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Potato Zucchini Fritters

Total Time: 60 min
Yield: 25 fritters


  • 1 – 1 1/2 lbs zucchini (about 2 medium zucchini)
  • 1 large potato (preferably russet or gold potato)
  • 1 small onion
  • 2 eggs (beaten)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt (1/2 teaspoon ground black pepper)
  • 1/4 – 1/3 cup oil for pan frying
  • Sour Cream for Serving


  1. Grate the zucchini on the large holes of a box grater. Mix the zucchini with 3/4 teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.
  2. In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining 1/4 teaspoon, and ground black pepper.
  3. Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine.
  4. Heat 1 – 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.
  5. Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters.
  6. Serve warm, with sour cream on the side. You can keep warm in a 200 degree oven for no more than 25 minutes

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