Zucchini & Sweet Potato Fritters (Print Version)
Golden-brown fritters combining zucchini and sweet potato with Parmesan, herbs and spices for a perfect side dish or light meal.
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded zucchini, squeezed to remove excess moisture
02 -
2 cups shredded sweet potato
03 -
2 large eggs, lightly beaten
04 -
1/2 cup all-purpose flour or gluten-free flour
05 -
1/4 cup grated Parmesan cheese, optional
06 -
2 green onions, finely chopped
07 -
1 clove garlic, minced
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon smoked paprika, optional
10 -
Salt and black pepper, to taste
→ For Frying
11 -
3 tablespoons vegetable oil
# Steps to Follow:
01 -
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.
02 -
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.
03 -
Heat the vegetable oil in a large skillet over medium heat.
04 -
Scoop about 2 tablespoons of the mixture for each fritter and flatten it slightly with your hands.
05 -
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.
06 -
Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
# Additional Notes:
01 -
For a gluten-free option, use almond flour or chickpea flour instead of all-purpose flour.
02 -
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.
03 -
Add a pinch of chili flakes or diced jalapeños for a spicy kick.