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These zucchini and sweet potato fritters are golden, crispy-edged patties with a tender, lightly sweet center. Grated zucchini and sweet potato are mixed with eggs, garlic, herbs, and a little Parmesan, then pan-fried until crisp. They make a quick vegetarian dinner, a great side dish, or a kid-friendly snack that is easy to make ahead and reheat.

Ingredients

  • 2 medium zucchini (about 450 g / 1 lb), coarsely grated
  • 1 medium sweet potato (about 300 g / 10 oz), peeled and coarsely grated
  • 1 teaspoon kosher salt, divided
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup avocado or vegetable oil, for frying, plus more as needed
  • Greek yogurt or sour cream, for serving
  • Lemon wedges, for serving

Instructions

  1. Place the grated zucchini in a colander and toss with 1/2 teaspoon of the salt. Let it sit for 10 minutes to draw out moisture.
  2. Transfer the zucchini to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Squeeze the grated sweet potato dry as well.
  3. In a large bowl, combine the zucchini, sweet potato, green onions, garlic, eggs, flour, Parmesan, parsley, cumin, smoked paprika, baking powder, pepper, and the remaining 1/2 teaspoon salt. Stir until just combined.
  4. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
  5. Scoop about 1/4 cup of the mixture for each fritter, place in the pan, and flatten gently with a spatula to about 1/2 inch thick. Cook 4 to 5 fritters at a time, without crowding the pan.
  6. Cook for 3 to 4 minutes per side, until deep golden brown and cooked through. Adjust the heat to medium-low if they brown too quickly before the sweet potato softens.
  7. Transfer to a wire rack or paper towel-lined plate. Add more oil to the pan between batches as needed.
  8. Serve warm with Greek yogurt and lemon wedges.

Notes

  • Squeezing the water out of the zucchini is the most important step. Excess moisture makes the fritters soggy and prevents them from holding together.
  • Grate the sweet potato on the large holes of a box grater so it cooks through at the same rate as the zucchini.
  • If the mixture seems too wet, add 1 to 2 tablespoons more flour. If it is too dry, add a splash of milk.
  • Keep the heat at medium to medium-low so the sweet potato cooks through before the outside burns.
  • To bake instead, place the patties on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through.
  • Keep finished fritters warm on a wire rack in a 200°F (95°C) oven while you cook the remaining batches.
  • To make it vegan, use two flax eggs and skip the Parmesan or use nutritional yeast.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or 375°F (190°C) oven until crisp.
  • To freeze, cool completely, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the oven.

Nutrition

Find it online: https://thefamilycooking.com/zucchini-sweet-potato-fritters-2/