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Vegan Zucchini Potato Cake Fritters with Dill

These delectable morsels perfectly blend the heartiness of a classic potato cake recipe with the freshness of zucchini fritters. They are baked instead of fried for ultimate deliciousness.

Equipment

Oven or Single Burner

Difficulty

Easy


This picture shows the zucchini potato fritters searved with sour cream.

If you need a simple potato side dish then try these potato cakes!


So dip-able! Who doesn’t love a delightful crunch? Well, these potato cakes also pack a burst of flavor! It’s like taking your grandma’s classic potato cakes and giving them a twist with some zesty zucchini fritters!

The best thing about this recipe? It’s very forgiving!

It is easy even for beginners and makes for a satisfying side with relatively low effort. Both fresh and dry dill work for this recipe. Don’t have any dill? Experiment. Remember when I said this recipe is forgiving? Don’t be afraid, get creative and try several spice combinations and sauces!



I promise you this potato cake recipe will most likely come out tasty even if you mess up. As long as the ingredients stick together, it should be fine.


Substitutions?

I don't like dill... No worries! Feel free to experiment. You could use ranch seasoning mix, garlic powder, Italian seasoning mix, or even leave it out altogether and just pair the cakes with flavorful sauces instead. Trust me, this Vegan Zucchini Potato Cake Fritters will still turn out delicious.


Substitution for baking powder: No problem. Use ½ tsp of lemon juice and ¼ tsp of baking soda instead.


Let's begin.

This picture shows the ingredients for the fritters.

Gather your ingredients. Mix the 1 Tbs flax and the 3 Tbs warm water and let it sit for 15 minutes to make a flax egg. Preheat oven to 400F/200C



This picture shows the zucchini and potatoes grated into a colander.

Grate the zucchini and salt it. Grate the potatoes and onion. Mix it all together and let it sit to draw the water out.



This picture shows a baking sheet prepared with parchment paper.

Prepare the baking sheet by adding a few drops of water on it then lay a parchment paper on top. The water drops are for holding the parchment paper in place. Brush and spray oil onto the parchment paper.



This picture shows the zucchini and potato mix after being drained.

After the zucchini mixture has set for 10 minutes, squeeze the moisture out with your hands. You can also push the mixture against the edges of the colander to get the water out. The goal is to squeeze out as much liquid as you can. Dump the water from the mixing bowl as necessary. You may notice that starch from your potatoes is settling in your mixing bowl. Don’t worry about it. Starch will aid in cooking so save it if you can and just pour the water off the top.



This picture shows the other ingredients being added to the zucchinis and potatoes.

Add the flax egg, ½ a cup of flour, ½ tsp of dill, ¾ tsp of salt, 1 tsp of baking powder, ¼ tsp ground black pepper (or to taste) and stir until combined.



This picture shows the zucchini potato cakes formed and having oil brushed on top.

Use your hands to form patties that are 2 ½ inches in diameter and ½ inch thick. You should end up with 12 patties. Gently brush or spray oil on top of each.



This picture shows the fitters after coming out of the oven.

Bake at 400F/200C for 25 minutes until golden brown.



This picture shows the plates zucchini potato cakes.

They're ready to serve!



Would you rather fry instead?

That’s fine too! Start by heating a high smoke point in a pan until it becomes very hot.


This picture shows the cakes added to a frying pan.

Once the oil is glossy and slides easily around the hot pan, place the patties on the pan in batches without crowding them.



In this picture the frying zucchini potato fritters are almost done frying.

Cook each side for about 4-5 minutes until crispy and golden brown.


What goes well on potato cakes?

This makes for a great side dish that can be jazzed up with several different sauces. Here are some of my recommendations;


What to serve with potato cakes?

Or rather, with what should the potato cakes be served? They go well with any number of hearty main dishes such as;


Storage.

These fritters are good in the fridge for 4-5 days.


Can I freeze them? You absolutely can! 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? Absolutely. They are best if they're reheated in an oven or toaster oven. If you're feeling lazy you can use the microwave, but the result won't be as good, and won't have a crunchy exterior.

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