Name: Zucchini and Sweet Potato Fritters Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 medium zucchini, grated; 1 medium sweet potato, grated; 2 large eggs; 1/3 cup all-purpose flour (or gluten-free flour blend/almond meal for gluten-free); 2 cloves garlic, minced; 2 tbsp fresh herbs (such as parsley, chives, or dill), chopped; Salt, to taste; Black pepper, to taste; 2-3 tbsp olive oil or cooking oil

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Introduction

Zucchini and sweet potato fritters are a delicious, healthy way to enjoy fresh vegetables in a crispy, golden form. These easy-to-make fritters are perfect for a light meal or a tasty snack that the whole family will love.

A stack of five golden-brown vegetable fritters with visible pieces of green zucchini and orange carrot throughout each round, crispy on the edges and soft inside. The fritters are placed one on top of the other on a plain white plate, set against a white marbled surface. A small bunch of fresh green basil leaves sits on top of the stack, adding a touch of bright color. The lighting highlights the texture and colors of the fritters clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium zucchini, grated
1 medium sweet potato, grated

2 large eggs
1/3 cup all-purpose flour (or gluten-free flour blend/almond meal for gluten-free)

2 cloves garlic, minced
2 tbsp fresh herbs (such as parsley, chives, or dill), chopped

Salt, to taste
Black pepper, to taste
Olive oil or cooking oil, for frying (about 2-3 tbsp)

Instructions

Step 1: Grate the zucchini and sweet potato finely. Place the grated vegetables in a clean kitchen towel and squeeze out as much moisture as possible to ensure the fritters turn out crispy and not soggy.
Step 2: In a large bowl, combine the grated vegetables with eggs, flour, minced garlic, chopped herbs, salt, and pepper. Stir everything until the mixture is well combined and sticky enough to hold its shape.
Step 3: Using your hands or a spoon, shape the mixture into small patties about two inches in diameter. This size helps them cook evenly and develop a golden crust.

Step 4: Heat a skillet over medium heat and add olive oil. Carefully add the fritters and fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Serve the fritters warm for the best crunch and flavor. Pair with your favorite dips, garnishes, or side dishes.

Tips & Variations

For extra crispiness, chill the formed patties in the fridge for 15 minutes before frying.

You can substitute sweet potato with carrot or parsnip for a different flavor.
Add a pinch of smoked paprika or chili flakes for a subtle kick.
Use a gluten-free flour blend or almond meal to make this recipe gluten-free.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispiness, or warm them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

A stack of five golden-brown vegetable fritters sits on a white plate, each fritter showing visible pieces of green zucchini and orange carrot mixed into a crispy, slightly uneven textured batter. The top fritter is garnished with a small bunch of fresh green basil leaves, adding a fresh contrast to the warm colors of the fritters. The fritters have a round shape and appear thick and soft inside with crunchy edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters ahead of time?

Yes, you can prepare the mixture and shape the patties ahead, then refrigerate for up to 24 hours before frying. Cook just before serving for the best texture.

What dips go well with zucchini and sweet potato fritters?

They pair wonderfully with yogurt-based dips, sour cream, tzatziki, or even a simple garlic aioli for added flavor.