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Zucchini Sweet Potato Fritters

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These crispy and flavorful fritters combine the mild earthiness of zucchini with the natural sweetness of sweet potatoes. Perfect as an appetizer, snack, or side dish, they are quick to prepare and pair well with a tangy yogurt dip or fresh salad.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 medium sweet potato, peeled and grated
  • 2 large eggs
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for frying)

Instructions

  1. Prepare the Vegetables:
    Grate the zucchinis and sweet potato. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Mix the Batter:
    In a large bowl, combine the grated zucchini, sweet potato, eggs, flour, Parmesan (if using), baking powder, garlic powder, smoked paprika, salt, and pepper. Mix well until a thick batter forms.
  3. Heat the Pan:
    Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Cook the Fritters:
    Scoop about 2 tablespoons of the mixture into the skillet for each fritter. Flatten slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
  5. Serve:
    Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce or a dollop of Greek yogurt.

Notes

  • For extra crispiness, use a mix of olive oil and butter when frying.
  • If the batter seems too wet, add a little more flour.
  • These fritters can be baked at 400°F (200°C) for 15-20 minutes if you prefer a lighter option.

Find it online: https://recipe.newsvks.com/zucchini-sweet-potato-fritters/