Dinner
Baked Zucchini Potato Fritters
Grated potato and zucchini bound with egg and oats, shaped into small fritters and baked until lightly golden. Baking instead of pan-frying keeps them light, and they reheat well for meals prepared ahead.
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Ingredients
- 450 g potatoes, coarsely grated
- 250 g zucchini, coarsely grated
- 1 egg + 30 g egg and 2 tbsp oats
- 1 tsp rapeseed oil for the dish
- 1 tbsp chopped parsley
- 1 pinch salt
Method
- Preheat the oven to 200°C conventional heat and line a tray with baking paper.
- Grate the potatoes and zucchini, squeeze them very dry in a clean towel and place in a bowl.
- Mix in the egg, oats, parsley and a little salt. Shape into eight small, flat fritters.
- Brush lightly with oil and bake for 12 minutes. Turn and bake for another 8–10 minutes until lightly golden.
- Allow to steam off briefly and serve warm.
Why this recipe is gentle
These fritters skip onion, garlic and spice, and baking with just a brush of rapeseed oil keeps the fat low compared with pan-fried versions. Potato and zucchini are mild vegetables, and squeezing them dry helps them cook up tender rather than greasy.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Squeeze the grated vegetables very dry so the fritters hold together and stay light.
- Bake rather than pan-fry to keep the fat lower, which some people find easier to tolerate.
- Serve warm with a small side of plain yogurt or steamed vegetables instead of a rich sauce.
