The photo appears to show crispy potato and zucchini patties/fritters. The top image has finely grated potato and zucchini, peas/green vegetables, carrot and eggs; the finished patties are shaped into oval croquettes and pan-fried until golden.
Below is a detailed version designed to reproduce the appearance and texture in the photo. Similar potato–zucchini fritter recipes use grated potato/zucchini, eggs and a small amount of flour or starch as the binder, with careful removal of excess moisture being important for crisp patties.
F
Food.com
+1
Yield
12–14 medium patties
Prep: 25 minutes
Cook: 20–25 minutes
Total: about 50 minutes
Ingredients
Vegetable mixture
500 g potatoes, peeled
2 medium zucchini/courgettes — about 350 g
1 medium carrot, about 100 g
100 g green peas, fresh or frozen
2 eggs
1 small onion, finely grated or minced
2 cloves garlic, minced — optional
3–4 tbsp plain/all-purpose flour
2 tbsp cornflour/cornstarch — helps make them crisp
1 tsp salt, plus more if needed
½ tsp black pepper
½ tsp paprika
½ tsp cumin powder — optional
2 tbsp fresh coriander or parsley, finely chopped
½ tsp chilli flakes — optional
For frying
4–6 tbsp neutral cooking oil, approximately
Vegetable oil, canola oil, sunflower oil, or similar
Optional for extra flavor
50–75 g grated cheddar or mozzarella
1–2 finely chopped green chilies
½ tsp dried oregano
A variety of established versions use cheese, parsley, cornmeal or flour, while flourless versions rely on the natural potato starch after the vegetables are squeezed dry.
F
Food.com
+1
Full Method
1. Prepare the potatoes
Peel and finely grate the potatoes.
Place them in a clean kitchen towel, cheesecloth, or fine sieve.
Squeeze extremely well.
You want to remove as much watery liquid as possible.
Important: Don’t skip this step. Wet potato mixture is the most common reason these patties fall apart or become soggy. Potato starch can also help the mixture bind once the excess water is removed.
E
Everyday Healthy Recipes
2. Prepare the zucchini
Wash and grate the zucchini.
Sprinkle with about ½ teaspoon salt and leave for 5–10 minutes.
You’ll see water coming out.
Squeeze the zucchini firmly in a kitchen towel until it is relatively dry.
Discard the liquid.
3. Prepare the carrot
Finely grate the carrot.
Squeeze it lightly if it is particularly wet.
You don’t need to remove as much moisture as you do from the zucchini.
4. Prepare the peas
If using frozen peas:
Put them in boiling water for about 2 minutes.
Drain.
Cool.
Pat dry.
You can roughly chop some of the peas if they’re large.
5. Make the mixture
Add to a large bowl:
squeezed potato
squeezed zucchini
carrot
peas
onion
garlic
eggs
flour
cornstarch
salt
black pepper
paprika
cumin
parsley/coriander
optional chili
Mix thoroughly.
The mixture should be moist but firm enough to hold its shape.
Texture test
Take a tablespoon of mixture and squeeze it in your hand.
It should form a ball/patty without releasing a lot of water.
If it is too wet:
Add 1 tablespoon flour at a time.
If it is too dry:
Add 1 teaspoon beaten egg or a small spoonful of yogurt.
Don’t add lots of flour at once, because too much flour makes the patties heavy rather than tender.
6. Shape the patties
For the appearance in your photograph, make them oval rather than flat round pancakes.
Take approximately:
60–70 g mixture per patty
Shape into a ball first.
Then gently flatten and elongate it into an oval approximately:
7–8 cm long × 4–5 cm wide × 2 cm thick
Put the shaped patties on a plate or tray.
For particularly neat patties, refrigerate them for 15–20 minutes before frying.
7. Pan-fry
Heat a large non-stick frying pan over medium heat.
Add approximately 1½–2 tbsp oil.
When the oil is hot, carefully add the patties.
Don’t overcrowd the pan.
Leave space between them so you can turn them easily.
Cook approximately:
3–4 minutes on the first side
until deeply golden brown.
Turn gently.
Cook another:
3–4 minutes
until the second side is golden and the center is cooked through.
For thicker patties, reduce the heat to medium-low after browning and cook another 1–2 minutes per side.
This is important because the exterior can brown before the potato inside has become tender. Similar tested fritter recipes recommend cooking until the center is properly cooked rather than relying only on a fixed time.
C
Cookyfy
For EXTRA CRISPY Patties
Use these five tricks:
Squeeze the zucchini very well.
Squeeze the potato very well.
Use fine-grated potato.
Add cornstarch.
Fry in properly hot oil without overcrowding the pan.
Don’t press the patties repeatedly with your spatula; this can make them dense.
