×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Veggie Potato Fritters

Crispy oil free fritters that are baked, not fried, make a perfect easy side dish or snack.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Baked

Dish

AppetizerBreakfast/BrunchMain DishSnack

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 5

Description

Crispy oil free fritters that are baked, not fried, make a perfect easy side dish or snack.

Ingredients

+

Veggie Potato Fritters

  • 3 cups shredded Russet Potatoes (coarsely shredded) (about 2 medium potatoes)
  • 1 cup shredded zucchini (coarsely shredded)
  • 1 cup shredded peeled carrots (finely shredded)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 cup chickpea flour
+

Spicy Smoky Ketchup

  • 1/4 cup ketchup
  • 2 dashes liquid smoke (or to taste)
  • 1 dash sriracha (or to taste)

Preparation

  1. Preheat oven to 400 °F. Line a baking sheet with parchment paper and set aside.
  2. In a clean kitchen cloth, very sturdy paper towels, or cheese cloth, squeeze out the liquid from the shredded potatoes and zucchini. Really put some muscle into it and just when you think you’ve squeezed all the liquid out, squeeze a little bit more! This will get rid of most of the starch from the potatoes and the liquid from the zucchini so that the fritters will bake up nice and crispy! DO NOT SKIP THIS STEP!
  3. Add all the ingredients to a mixing bowl and mix well to combine.
  4. Taking about 1/4-1/3 cup of the mixture, form it into a thin patty shape with your hands. Place it on the parchment lined baking sheet and press down slightly to flatten. Repeat with the remaining mixture.
  5. Bake for 20 minutes. Gently flip the fritters over. Bake another 10-15 minutes until golden brown on both sides and crispy on the edges.
  6. Serve with Spicy Smoky Ketchup, vegan sour cream or plain yogurt, or your favorite dipping sauce.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up