Description
Zucchini & sweet potato fritters are crispy, golden‐pan‑fried patties made with shredded zucchini and sweet potato, herbs and simple binder—light inside, crispy outside, and packed with flavor and nutrition.
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
Instructions
- Grate zucchini and sweet potato, then place in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large bowl combine the drained grated vegetables with the egg, flour (or almond flour), garlic, green onions, salt, pepper, and any optional spices.
- Heat a few tablespoons of oil in a skillet over medium heat.
- Scoop about 2 tablespoons of the mixture per fritter, flatten slightly in your hand, then place in the hot skillet.
- Cook for about 3–4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the skillet.
- Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve hot with a dollop of yogurt or a dipping sauce of your choice.
Notes
- If you want to sneak in extra vegetables, you can add grated carrot or chopped spinach.
- For gluten‐free, use almond flour or chickpea flour instead of all‐purpose. {cite}turn0search1{cite}
- For a vegan version, use a flax “egg” (1 Tbsp flaxseed meal + 2½ Tbsp water) instead of the egg. {cite}turn0search1{cite}
- To keep them crisp when reheating, warm in a skillet or oven rather than microwave. {cite}turn0search0{cite}
Nutrition
- Serving Size: 1 fritter
- Calories: ≈ 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 20mg
