Potato & Zucchini Fritters with Zingy Yogurt Sauce
These delicious potato and zucchini fritters are a great option for a fun and easy camping meal! Paired with a zingy yogurt sauce for dipping, they can be made for a tasty, veggie-packed lunch or dinner!
This recipe was originally created for Campspot’s Camp Guide blog. Go check out more recipes and camping tips over there!
If you haven’t had zucchini and potato fritters before, here’s your sign to go try them out! They’re kinda like a hashbrown, kinda like a pancake, and there’s a lot of room to be creative! If you want to keep it as simple as possible, stick with just potatoes, but if you want to add in some more vegetables to pump up the nutrition of the meal, you can add in some grated zucchini (like this recipe), grated carrots, grated onion, or some fresh herbs. They also make a great side dish to a BBQ!
Don’t like yogurt sauce? Opt for the classic sauce of choice—ketchup! But I do highly recommend giving the yogurt sauce a try. It’s very simple and adds so much freshness to the meal.
Ingredients
Packed with vegetables and a great way to use up some extra veggies laying around!
Fritters:
potatoes
zucchini (or carrots, onions, cabbage, etc.)
salt
all-purpose flour
Parmesan cheese
garlic
eggs
pepper
oil for frying (olive, canola, etc.)
Yogurt Sauce:
plain yogurt
fresh parsley
lemon juice
garlic
salt and pepper, to taste
Instructions
Grate potato and zucchini and place in a large bowl (should be about 4 to 5 cups of grated vegetable). Add 1 tsp salt, mix well, and let sit for at least 10 minutes. This will give the salt some time to pull water out of the vegetables. If your batter has too much water in it, it will take longer to cook fully on the inside (possibly leaving you with crispy/burnt outside and soggy, raw inside).
Transfer vegetable mixture to a large sieve or clean dish cloth and gently press down to push the water out of the mixture (if using a dish cloth, twist cloth tightly and let water drain out the bottom). You may want to have a bowl underneath to catch the water. Dispose of any food waste/water correctly when in the woods (please practice leave no trace principles).
Once most of the water is removed, place the potato and zucchini back into the large bowl. Add the flour, parmesan cheese, garlic, eggs, and pepper, and mix to combine.
Heat oil in a large frying pan on medium heat until shimmering. Spoon the batter into the pan, pressing down with the back of the spoon to spread them out. Cook until golden brown and cooked through, about 5-8 minutes each side.
To create the yogurt sauce, combine the yogurt, parsley, lemon juice, and salt and pepper in a small bowl and mix to combine. Garlic is optional - I know lots of people do not like the zip of fresh garlic, so use as you prefer!
Equipment Needed:
Large frying pan
Spatula
Sieve or clean dish cloth
Large bowl
Cheese grater
Camp stove or fire pit with grate
Enjoy as a full meal or as a side dish at your next BBQ or camping trip!
More Fun Recipes To Try
Potato and Zucchini Fritters with Zingy Yogurt Sauce
Ingredients
- 2 to 3 medium potatoes, grated
- 1 medium zucchini, grated
- 1 tsp salt
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 eggs, beaten
- Pepper, to taste
- 2-3 Tbsp oil for frying (olive, canola, etc.)
- ¾ cup plain yogurt
- ¼ cup fresh parsley, chopped
- 2 to3 tsp lemon juice
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
Instructions
- Grate potato and zucchini and place in a large bowl (should be about 4 to 5 cups of grated vegetable). Add 1 tsp salt, mix well, and let sit for at least 10 minutes.*
- Transfer vegetable mixture to a large sieve or clean dish cloth and gently press down to push the water out of the mixture (if using a dish cloth, twist cloth tightly and let water drain out the bottom). You may want to have a bowl underneath to catch the water. Dispose of any food waste/water correctly when in the woods (please practice leave no trace principles).
- Once most of the water is removed, place the potato and zucchini back into the large bowl. Add the flour, parmesan cheese, garlic, eggs, sand pepper, and mix to combine.
- Heat oil in a large frying pan on medium heat until shimmering. Spoon the batter into the pan, pressing down with the back of the spoon to spread them out. Cook until golden brown and cooked through, about 5-8 minutes each side.
- To create the yogurt sauce, combine the yogurt, parsley, lemon juice, and salt and pepper in a small bowl and mix to combine. Garlic is optional - I know lots of people do not like the zip of fresh garlic, so use as you prefer!
Notes
*This will give the salt some time to pull water out of the vegetables. If your batter has too much water in it, it will take longer to cook fully on the inside (possibly leaving you with crispy/burnt outside and raw inside).
