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Golden-brown crispy zucchini and potato fingers stacked on a dark plate.

Zucchini and Potato Fingers Recipe

These crispy cheesy zucchini and potato fingers are a popular, vegetable-packed Mediterranean alternative to classic fritters. Golden-brown on the outside with melted cheese and fresh herbs inside.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • - 1 medium zucchini grated
  • - 2 medium potatoes peeled and grated
  • - 1 medium carrot peeled and grated
  • - 100g 1 cup Mozzarella, Suluguni, or Cheddar cheese, grated
  • - 2 large eggs
  • - 3–4 tbsp all-purpose flour
  • - 1/4 cup spring onions or fresh parsley finely chopped
  • - 1 clove garlic minced
  • - 1/2 tsp salt or to taste
  • - 1/4 tsp freshly ground black pepper
  • - 2–3 tbsp extra virgin olive oil for pan-frying

Method
 

Remove Excess Moisture:
  1. Place grated zucchini, potatoes, and carrots into a clean kitchen towel or cheesecloth. Squeeze tightly to drain as much liquid as possible.
Mix the Batter:
  1. In a large bowl, combine squeezed vegetables, grated cheese, beaten eggs, chopped spring onions/parsley, garlic, flour, salt, and pepper. Stir thoroughly until unified.
Shape into Logs:
  1. Scoop portion of mixture and roll with hands into cylindrical finger shapes.
Pan-Fry:
  1. Heat olive oil in a non-stick skillet over medium heat. Fry vegetable fingers for 4–5 minutes per side until crisp and deeply golden.
Drain and Serve:
  1. Remove onto paper towel-lined plate. Serve hot with sour cream or Greek tzatziki dip.

Notes

- For an air-fryer version, spray fingers with olive oil spray and cook at 380°F for 12-14 minutes, flipping halfway.
- Ensure the skillet oil is hot before adding croquettes to prevent sticking and oil absorption.