These potato zucchini fritters will become your go to summer breakfast. They’re super easy to put together in a pinch, and are a tasty, healthy way to use up the produce from your prolific garden box.
Summery, Yummy, Zucchini Fritters
This summer has been the big summer of zucchini fritters for me! I have a couple of very productive zucchini plants that have been sprouting off giant zucchini like crazy.
At first, I thought about making zucchini bread with them. But, I didn’t know what to do with 20 loaves of zucchini bread. I know it’s called “bread”, but it’s definitely a dessert loaf… Not something anyone needs 20 of.
Soooo, I came up with this healthy recipe!
I know, fritters traditionally aren’t the healthiest thing in the world. These zucchini fritters are a little different. You don’t have to deep fry these or pan fry them in loads of oil to get them crispy and delicious.
You really only need a spritz of non stick spray and that works for me. Some other healthy alternatives to cooking these fritters is via oven or air fryer, though those take a tad bit more time.
Either way, zucchini fritters can be healthy and a great way to start the day.
Roasted Tomato Cashew Cream
If I were being 100% honest in the title, it’s a “roasted red pepper, tomato, and garlic” cashew cream, but it was already airing on the lengthy side.
Eating these zucchini fritters plain is fine for me, but this cashew cream makes it a thousands time better.
This stuff is super easy to make, and super versatile for other dishes as well.
It’s like a creamier, more complex version of ketchup, with the added flavor from the garlic and bell pepper. It’s also a great way to use up those summer tomatoes if you happen to have a prolific tomato plant as well.
You will need a high speed blender to get the cashew cream perfectly smooth. Something like Blend Tec, Ninja, or my favorite Vitamix will work perfectly.
Also, I suggest stopping by and grabbing some of Miyoko’s Vegan Mozzarella if you have a chance. I know it’s a bit pricey, but a little goes a long way, and it’s absolutely heavenly on these zucchini fritters.
Using salt to draw out moisture
There’s a trick I learned a long time ago to help draw the moisture out of fruits and vegetables.
Salt.
Plain and simple, salt is an excellent dehydrator.
If your wondering why we would need to dehydrate the zucchini and potatoes in the first place, allow me to explain.
Potatoes and zucchini are both relatively high in water content, especially the zucchini. Just think about it, you can literally squeeze a piece of raw zucchini and watch the water pour out.
Well, if you want a crispy, light zucchini fritter, all that water is not going to help. By using the salt to pull out the excess moisture, it lightens up the fritters and keeps them from turning into soggy, mushy, sad pancakes.
What are your favorite uses for zucchini?
Tell me what zucchini recipes you’d like to see. I need some more great ideas to use up my zucchini, and would love to hear your feedback.
I hope you give this recipe a try. Be sure to snap a picture and tag @alderspirit in any that you share. Use #alderspirit so that I can see what you guys are up to.
Enjoy these last few days of summer, and get some sunshine while you can!
Potato Zucchini Fritters with Roasted Tomato Cashew Cream
Ingredients
Roasted Tomato Cashew Cream
- 4 medium tomatoes roma, cherry, heirloom
- 1 large red bell pepper
- 1/3 cup cashews
- 3 cloves garlic
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp crushed red chili flakes
- 1 tbsp lemon juice fresh
- 1/3 cup water
Potato Zucchini Fritters
- 2 medium – large zucchini
- 2-3 medium potatoes yukon gold
- 1-1½ tbsp salt
- 2 cloves garlic
- 1/2 medium onion
- 3 medium green onions
- 1 tbsp lemon juice fresh
- 1/2 cup flour
- 1 tbsp baking powder
- 1 tsp agave
- 1/2 tsp black pepper
- 1 tsp salt only if necessary after tasting
Instructions
Roasted Tomato Cashew Cream
- Preheat oven to 425°. and place cashews to soak in enough boiling water to cover for at least 30 minutes. Prepare a large rimmed baking sheet by lining it with a single piece of parchment.
- Cut the tomatoes and bell pepper down into large chunks. Slice the garlic cloves length wise. Mix the cut tomatoes, bell pepper, and garlic together in a bowl and sprinkle with salt and pepper.
- Spread the tomato mixture onto the parchment lined sheet tray. Roast in the oven for approximately 20 – 25 minutes. Remove from oven and set aside to cool.
- To a high speed blender, add the roasted tomato mixture along with the cashews and the rest of the ingredients. Blend on high for 30-60 seconds until creamy smooth. You're tomato cashew cream is now ready. This will keep in the fridge for up to 7 days.
Potato Zucchini Fritters
- Peel the potatoes and zucchini. Mince the garlic, slice the green onions into small rings, and cut the onion into a small dice. Set aside.
- In a food processor with a grater attachment, grate your zucchini and potatoes together.
- Once finished grating, dump the contents on the food processor into a large bowl. Sprinkle with 1 – 1½ tbsp salt and mix. ( I know this is a lot of salt, we are using it to help draw out the moisture of the vegetables, and most of it's flavor will dissipate after draining.) Allow to sit for 10 minutes.
- While the zucchini and potato are sitting, In a separate large bowl add the minced garlic, diced onion, sliced green onions, lemon juice, flour, baking powder, agave, and pepper. Set aside.
- Once the zucchini and potato are done soaking, pour off the excess water on the surface. Using a cheese cloth, strainer basket, or your hands, squeeze the moisture out of the grated zucchini and potato. Add the strained clumps to the bowl with the flour and seasonings as you work. Once you've finished, mix all of the ingredients together and taste. Adjust seasonings as necessary.
- Heat a frying pan with a little bit of non stick spray over medium heat. Add 1/3 cup of fritter batter at a time, pressing into circular patties before frying. Cook on each side for 3 – 5 minutes before flipping. Remove from heat when they've reached a deep golden brown color.
- Serve immediately and top with the roasted tomato cashew cream. Garnish with fresh green onions, cherry tomatoes, and vegan mozzarella.
Notes
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