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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.

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

  1. Place the grated zucchini in a colander, toss with 1/2 tsp of the salt, and let sit for 10 minutes.
  2. 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.
  3. 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.
  4. For the dip, stir together the yogurt, lemon juice, garlic, herbs, and salt. Refrigerate until serving.
  5. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering.
  6. 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.
  7. Cook for 3 to 4 minutes per side, until deep golden brown and crisp, and the sweet potato is tender in the center.
  8. Transfer to a paper towel-lined plate or wire rack. Add more oil to the pan as needed between batches.
  9. 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

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