Description

Sweet Potato and Zucchini Fritters are the perfect combination of crispy, savory, and nutritious. Hi there, food lover! If you’re looking for a delicious way to enjoy more veggies, these golden fritters bring together the natural sweetness of sweet potatoes and the mild, fresh flavor of zucchini in one irresistible bite. Whether you’re serving them as a light lunch, an appetizer, or part of a family dinner, this versatile dish is sure to impress.

Ingredients

Scale

Here’s everything you’ll need to make around 12 fritters, enough for 4–6 servings:

Vegetables:

2 medium sweet potatoes (about 500g), peeled and grated
2 medium zucchinis (about 300g), grated
1 small red onion, finely chopped
2 garlic cloves, minced

Binding and seasoning:

2 large eggs
1/2 cup (60g) all-purpose flour (or chickpea flour for gluten-free)
1/4 cup fresh parsley, chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional for a bit of heat)
Salt and pepper to taste

For frying:

4–5 tablespoons olive oil or any neutral oil (like avocado or canola)

Optional toppings:

Greek yogurt or sour cream
Fresh herbs like mint or dill
Lemon wedges for serving

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Instructions

Follow these steps closely to get golden, crispy fritters every time:

1. Prep the Vegetables

Start by peeling and grating the sweet potatoes. Use a box grater or food processor with a shredding attachment for speed. Then, grate the zucchini. Zucchini holds a lot of water, which you’ll need to remove to avoid soggy fritters.

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. You should be able to remove up to 1/2 cup of liquid. Do the same for sweet potatoes if they seem very wet.

2. Mix the Ingredients

In a large mixing bowl, combine the grated sweet potato, zucchini, and finely chopped red onion. Add the minced garlic, flour, eggs, parsley, and spices—cumin, paprika, chili flakes, salt, and pepper. Mix everything thoroughly until it comes together into a cohesive batter.

The mixture should hold its shape when pressed together. If it feels too wet, add a bit more flour (1 tablespoon at a time) until the texture firms up.

3. Heat the Pan

Place a large non-stick skillet over medium heat and add 2 tablespoons of oil. Let it heat up for about a minute until it shimmers slightly.

4. Form and Fry the Fritters

Scoop about 2 tablespoons of the batter per fritter, shaping them into small patties with your hands or a spoon. Carefully place them in the hot pan, making sure not to overcrowd the skillet.

Flatten slightly with a spatula and cook for about 3–4 minutes per side, or until golden brown and crisp. Adjust heat as needed to prevent burning while ensuring they cook through.

Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Repeat with remaining batter, adding more oil to the pan as needed.

5. Serve Warm

Serve the fritters immediately while hot and crispy, topped with a dollop of Greek yogurt or sour cream and a sprinkle of fresh herbs. A squeeze of lemon over the top adds a lovely bright contrast.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack, Vegetarian Main
Method: Pan-Frying (with baked and air-fried options)
Cuisine: Fusion, Healthy Comfort Food

Nutrition

Serving Size: 2 fritters
Calories: 180 kcal
Sugar: 4g
Sodium: 210mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg