Golden Crispy Vegetable Potato Patties
These crispy vegetable potato patties are golden on the outside, soft on the inside, and packed with flavor. They make a delicious appetizer, side dish, or light meal.
Ingredients
4 medium potatoes, peeled and cubed
1 medium carrot, grated
1 small zucchini, grated and squeezed dry
1 small onion, finely diced
2 green onions, sliced
2 cloves garlic, minced
1 large egg
½ cup (60 g) all-purpose flour
¼ cup (30 g) cornstarch
½ cup (50 g) grated Parmesan (optional)
2 tbsp fresh parsley, chopped
1 tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
Salt and black pepper, to taste
Vegetable oil, for frying
Instructions
Boil the potatoes in salted water for 12–15 minutes, or until fork-tender. Drain well and mash until smooth. Let cool slightly.
Grate the carrot and zucchini. Squeeze as much liquid as possible from the zucchini.
In a large bowl, combine the mashed potatoes, carrot, zucchini, onion, green onions, garlic, egg, flour, cornstarch, Parmesan (if using), parsley, paprika, onion powder, garlic powder, oregano, salt, and pepper.
Mix until everything is evenly combined. If the mixture feels too soft, add 1–2 extra tablespoons of flour.
Shape into small patties, about 2–3 inches (5–7 cm) wide.
Heat about ¼ inch (6 mm) of oil in a large skillet over medium heat.
Fry the patties for 3–4 minutes per side, until deep golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serving Suggestions
Serve warm with:
Sour cream
Garlic yogurt sauce
Ranch dressing
Sweet chili sauce
Ketchup or spicy mayo
Tips
For extra crispiness, chill the patties for 20–30 minutes before frying.
You can bake them at 400°F (200°C) for 25–30 minutes, flipping halfway through, or air-fry at 375°F (190°C) for 12–15 minutes.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or air fryer to restore their crispiness.
