I’ve fallen into the habit this summer of roasting whatever vegetables we have on hand for dinner, usually with just coconut oil, salt and pepper, sometimes with one or two other spices from the cabinet added in, and then arranging them all on a plate like they’re fancy.
These potato fritters are a perfect example of that. At first glance, they seem elaborate, but when you get right down to it, this is really just a platter of seasonal vegetables arranged and just barely adorned in a new way.
There have been times in my life where I’ve thought that spending time on arranging a plate – or meticulously picking out an outfit or organizing a bookshelf – is a shallow, silly, empty thing to do.
And yet somewhere in my soul I think I’ve always also known that you can’t argue with the way it hits you when someone hands you a plate that’s taken obvious time and attention to prepare.
You can’t pretend you don’t feel a little special when you make the extra effort every once in a while to get dolled up for dinner, or to pull out the fancy dishes for a meal with friends.
There’s something inside me that loves to celebrate and to savor. And this is the same something that delights in an ordinary collection of vegetables, piled up together in an extraordinary way.
I have actually made this recipe more than a few times, sometimes in miniature for little poppable bites, other times in slightly larger rounds that yield more than two bites apiece.
I like both versions, but I’ve found it can be easier to get the mini variety to crisp up and cook all the way through. Whatever you prefer, both options involve creating a simple hash brown patty base for caramelized roasted squash, fresh and bright cucumber corn salad, and a flavorful drizzle of cumin dill yogurt on top.
To prepare this dish, you’re actually going to make four mini recipes that all get layered together on a plate for the most perfect presentation. You start by roasting squash, boiling corn, and grating potatoes – the most laborious task, and one I won’t blame you for recruiting help via a strong-armed pal or kitchen appliance if need be!
After draining, the potatoes are lumped onto a greased baking sheet, seasoned, and baked. Meanwhile, you make a kind of salad/salsa hybrid, and a yogurt sauce.
Feel free to make all of the necessary components ahead of time and layer them together just before serving. After assembly, the fritters will start to lose their crispy texture within a few hours. But if you keep the vegetable components and the sauce separate until just before you want to eat, you’ll be golden.
All of the components layered together are a delightful celebration of seasonal vegetables. You’ll find that it even works for a light lunch if you like.Print
Vegetarian potato fritters with roasted zucchini cucumber corn salad are an easy way to use up extra squash that’s ideal for the summertime.
For the Roasted Squash:
- 2 tablespoons coconut oil
- 1 pound yellow squash or zucchini, sliced into rounds (about 3 medium zucchini)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Tomato Cucumber Corn Salad:
- 2 ears fresh corn, shucked
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumbers
- 1/4 cup fresh basil leaves, torn into small pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Fritters:
- 1 pound russet potatoes, peeled and coarsely grated
- 2 teaspoons coconut oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Cumin Dill Yogurt Sauce:
- 3 tablespoons plain yogurt
- 1 teaspoon ground cumin
- 2–3 teaspoons chopped fresh dill
- 1/2 teaspoon salt, plus more to taste
- To roast the squash, preheat the oven to 375˚F and add the coconut oil to a rimmed baking sheet. Add the zucchini or your choice of summer squash, salt, and pepper. Toss together to distribute everything evenly, then spread the zucchini out in an even layer. Bake for 30 to 45 minutes, tossing halfway through, or until soft and golden. Remove from the oven and place zucchini on a plate. Set aside. Keep the oven on.
- Fill a large pot with enough water to cover the corn. Bring the water to a boil over medium-high heat and add the corn. Cook for 3 to 5 minutes, until corn is cooked through. The kernels should still be firm and not mushy. Remove cobs to a plate to cool. Once cool enough to handle, slice kernels from the cobs with a knife and set aside.
- Next, place the grated potatoes in a tea towel or cheese cloth. Squeeze over a sink to strain out as much water as possible (it’ll be a lot).
- Grease 2 baking sheets with about 1 teaspoon of coconut oil each. Scoop piles of the potato mixture on top, leaving about 1 inch in between and flattening each one. For mini fritters, make the mounds about a tablespoon in size. For medium-sized fritters, make large mounds that are 2 to 3 tablespoons in size, still flattening them as much as possible. Season with salt and pepper.
- Bake for 10 to 15 minutes, until golden, and flip. Bake for another 10 to 15 minutes, until golden and crispy. Remove from oven and transfer from the pan to a serving platter.