Place finished patties on a wire rack or paper towel for a minute.
Cheesy Version
For the richer version suggested by the golden patties in the image, add:
50–75 g grated cheddar or mozzarella
to the mixture.
You can also use:
50 g feta
50 g Parmesan
75 g cheddar
If using a salty cheese such as feta, reduce the added salt.
Pakistani-Style Version
If you want more South Asian flavor, use:
½ tsp cumin
½ tsp coriander powder
½ tsp red chili powder
¼ tsp turmeric
1–2 green chilies
fresh coriander
½ tsp garam masala
Serve with mint raita, green chutney, or yogurt sauce.
Quick Yogurt Dip
Ingredients
½ cup thick yogurt
1 tbsp mayonnaise — optional
1 tbsp chopped mint
1 tbsp chopped coriander
½ tsp roasted cumin
¼ tsp black pepper
¼ tsp salt
½ tsp lemon juice
1 small garlic clove, grated
Mix everything together.
Refrigerate for 15 minutes before serving.
Simple Chutney
Blend:
1 cup coriander
½ cup mint
1–2 green chilies
½ tsp cumin
½ tsp salt
1 tbsp lemon juice
2–3 tbsp water
Blend until smooth.
Q&A / Troubleshooting
Why are my patties falling apart?
Usually the mixture contains too much water.
Fix: squeeze the potato and zucchini again and add 1–2 tbsp flour/cornstarch.
Why are they soggy?
Common causes are:
vegetables weren’t squeezed enough
oil wasn’t hot enough
pan was overcrowded
patties were too thick
Squeezing the vegetables and frying in hot oil are particularly important for crispness.
E
Everyday Healthy Recipes
Why are they brown outside but raw inside?
Your heat is too high or the patties are too thick.
Brown them over medium heat, then reduce to medium-low and cook until the center is tender.
Can I make them without flour?
Yes.
Potato starch can provide significant binding when the grated potato and zucchini are properly drained. A tested flourless version uses potato starch retained from the grated potato liquid rather than adding flour.
E
Everyday Healthy Recipes
For this particular vegetable-heavy version, however, 1–2 tbsp cornstarch makes shaping easier.
Can I bake them?
Yes.
Place the patties on a lightly oiled baking sheet and brush/spray the tops with oil.
Bake at approximately 220°C / 425°F for about 20–25 minutes, turning halfway.
They won’t be quite as crisp as shallow-fried patties.
Can I air-fry them?
Yes.
Lightly spray both sides with oil.
Air-fry around 190°C / 375°F for 12–18 minutes, turning halfway. Cooking time varies with thickness and the particular air fryer.
Can I freeze them?
Yes.
The best method is:
Shape the uncooked patties.
Place them separately on a tray.
Freeze until firm.
Transfer to a freezer bag/container.
Cook from frozen, adding several minutes to the cooking time.
Alternatively, freeze fully cooked patties and reheat them in an air fryer or oven.
Can I prepare the mixture ahead?
It’s better to shape the patties and refrigerate them rather than leaving the wet mixture sitting for many hours.
Potatoes can discolor after grating, and excess vegetable liquid can separate from the mixture.
How long do cooked patties keep?
Refrigerate in an airtight container for about 3–4 days.
Reheat in an oven, skillet, or air fryer for better crispness. A microwave works, but the exterior will become softer.
Can I use sweet potato?
Yes. Sweet potato gives a sweeter, softer patty. Because it behaves differently from regular potato, you may need a little more starch/flour.
Can I add other vegetables?
Yes, but control their water content.
Good additions include:
corn
spinach
finely chopped bell pepper
spring onion
broccoli
peas
cabbage
Always squeeze or cook down particularly watery vegetables before adding them.
Approximate Nutrition
Because the amount of oil absorbed during frying varies considerably, nutrition is only an estimate.
For approximately 14 patties, using the ingredients above and assuming moderate oil absorption, each patty will roughly provide:
Nutrient Approx. per patty
Calories 90–120 kcal
Protein 3–4 g
Carbohydrates 12–15 g
Fat 3–5 g
Fiber 2–3 g
Sodium Depends heavily on added salt
Cholesterol Mainly from egg
These figures can change substantially with the amount of cheese, flour and especially oil used. Published potato-zucchini fritter recipes similarly report varying nutrition depending on ingredients and preparation method.
R
Recipheon
+1 Best Version for the Exact Look in Your Photo
For golden, thick, oval patties with green flecks, I’d use:
500 g potato + 350 g zucchini + 100 g carrot + 100 g peas + 2 eggs + 3 tbsp flour + 2 tbsp cornstarch + 50 g cheddar + coriander + cumin + black pepper.
The crucial part isn’t adding lots of flour—it’s removing the water from the grated
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
