Veggie and Potato Breakfast Fritters
A simple and flavorful way to start your day with these nutritious and customizable 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.
Notes
Store any leftovers in the fridge for up to three days in an airtight container. Reheat in a skillet or oven. For spiciness, add cayenne pepper or for extra flavor, try fresh herbs.