Sweet Potato Zucchini Fritters

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.