Name: Zucchini & Sweet Potato Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 2 cups grated zucchini; 1 cup grated sweet potato (peeled); 1 egg; ¼ cup all‐purpose flour (or almond flour for GF); 1 garlic clove, minced; 2 tablespoons chopped green onions or chives; Salt and black pepper, to taste; Olive oil or vegetable oil for frying; Optional: ¼ teaspoon ground cumin or smoked paprika for added flavor

Jump to Recipe·Leave a Review

Zucchini & sweet potato fritters are crispy, golden patties made with shredded vegetables, herbs, and a simple binder, pan-fried to perfection. These fritters are light on the inside, crispy on the outside, and packed with flavor and nutrition. I love serving them as a snack, side dish, or even a vegetarian main with a dollop of yogurt or dipping sauce.

Why You’ll Love This Recipe

I love how these fritters manage to be both healthy and indulgent. The sweetness of the potato balances beautifully with the freshness of zucchini, and once they’re pan-fried, they develop a golden crust that’s just irresistible. They’re a great way to use up extra veggies, and I can serve them hot, cold, or even tucked into a sandwich or wrap. Zucchini & Sweet Potato Fritters

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, grated
Sweet potato, peeled and grated
Egg
All-purpose flour or almond flour
Garlic, minced
Green onions or chives, finely chopped
Salt
Black pepper
Olive oil or vegetable oil (for frying)
Optional: ground cumin or smoked paprika for added flavor

Directions

I start by grating the zucchini and sweet potato, then place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large bowl, I combine the grated vegetables with the egg, flour, garlic, green onions, salt, pepper, and any optional spices.
I mix everything until well combined and the mixture holds together.
I heat a few tablespoons of oil in a skillet over medium heat.
I scoop about 2 tablespoons of the mixture per fritter and flatten slightly in the pan.
I cook for about 3–4 minutes per side, or until golden brown and crispy.
Once cooked, I transfer the fritters to a paper towel–lined plate to drain any excess oil.
I serve them hot with sour cream, Greek yogurt, or a tangy dipping sauce.

Servings and timing

This recipe makes about 8–10 fritters.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add grated carrot or chopped spinach for more color and nutrients. For a gluten-free version, I use almond flour or chickpea flour instead of all-purpose. I’ve also made them spicy with a dash of cayenne or chili flakes. They work great as sliders too—just make mini versions and sandwich them with avocado and a smear of hummus.

Storage/Reheating

I store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to help restore their crispness—about 5–7 minutes at 350°F. They also freeze well. I separate them with parchment paper and reheat straight from frozen in a skillet or toaster oven. Zucchini & Sweet Potato Fritters

FAQs

Why are my fritters falling apart?

Usually, it’s a moisture issue. I make sure to squeeze the zucchini and sweet potato very well, and if needed, I add a little extra flour or another egg to bind everything together.

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They’re slightly less crispy but still delicious.

Can I make them vegan?

Absolutely. I use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of a regular egg and they still hold together well.

What can I serve with these fritters?

I love serving them with tzatziki, Greek yogurt, avocado slices, or even as a base under poached eggs. They also make a great side to grilled chicken or fish.

Do I need to peel the zucchini?

No, I keep the skin on for extra fiber and color. It softens during cooking and blends right in.

Conclusion

Zucchini & sweet potato fritters are one of my favorite ways to turn simple vegetables into something crave-worthy. They’re crispy, flavorful, and incredibly versatile. Whether I’m making a quick lunch, a healthy side dish, or an easy appetizer, these fritters always hit the spot.