOY!

Recipe Variations

• No Zucchini Potato Fritters. Omit the zucchini and make this recipe with just potatoes.
• Zucchini Fritters. For those who want a crispy fritter made with zucchini only.
• Potato Fritters with Herbs. Add chopped fresh herbs to this recipe (like parsley, basil, dill, or any other herb you enjoy).
• Spicy Potato Fritters. Add some heat with spices like red pepper flakes or cayenne pepper. Just a pinch of either one will add spice.
• Sweet Potato Fritters. I haven’t tried making this recipe with sweet potatoes, but my Sweet Potato Hash Browns recipe is very similar and incredibly delicious!

Storage Tips

• To Store. Keep leftovers in the refrigerator for up to three days.
• To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking.
• To Freeze. You can freeze potato fritters. Store cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

What to Serve with Potato Fritters

• Chicken. Whether you serve these crispy potato fritters with a Chicken Tenders Recipe or Air Fryer Chicken Thighs, the pairing will be delicious!
• Salad. Both Spinach Strawberry Salad with Balsamic Poppy Seed Dressing and Greek Salad would be tasty options.
• Seafood. Try Air Fryer Shrimp or Grilled Salmon.
• Sandwich. Pair these fritters with a Spicy Chicken Sandwich, Turkey Burgers, or a Vegan Burger.
• Applesauce. A classic pairing that will always hit the spot! You can use the applesauce almost like a dipping sauce. Try my Instant Pot Applesauce or Crockpot Applesauce.

Recommended Tools to Make This Recipe

• Nonstick Pan. Seriously, you won’t want to make these without one.
• Fish Spatula. Perfect for so much more than fish!
• Food Processor. Makes grating the zucchini and potatoes a breeze if yours has a grater attachment.

Recipe Tips and Tricks

• Use a Nonstick Pan. A nonstick pan is the best choice for this recipe, as these fritters love to stick. If they stick, they won’t turn out as well. Grab a nonstick pan to ensure you end up with crispy, beautiful fritters!
• Don’t Flip Too Early. Time is the key to creating a perfectly crispy exterior. Make sure you allow your fritters enough time crisp up and turn golden brown on each side. If you flip them too early, they’re more likely to stick too.
• Measure. Make sure you measure the shredded zucchini and potatoes. If your potato pancakes are always falling apart, it could very well be due to mis-measuring.
• Remove Moisture. Don’t be tempted to skip pressing the moisture out of the veggies. That excess moisture is the enemy! Removing excess moisture is how you keep fritters from getting soggy.