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Veggie Potato Fritters

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


AppetizerBreakfast/BrunchMain DishSnack

Prep Time

15 Mins

Cook Time

30 Mins


Serves 5



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)


  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.



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Recipe By: Veggie Inspired

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