Introduction
Looking for a delicious way to sneak more vegetables into your meals? These Zucchini and Sweet Potato Fritters are exactly what you need. They’re crispy on the outside, tender on the inside, and packed with nutrients. I love making these fritters because they’re incredibly versatile – perfect for breakfast, lunch, or as a side dish. Plus, they’re a great way to use up extra zucchini from your garden or farmer’s market haul.
Ingredients
- 2 medium zucchini, grated (about 2 cups)
- 1 medium sweet potato, peeled and grated (about 1½ cups)
- 1 small onion, finely diced
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Olive oil for frying
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispy fritters!
- In a large bowl, combine the drained zucchini, grated sweet potato, and diced onion.
- Add the eggs, flour, salt, pepper, and garlic powder. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Drop ¼ cup portions of the mixture into the hot oil, gently pressing down to form patties.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: Makes 12 fritters
Recipe Notes
- The key to crispy fritters is removing as much moisture as possible from the zucchini. Don’t skip this step!
- For gluten-free fritters, substitute all-purpose flour with chickpea flour or your favorite gluten-free blend.
- These fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.
- Serve with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
- If the mixture seems too wet, add a tablespoon of flour at a time until it reaches the right consistency.
- Test the oil temperature by dropping a small amount of batter – it should sizzle immediately but not smoke.
- Keep your heat at medium – too high will burn the outside while leaving the inside raw.
Zucchini and Sweet Potato Fritters
Crispy on the outside, tender on the inside, and packed with nutrients. Perfect for breakfast, lunch, or as a side dish.
Ingredients
- 2 medium zucchini grated (about 2 cups)
- 1 medium sweet potato peeled and grated (about 1½ cups)
- 1 small onion finely diced
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Olive oil for frying
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the drained zucchini, grated sweet potato, and diced onion.
- Add the eggs, flour, salt, pepper, and garlic powder. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Drop ¼ cup portions of the mixture into the hot oil, gently pressing down to form patties.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
