These delectable morsels seamlessly blend the heartiness of a classic potato cake recipe with the freshness of zucchini fritters. They are delicious baked instead of fried too!
Equipment | Oven or Single Burner |
Difficulty | Easy |
So dip-able! Not only are these potato cakes bursting with flavor, but they also boast a delightful crunch. It's like taking your grandma's classic potato cakes and giving them a twist with some zesty zucchini fritters.
This recipe is very forgiving!
This is an easy recipe for beginners and provides a satisfying side for relatively low effort. Fresh or dry dill both work for this recipe. Don't have any dill? Don't be afraid to experiment if you're feeling creative, there are lots of other interesting spice combinations and sauces out there!
Don't worry about this potato cake recipe too much, it is okay if you mess up, it'll most likely still come out tasty! As long as things stick together it should be fine.
Substitutions?
I don't like dill... no problem! Feel free to experiment! You could use ranch seasoning mix, or maybe just garlic powder, or Italian seasoning mix, or you could leave it out altogether and just pair the cakes with some flavorful sauces instead.
I'm out of baking powder! It's fine! You can use 1/2 tsp lemon juice and 1/4 tsp baking soda instead.
Gather your ingredients. Mix the 1 Tbs flax and the 3 Tbs warm water and let sit for 15 minutes to make a flax egg. Preheat oven to 400F/200C
Grate the zucchini and salt it. Grate the potato and onion. Mix it all together and let it sit to draw the water out.
Prepare the baking sheet by putting a few drops of water on the baking sheet and then laying the parchment paper on top. The water drops aren't very important, they're only to hold the paper in place. Brush or spray oil onto the parchment paper.
After the zucchini mixture has set for 10 minutes start to squeeze the moisture out with your hands. It sometimes helps to push the mixture against the edges of the colander. The goal is to get as much liquid out as you can. Dump the water from the mixing bowl as necessary. You may notice starch settling in the bowl from the potatoes. This starch can aid in cooking, so save it if you can and just pour the water off the top. (Don't worry too much about it though, it isn't rocket science).
Add the flax egg, 1/2 cup flour, 1/2 tsp dill, 3/4 tsp salt. 1, tsp baking powder, 1/4 tsp ground black pepper (or to taste) and stir until combined.
Using your hands form patties that are around 2 1/2 inches in diameter and 1/2 inch thick. You should have 12 patties. Gently brush or spray oil on the top of each.
Bake at 400f/200c for 25 minutes until golden brown.
They're ready to serve!
Would you rather fry instead? Start with heating a high smoke-point oil in a pan until it is very hot.
Once the oil is glossy and slides easily around the hot pan place some patties into your pan without crowding them.
Cook each side for about 4-5 minutes until crispy and golden brown.
How can I serve this?
This makes a great side dish that can be jazzed up with a number of different sauces. Here are some recommendations:
Sour cream
Crispy chili oil
Franks hot sauce
Ketchup
Ranch dressing
Etc!
Storage.
These fritters are good in the fridge for 4-5 days.
Can I freeze them? Yes! If you freeze them in a single layer first you can then stack them together. They will be good in the freezer for 1-2 months.
Can I reheat them? Yes! They are best if they're reheated in an oven or toaster oven. If you're lazy you can use the microwave, but the result won't be as good, and won't have a crunchy exterior.