- In a large bowl, combine the cooked corn kernels with the remaining ingredients for the tomato cucumber corn salad. Stir together, taste, and add salt and pepper as needed.
- In a small bowl, whisk together the yogurt, cumin, dill, and salt. Taste and add salt as needed..
- To assemble the appetizers, layer a potato fritter with roasted squash, then tomato cucumber corn salad, and drizzle or top with a dollop of cumin dill yogurt. Serve immediately.
- Category: Vegetarian
- Method: Roasting
- Cuisine: Appetizers
Keywords: potato, fritter, zucchini, tomato, cucumber, vegetarian
Cooking By the Numbers…
Step 1 – Prepare Vegetables, Chop Herbs, and Measure Remaining Ingredients
Slice one pound of zucchini or yellow squash into rounds.
Remove the husks and silk from two ears of corn.
Chop enough tomatoes until you have 1/2 cup total. I used one large tomato.
Chop enough cucumber until you have 1/2 cup total. I used half of a large cucumber.
Measure out 1/4 cup loosely packed fresh basil leaves and tear the leaves into small pieces.
Chop enough dill until you have 2 to 3 teaspoons total.
Measure out all remaining ingredients as listed on the ingredients list.
Preheat your oven to 375˚F. Grease a rimmed baking sheet with coconut oil. Set aside.
Step 2 – Roast Squash
Add the squash to the prepared baking sheet and sprinkle with salt and pepper. Toss everything together until the oil and seasonings are evenly distributed. Spread rounds out in an even layer. Bake for 30 to 45 minutes, until softened and golden.
Step 3 – Boil Corn
Add corn to a large pot and cover the corn with water to see how much you need. Remove corn to a plate.
Bring water to a boil over medium-high heat. Add the corn back to the pot and cook for 3 to 5 minutes. The corn kernels should be cooked through but not mushy. Remove cobs and set aside on a plate to cool.
Once cool enough to handle, remove the kernels from the cobs with a sharp knife and set aside.
Step 4 – Make Fritters
Transfer the grated potatoes to a clean tea towel or cheese cloth. Squeeze over the sink to remove as much water as you can. There will be a lot so really squeeze it out well.
Grease two baking sheets with coconut oil. Scoop piles of the grated potato onto the baking sheets, flattening each one.
If you are making mini fritters, the mounds should be about 1 tablespoon in size each. If you are making full sized fritters instead, make mounds that are 2 to 3 tablespoons in size each. Be sure to portion them out consistently, so they will cook evenly. Season the tops with salt and pepper.
Bake for 10 to 15 minutes, until golden on the bottom. Flip and bake for another 10 to 15 minutes until golden and crispy all over. Remove from the oven and place on a serving platter.
Step 5 – Make Salad
Add all of the ingredients for the tomato cucumber corn salad to a large bowl. Stir to combine, and season with salt and pepper to taste.
Want to limit the level of carbs? If corn and potato combo is too much of an overload, consider using our Simple Summer Tomato and Cucumber Salad instead of this corn salad. Just chop the veggies more finely, instead of keeping them in larger chunks.
Step 6 – Make Cumin Dill Yogurt
Whisk together yogurt, cumin, dill, and salt in a small bowl until combined. Season with additional salt to taste.
Step 7 – Assemble
To assemble, top each potato fritter with roasted squash, followed by the tomato cucumber corn salad. Top with cumin dill yogurt and serve.
Can I Make This Ahead of Time?
Making this appetizer ahead of time is totally doable, as mentioned above, and you can make everything up to one day ahead of time. The key is to keep all of the components stored separately.
To serve, reheat the potato fritters on baking sheets in a 350˚F oven until warmed through, about 5 to 10 minutes. Reheat the roasted zucchini or your choice of summer squash in a microwave-safe bowl in the microwave for about 1 minute. Assemble as the recipe describes.
Would you like to try more fritter recipes? Here are some more recipes from Foodal to try next:
- Sweet Corn Fritters
- Potato Fritters with Red Pepper Relish
- Cauliflower and Chard Fritters with Spicy Yogurt Cilantro Sauce
Do you prefer mini or full-sized fritters? Tell us in the comments below, and be sure to rate the recipe once you try it yourself.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 24, 2014. Last updated on April 28, 2021. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.