This recipe for sweet potato and zucchini fritters is for when you have so much zucchini in your garden, or are trying to cook seasonally, but you just can’t make another zucchini muffin! I love zucchini bread and zucchini muffins but incorporating this versatile ingredient into a savory dish is just what you need. Served with a dollop of herb yogurt sauce and a green salad on the side, they’re a great light lunch or dinner. I also like using the leftovers for breakfast topped with a fried egg and some diced avocado or halved cherry tomatoes. They’re a great veggie side to any meal. To round out the meal and add some protein, I like grilled chicken or chicken sausage on the side as well!
Your first step is going to be shredding the sweet potato and zucchini. I have used both a box grater and a food processor with a shredding attachment. I think the food processor is easier to use, but not everyone has one. If you don’t, fear not! You can still make this recipe for zucchini and sweet potato fritters using a box grater. The other ingredients in the fritters are likely already in your pantry or refrigerator. We’re going to mix together the vegetables with chopped onion, garlic, parsley, cornmeal, eggs, salt, pepper, and cornstarch. If you’re using your food processor to shred the sweet potato and zucchini, go ahead and throw the onion in as well to handle the chopping for you!
As you mix the batter, it may seem a little dry. But remember that zucchini has a lot of moisture in it that we didn’t squeeze out. As you mix and let the mixture sit a bit, you’ll find that it’s the perfect consistency of a thick batter. As you heat your oil for frying, the zucchini will release its moisture. Fry the fritters until golden brown on each side and top with your herbed yogurt sauce. They are best enjoyed immediately for maximum crispiness. The leftovers are still delicious, but will be a bit softer. I like to top my leftovers with a fried egg for a veggie-packed breakfast.
- Sweet Potato and Zucchini Fritters
- 2 cups shredded zucchini
- 1 cup shredded sweet potato
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 2 tbsp. minced fresh parsley
- ⅔ cup cornmeal
- 1 tsp. salt
- 2 eggs
- 1 tbsp. cornstarch
- ½ tsp. black pepper
- ½ cup plain Greek yogurt
- ½ lemon, juiced
- 1-2 tbsp. minced fresh chives
- Salt and pepper to taste
- Oil for frying
- In a large bowl, make your fritters. Mix together zucchini, sweet potato, onion, garlic, parsley, cornmeal, salt, eggs, cornstarch, and pepper. Let sit for 5-10 minutes to allow the zucchini to release its moisture, then mix again.
- Prepare your yogurt sauce. In a small bowl, mix together yogurt, lemon juice, and chives. Season with salt and pepper and adjust seasoning as needed.
- Heat oil in a large skillet. I like to cover the bottom of the pan by about half an inch.
- Place about ½ cup of batter into the pan and cook until golden brown before flipping and cooking on the other side. Transfer to a plate lined with paper towels.
- Serve immediately topped with yogurt sauce. Enjoy!
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