Spices to tastesalt, ground black pepper, cumin, dry garlic, dry basil, curcumin powder
Instructions
First, preheat the oven to 390°Fahrenheit / 220°Celsius and line a baking sheet with parchment paper. While the oven is heating up, grate potatoes and zucchini. Squeeze out the excess liquid. Put shredded potatoes and zucchini in a mixing bowl. Add onion, flax egg, chickpea flour, and spices. Stir until all is well combined. At this point, you can check the saltiness level and add more salt to taste, if needed.
I used ¼ cup to scoop the batter and form the patties with my hands. You can use an ice cream scoop or use your hands only. Place them on the baking sheet and press them down slightly, to flatten. Bake for about 25 minutes, until golden from both sides and cooked through. You don't need to flip them over while baking.
Serve your baked potato zucchini fritters immediately while still warm or cold with your favorite dips, sauces, vegan sour cream, or guacamole. Make your homemade sandwiches or serve it alongside your lunch, dinner, salads, or other side dishes.
Notes
Note that the potato fritters will be crispier if you squeeze out more liquid and the batter is drier. If the batter is wetter, they will have a softer texture.
Feel free to add other spices of your choice for an extra spicy flavor. I'd love to hear about your experience in the comments.
If you want to make ahead these simple potato zucchini fritters, let them cool completely, place them in a freezer-friendly container or bag and freeze for up to 2 months.
To reheat the fritters, just place them in a heated oven for a few minutes until all warm through.