Start your day off right with these Veggie and Potato Breakfast Fritters! They are simple to make, bursting with flavor, and a joyful way to enjoy your morning. Perfect for busy days, these fritters are also easily customizable, allowing you to add your favorite vegetables or spices.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 5g
Carbohydrates: 18g
Fat: 9g
Fiber: 2g
Sugar: 1g
Sodium: 220mg
Why Make Veggie and Potato Breakfast Fritters
Veggie and Potato Breakfast Fritters are a fantastic choice for a nutritious breakfast. They are not just delicious, but they also pack a healthy punch with fresh vegetables and wholesome ingredients. These fritters are versatile—mix and match with whatever veggies you have on hand! Plus, they make great leftovers, so you can enjoy them throughout the week.
How to Make Veggie and Potato Breakfast Fritters Step by Step
Ingredients
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
Directions
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.
How to Serve Veggie and Potato Breakfast Fritters
These fritters are fantastic on their own, but serving them with a dollop of sour cream or Greek yogurt elevates the dish. Pair them with a fresh green salad for added crunch or serve alongside scrambled eggs for a hearty breakfast. They also work well as a tasty snack or appetizer any time of the day!
How to Store Veggie and Potato Breakfast Fritters
Store any leftovers in the fridge for up to three days in an airtight container. When reheating, you can cook them in a skillet over medium heat for a few minutes until warmed through, or pop them in the oven to retain crispiness. For longer storage, freeze the fritters in a single layer on a baking sheet and then transfer to a zip-top freezer bag. They can be reheated directly from frozen.
Expert Tips for Cooking Veggie and Potato Breakfast Fritters
- Use a box grater for easy shredding of zucchini and potato.
- Make sure to squeeze out as much moisture as possible to avoid soggy fritters.
- Try adding a pinch of cayenne pepper for a spicy kick.
- Experiment with different herbs like parsley or dill for added flavor.
- For extra crispiness, let the fritters sit for a minute in the pan before flipping.
Delicious Variations of Veggie and Potato Breakfast Fritters
For a spicier option, add chopped jalapeños or red pepper flakes to the batter. You can also create a herbed version by incorporating fresh herbs like oregano or basil. For a refreshing twist, try adding a bit of lemon zest to brighten the flavors, or go vegetarian by adding finely diced mushrooms or bell peppers.
Frequently Asked Questions about Veggie and Potato Breakfast Fritters
Can I use sweet potato instead of russet potato?
Yes, sweet potato will add a unique flavor and sweetness to the fritters.
How do I know when the fritters are done?
Look for a golden brown color and a crispy texture. The inside should be set but moist.
Can I prepare the batter ahead of time?
Yes, the batter can be made a few hours in advance and stored in the fridge until ready to cook.
How long can I keep the fritters in the fridge?
They will last up to three days in the fridge when stored correctly.
Can I bake these instead of frying?
Yes! You can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway for even cooking.
In conclusion, Veggie and Potato Breakfast Fritters are a delightful way to start your day with nourishing ingredients and exciting flavors. Easy to prepare and adaptable, they are sure to become a favorite recipe in your household! Give them a try and enjoy every delicious bite.
Veggie and Potato Breakfast Fritters
Ingredients
Vegetables
- 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
Serving Options
- Sour cream or Greek yogurt for serving
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve warm with sour cream or Greek yogurt.
