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
Units
Scale
- 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.