Zucchini & Sweet Potato Fritters are a deliciously crispy and savory dish that’s perfect as an appetizer, snack, or side dish. Packed with shredded zucchini, sweet potato, and a touch of spice, these fritters are quick to make and ideal for any meal. They pair beautifully with a dollop of sour cream, yogurt, or your favorite dipping sauce.
Why You’ll Love This Recipe
- A healthy and flavorful way to enjoy vegetables.
- Crispy on the outside, tender on the inside.
- Easy to make with simple ingredients.
- Versatile: perfect for breakfast, brunch, or dinner.
- Customizable with your favorite herbs and spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini (shredded and squeezed to remove excess moisture)
- Sweet potato (peeled and grated)
- Eggs
- All-purpose flour or almond flour (for a gluten-free option)
- Baking powder
- Garlic powder
- Ground cumin or smoked paprika (optional)
- Salt and black pepper
- Olive oil or vegetable oil (for frying)
- Optional garnish: chopped parsley, green onions, or a squeeze of lemon
Directions
- Prepare the Vegetables:
- Shred the zucchini and sweet potato using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispy fritters.
- Mix the Batter:
- In a large mixing bowl, combine the shredded zucchini and sweet potato.
- Add the eggs, flour, baking powder, garlic powder, cumin (if using), salt, and black pepper. Mix well until the ingredients are evenly combined.
- Heat the Oil:
- Heat a large skillet over medium heat and add a thin layer of olive oil or vegetable oil.
- Shape and Fry:
- Scoop about 2 tablespoons of the batter and flatten it slightly into a patty.
- Place the fritters in the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
- Drain and Serve:
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce or toppings.
Servings and Timing
- Servings: 10-12 fritters
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Cheesy Fritters: Add shredded Parmesan, cheddar, or feta cheese to the batter for extra flavor.
- Spicy Kick: Mix in chopped jalapeños or a pinch of cayenne pepper.
- Herbaceous: Add fresh herbs like dill, parsley, or cilantro to the batter.
- Vegan Option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Sweet Version: Omit garlic and spices, and add a touch of cinnamon and nutmeg for a sweet breakfast fritter.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warm and crispy.
FAQs
1. Can I bake these fritters instead of frying?
Yes, bake at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway through.
2. Do I need to peel the zucchini?
No, the skin is tender and adds color and nutrients to the fritters.
3. How do I ensure the fritters stay crispy?
Make sure to squeeze out all excess moisture from the zucchini and sweet potato. Fry in a hot skillet with enough oil to create a crispy exterior.
4. Can I use other vegetables?
Absolutely! Carrots, parsnips, or butternut squash make great additions or substitutes.
5. What dipping sauce pairs well with these fritters?
Try sour cream, tzatziki, garlic aioli, or a spicy sriracha mayo.
6. How do I prevent the fritters from falling apart?
Make sure the batter is well combined, and don’t flip the fritters too early. Let them form a crust before turning.
7. Can I make mini fritters?
Yes, use a smaller scoop to make bite-sized fritters, perfect for appetizers.
8. Are these fritters gluten-free?
Use almond flour, oat flour, or a gluten-free flour blend to make them gluten-free.
9. What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or avocado oil.
10. Can I prepare the batter ahead of time?
Yes, mix the batter and refrigerate it for up to 4 hours. Fry just before serving for best results.
Conclusion
Zucchini & Sweet Potato Fritters are a deliciously crispy and versatile dish that’s easy to make and packed with flavor. Whether served as a side dish, snack, or appetizer, these fritters are a crowd-pleasing way to enjoy fresh vegetables. Customize them to suit your taste and enjoy this simple, wholesome recipe!
Print
Zucchini & Sweet Potato Fritters
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 fritters 1x
- Category: Side Dishes, Snacks
- Method: Pan-Fried
- Cuisine: American
Description
These Zucchini & Sweet Potato Fritters are crispy on the outside, tender on the inside, and packed with delicious flavor. Perfect as a side dish, snack, or even a light meal, they’re easy to make and a great way to use up extra zucchini and sweet potatoes.
Ingredients
- 2 cups shredded zucchini (squeezed to remove excess moisture)
- 2 cups shredded sweet potato
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil (for frying)
Instructions
- Prepare the Vegetables:
- In a large bowl, combine the shredded zucchini and sweet potato. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible, especially from the zucchini.
- Mix the Batter:
- Add the eggs, flour, Parmesan (if using), green onions, garlic, cumin, smoked paprika, salt, and black pepper to the bowl with the vegetables. Stir until the mixture is evenly combined.
- Heat the Oil:
- Heat the vegetable oil in a large skillet over medium heat.
- Form the Fritters:
- Scoop about 2 tablespoons of the mixture for each fritter and flatten it slightly with your hands.
- Cook the Fritters:
- Place the fritters in the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
- For a gluten-free option, use almond flour or chickpea flour instead of all-purpose flour.
- To bake instead of fry, place the fritters on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Add a pinch of chili flakes or diced jalapeños for a spicy kick.