These delicious zucchini and potato and 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!
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.
Zucchini and Potato Fritters With Zingy Yogurt Sauce
Serves two to four people (about 12 medium-sized fritters)
- Large frying pan
- Sieve or clean dish cloth
- Large bowl
- Cheese grater
- Camp stove or fire pit with grate
For the Fritters
- 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 to 3 Tbsp oil for frying (olive, canola, etc.)
For the Yogurt Sauce
- ¾ cup plain yogurt
- ¼ cup fresh parsley, chopped
- 2 to3 tsp lemon juice
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
Zucchini and Potato Fritters Cooking Instructions
1. Grate potato and zucchini and place in a large bowl (should be about 4 to5 cups of grated vegetable). Add 1 tsp salt, mix well, and let sit for at least 10 minutes before draining excess water. 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).
2. 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).
3. 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.
4. 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.
5. 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!
Enjoy as a full meal or as a side dish at your next BBQ or camping trip!
Carlin is a lover of all things outdoors, adventure, and food! She is an avid outdoor enthusiast and enjoys activities like camping, hiking, biking, snowboarding, and surfing—especially in the Rocky Mountains of Alberta and BC, Canada. She combined her passion for food and the outdoors and decided to start her outdoor food blog, Camp Kitchen, where she shares easy, delicious, and approachable recipes for the outdoors.
Photo credit: Carlin Frimmel
For more advice from Carlin, be sure to download the Campspot Outdoor Almanac and check out our Seasonal Recipes section!