This vegetarian and gluten-free recipe for Potato Zucchini Fritters is perfect for summer. Serve them with ketchup or your favorite dipping sauce. These Potato Fritters are baked and not fried which makes them perfect for healthy diets.

potato fritters on a plate with ketchup


Potatoes and zucchini go really well together. This easy recipe is a great way to use budget-friendly potatoes with abundant summertime zucchini squash.

This delicious and healthy Potato Fritter recipe is:

  • gluten-free and grain-free,
  • vegetarian with a vegan option,
  • and a perfect light summertime snack or meal.

You can either bake the fritters in the oven or pan-fry them to golden brown crispness.

Recipe Steps

This recipe has quite a few steps, but it’s well worth the effort. I’ve included photos of each step to try and make it easy to follow.

carrots, potatoes, and zucchini

Step One

This delicious recipe uses zucchini, potatoes, and carrots as the base of the fritter, so the first step is to cook your potatoes. You can either steam them, boil them in a pot, or pressure cook your potatoes.

Step Two

Next, you’ll need to grate or shred your zucchini and carrots. You can do this using a large cheese grater, or in the bowl of a food processor fitted with a shredding disk (I love my Breville Sous Chef).

shredded zucchini and carrots

Step Three

After you grate or shred your veggies, you’ll need to squeeze the excess water from then. I do this by transferring them to a nut milk bag and squeezing the heck out of it.

I’m always surprised by how much water comes out of shredded zucchini! So, don’t skip this step, otherwise your fritters will be soggy.

zucchini and carrots in a nut milk bag

Step Four

After the potatoes are cooked, they will need to be placed in a food processor to mix in with the shredded zucchini and carrots. Or, if you don’t have a food processor, you can always use a potato masher instead.

potatoes in food processor with shredded zucchini and carrots

Step Five

Before you process the potatoes with the zucchini and carrots, you can add your eggs (or vegan eggs) and spices. That way, the ingredients will get fully combined and ready to be formed into your fritters.

zucchini fritter batter

Step Six

At this point, it’s time to form the batter into your fritter patties. Don’t worry if the batter looks wet. The Baked Potato Fritters will get nice and browned in the oven.

zucchini fritter patties

Step Seven

The last step is to bake the fritters. You could fry them in oil, but I like to bake them to avoid the excess oil. And, to be honest, these fritters have so much flavor, that frying them just seems unnecessary.

Bake them for about an hour, flipping them once so they get cooked through.

potato fritter on a baking sheet

Serve the fritters warm out of the oven with ketchup, or your favorite dipping sauce. They make a great snack, appetizer, or side dish. Or, you can have two of them to be enjoyed as a main dish.


Can I pan fry these instead of baking them?

Yes, you can! To pan fry your potato fritters, heat up 2-3 tablespoons of olive oil in a frying pan or large skillet. Cook the fritters for 3-4 minutes per side over medium heat. They should be crisp and golden brown when they’re done cooking. Place them on paper towels to absorb any excess oil before serving.

Can I use other types of flour instead of almond flour?

Yes, you can use a gluten-free flour blend instead of almond flour, if you prefer. You can also use chickpea flour. I would not use coconut flour, though.

Can I use sweet potatoes instead of white potatoes?

Yes, you can. I would use the fresh from two cooked medium sized sweet potatoes.

plate of potato fritters with ketchup

Vegetarian Recipes to Serve with Potato Fritters

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platter of fritters ready to be served

Healthy Potato Fritters Without Breadcrumbs


This vegetarian and gluten-free recipe for Potato Zucchini Fritters is perfect for summer. Serve them with ketchup or your favorite dipping sauce. These Potato Fritters are baked and not fried which makes them perfect for healthy diets.


Units Scale
  • 2 medium red potatoes, cut into quarters
  • 1 medium zucchini
  • 3 medium carrots
  • 1/2 cup almond flour
  • 2 eggs, beaten (VEGAN: use two flax eggs*)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried thyme or oregano


  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Place the quartered potatoes in a medium saucepan and cover with water. Cover the pot with a lid, turn the heat on high, and let the water come to a gentle boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes can be pierced with a fork.
  3. Drain the potatoes and rinse them with cool water. Set them aside.
  4. Grate the zucchini and carrot using a cheese grater or a food processor. Place the grated zucchini and carrot in a nut milk bag to squeeze out the excess water.
  5. Then, place the grated zucchini and carrot in the base of a food processor fitted with the “S” blade.
  6. Add the cooked potatoes, almond flour, eggs, salt, pepper, garlic powder, and dried thyme or oregano to the food processor. Process on high until the ingredients have combined.
  7. Then, use your hands to scoop the mixture out and form 6 patties. Lay the patties on the baking sheet.
  8. Bake for 60 minutes, stopping once halfway to flip the patties over. The fritters should be golden brown on top when they are done cooking.
  9. Let the fritters cool for a few minutes before serving.
  10. Serve warm with ketchup or your favorite dipping sauce.


  1. *Make two flax eggs by combining two tablespoons of ground flax with 6 tablespoons of water. Stir and let the mixture set for 10 minutes before using in place of the regular eggs).
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Keywords: zucchini potato burgers, zucchini patties, gluten free fritters

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