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Zucchini & Sweet Potato Fritters

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Crispy zucchini and sweet potato fritters with a tender interior, combining fresh vegetables into a simple and flavorful dish perfect as a snack, side, or light meal.

Ingredients

  • 1 medium zucchini, grated
  • 1 medium sweet potato, grated
  • 1 egg
  • 1/3 cup flour
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2–3 tbsp olive oil (for frying)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika or chili flakes (optional)

Instructions

  1. Grate the zucchini and sweet potato.
  2. Squeeze out excess moisture from the zucchini using a clean towel.
  3. In a bowl, combine grated vegetables, egg, flour, garlic, green onions, salt, pepper, and paprika.
  4. Mix well until everything is evenly combined.
  5. Heat olive oil in a pan over medium heat.
  6. Scoop portions of the mixture into the pan and flatten into fritters.
  7. Cook for 3–4 minutes on each side until golden brown and crispy.
  8. Transfer to a paper towel-lined plate to remove excess oil.
  9. Serve warm.

Notes

  • Squeezing out moisture is key to preventing soggy fritters.
  • Add grated carrot or corn for extra flavor and texture.
  • Use gluten-free flour for a gluten-free version.
  • Add herbs like parsley or dill for freshness.
  • Bake at 200°C (400°F) for a lighter option, flipping halfway through.
  • Store in the refrigerator for up to 3 days.
  • Reheat in a pan or oven to maintain crispiness.

Nutrition

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