Why You’ll Love This Recipe
I make these fritters whenever I want a veggie-packed side or light lunch that doesn’t feel like diet food. The sweet potato adds natural sweetness and a creamy center, while the zucchini keeps everything moist and tender. Squeezing out the excess water is the secret to getting crisp edges instead of soggy patties. It’s a one-bowl batter, it doesn’t need a mixer, and the fritters reheat beautifully, which makes them perfect for lunchboxes, brunch, and easy weeknight dinners.
Ingredients
For the fritters
- 300 g (about 2 medium, 3 cups) grated zucchini
- 250 g (about 1 medium, 2 cups) grated sweet potato, peeled
- ½ tsp salt, for the zucchini
- 2 large eggs
- 60 g (½ cup) all-purpose flour
- 40 g (⅓ cup) grated Parmesan or feta
- 3 spring onions (scallions), thinly sliced
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley or coriander
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 3 to 4 tbsp vegetable or olive oil, for frying
For the yogurt dip (optional)
- 120 g (½ cup) plain Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Pinch of salt
- 1 tbsp chopped fresh herbs
Directions
- Salt the zucchini. Toss the grated zucchini with ½ tsp salt in a colander and let it sit for 10 minutes.
- Squeeze it dry. Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as you can. This step keeps the fritters crisp.
- Mix the batter. In a large bowl, whisk the eggs, then stir in the flour, cheese, spring onions, garlic, herbs, cumin, paprika, and pepper until smooth.
- Add the vegetables. Fold in the squeezed zucchini and the grated sweet potato until evenly coated. The mixture should hold together when pressed.
- Heat the pan. Warm 2 tbsp oil in a large nonstick frying pan over medium heat until shimmering.
- Shape and fry. Scoop about 3 tbsp of batter per fritter into the pan and flatten gently to about 1.5 cm (½ in) thick. Cook in batches for 3 to 4 minutes per side, until deep golden brown and cooked through.
- Drain. Transfer the fritters to a paper towel-lined plate. Add more oil to the pan between batches as needed.
- Make the dip. Stir together the yogurt, lemon juice, garlic, salt, and herbs.
- Serve. Serve the fritters warm with the yogurt dip and a squeeze of lemon.
Servings and Timing
- Serves: 4 (about 12 fritters)
- Prep time: 20 minutes
- Salting the zucchini: 10 minutes
- Cook time: 15 to 20 minutes
- Total time: about 50 minutes
Variations
- Baked fritters: Place the patties on a parchment-lined tray, brush with oil, and bake at 220°C (200°C fan / 425°F) for 20 to 25 minutes, flipping halfway.
- Air fryer: Spray the patties with oil and air fry at 190°C (375°F) for 10 to 12 minutes, flipping halfway.
- Gluten-free: Use chickpea flour or a gluten-free flour blend in place of the all-purpose flour.
- Dairy-free: Skip the cheese and add 1 extra tbsp flour, then use a dairy-free yogurt for the dip.
- Spicy: Add ½ tsp chilli flakes or 1 finely chopped fresh chilli to the batter.
- Corn and feta: Fold in 80 g (½ cup) sweetcorn and use feta as the cheese.
Storage and Reheating
Store the cooled fritters in an airtight container in the fridge for up to 4 days. Reheat in a 200°C (400°F) oven or air fryer for 8 to 10 minutes to bring back the crunch, since the microwave makes them soft. To freeze, cool completely, place them on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in a hot oven for 12 to 15 minutes. I don’t recommend freezing the yogurt dip.
FAQs
Why are my fritters falling apart?
The mixture is probably too wet. Squeeze the zucchini very well, and add 1 to 2 extra tbsp of flour if the batter feels loose. Let the pan get hot enough, and don’t flip them until the underside is set and golden.
Why are my fritters soggy?
Excess moisture or a pan that isn’t hot enough is usually the cause. Salt and squeeze the zucchini, and fry over medium heat until the oil is shimmering.
Do I need to peel the zucchini?
No. The skin is thin and soft, and the green flecks look pretty. Just wash and grate it.
Do I have to peel the sweet potato?
Peeling gives a softer texture, but you can leave the skin on if it’s thin and well scrubbed.
Can I use frozen grated zucchini?
Yes. Thaw it completely, then squeeze out all the excess liquid before using.
Can I make the batter ahead?
It’s best made fresh, since the vegetables release more water as it sits. You can grate and squeeze the zucchini and sweet potato a few hours ahead and mix the batter just before frying.
Can I make them without eggs?
Yes. Use 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested for 5 minutes), though the fritters will be a little more delicate.
Conclusion
These zucchini and sweet potato fritters are one of my favorite ways to turn a couple of everyday vegetables into something crispy, golden, and a little bit special. They’re savory, lightly sweet, and easy enough for any night of the week. I hope they become your go-to fritter recipe, too.
Print
Crispy, golden fritters made with shredded zucchini and sweet potato, lightly seasoned with garlic, herbs, and a touch of parmesan. Tender inside and crunchy outside, they make a great veggie side, snack, or light lunch served with a cool yogurt dip.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 16 fritters
- Category: undefined
- Method: Pan Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium zucchini (about 1 lb / 450 g), grated
- 1 medium sweet potato (about 8 oz / 225 g), peeled and grated
- 1 tsp salt, divided
- 2 large eggs
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) grated Parmesan cheese
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley or cilantro
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 3 to 4 tbsp (45 to 60 ml) olive or avocado oil, for frying
- For the yogurt dip: 3/4 cup (180 g) plain Greek yogurt
- For the yogurt dip: 1 tbsp fresh lemon juice
- For the yogurt dip: 1 small clove garlic, grated
- For the yogurt dip: 1 tbsp chopped fresh herbs
- For the yogurt dip: pinch of salt
Instructions
- Place the grated zucchini in a colander, toss with 1/2 tsp of the salt, and let sit for 10 minutes.
- Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Squeeze the grated sweet potato dry as well.
- In a large bowl, combine the zucchini and sweet potato with the eggs, flour, Parmesan, green onions, garlic, parsley, cumin, paprika, remaining 1/2 tsp salt, pepper, and baking powder. Stir until just combined.
- For the dip, stir together the yogurt, lemon juice, garlic, herbs, and salt. Refrigerate until serving.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering.
- Scoop heaping 2-tablespoon portions of batter into the pan, pressing down gently to flatten into 2 1/2-inch (6 cm) patties. Do not crowd the pan.
- Cook for 3 to 4 minutes per side, until deep golden brown and crisp, and the sweet potato is tender in the center.
- Transfer to a paper towel-lined plate or wire rack. Add more oil to the pan as needed between batches.
- Serve warm with the yogurt dip and a squeeze of lemon.
Notes
- Squeezing out the moisture is the most important step for crispy fritters that hold together.
- Grate the sweet potato on the small holes of a box grater so it cooks through quickly.
- Keep the heat at medium; too high and the outsides burn before the sweet potato softens.
- If the batter seems loose, add 1 to 2 tablespoons more flour.
- To bake instead, place patties on a parchment-lined sheet, brush with oil, and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend or chickpea flour.
- Keep finished fritters warm in a 200°F (95°C) oven while cooking the remaining batches.
- Store in the refrigerator for up to 4 days; reheat in the oven or air fryer to re-crisp.
- Freeze cooked fritters for up to 2 months.
Nutrition
- Serving Size: 4 fritters
- Calories: 285
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 100 mg