Zucchini and Potato Fritters With Zingy Yogurt Sauce | Dennispointcampgroundmd

These delicious Zucchini Potato Pancakes are a great option for a fun and easy camp meal! Served with a spicy yogurt sauce for dipping, they make a delicious vegetarian lunch or dinner!

If you have never eaten potato pancakes with zucchini, here is your poster for you to try! They’re like French fries, like pancakes, and there’s plenty of room to get creative! If you want to keep it as simple as possible, stick with the potatoes, but if you want to add more vegetables to increase the nutritional value of the meal, you can add grated zucchini (like this recipe), grated carrots, grated onion, or some more fresh herbs. They also make a great side dish for grilling!

You don’t like yogurt sauce? Choose the classic sauce you prefer: ketchup! But I recommend trying the yogurt sauce. It is very simple and adds a lot of freshness to the food.

Potato and courgette pancakes with spicy yogurt sauce

Zucchini and potato pancakes on a black plate with spicy yogurt sauce and a slice of lemon.

Serves two to four people (approx. 12 medium donuts)

necessary equipment

  • big pan
  • spatula
  • sieve or clean cloth
  • big bowl
  • cheese grater
  • Camping stove or brazier with grill


for the donuts

  • 2 or 3 medium potatoes, grated
  • 1 medium zucchini, grated
  • 1 teaspoon salt
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 beaten eggs
  • pepper to taste
  • 2-3 tablespoons of oil for frying (olive, rapeseed, etc.)

For the yogurt sauce

  • ¾ cup plain yogurt
  • ¼ cup fresh parsley, chopped
  • 2 or 3 teaspoons of lemon juice
  • 1 minced garlic clove (optional)
  • Salt and pepper to taste

Instructions for cooking zucchini and potato pancakes.

1. Grate the potatoes and zucchini and place them in a large bowl (should hold about 4-5 cups of chopped vegetables). Add 1 teaspoon of salt, mix well and let sit for at least 10 minutes before removing excess water. This gives the salt time to draw the water out of the vegetables. If the dough contains too much water, it will take longer to fully cook on the inside (possibly crispy/burnt on the outside and raw on the inside).

2. Place the vegetable mixture in a large colander or clean dish towel and gently squeeze the water out of the mixture (if using a dish towel, twist the dish towel tightly and drain the water in the bottom ). You may want a container underneath to collect the water. Properly dispose of all food/water waste when in the forest (follow the principles of leaving a trail).

A woman filters grated zucchini and potatoes through a sieve into a saucepan on a camp stove.

3. Once most of the water has been removed, return the potatoes and zucchini to the large bowl. Add the flour, Parmesan cheese, garlic, eggs, chili and mix.

4. Heat oil in a large skillet over medium-high heat until it begins to boil. Pour the batter into the pan and press down with the back of the spoon to distribute it evenly. Bake until golden brown and cooked through, about 5-8 minutes per side.

Potato and zucchini pancakes in a cast iron skillet on a camp stove.

5. For the yogurt sauce, combine the yogurt, parsley, lemon juice, salt, and pepper in a small bowl and mix. Garlic is optional. I know a lot of people don’t like fresh garlic zip, so use it however you like!

Enjoy it as a full meal or as a side to your next barbecue or camping trip!

Carlin loves all things outdoors, adventure, and food! Passionate about the outdoors, she enjoys camping, hiking, biking, snowboarding, and surfing, especially in the Rocky Mountains of Alberta and British Columbia, Canada. Combining her passion for food and the outdoors, she decided to start her own outdoor cooking blog. field kitchenwhere he shares simple, delicious and accessible recipes for nature.

Image copyright: Carlin Frimmel

For more tips from Carlin, be sure to download the Campspot Outdoor Almanac and check out our seasonal recipes section.

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