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Zucchini and sweet potato fritters are easy to make, crispy, and the perfect side dish or healthy snack. Fry them in a skillet, or bake them in the oven in just 30 minutes. They are out of this world delicious, and paleo friendly, gluten free, and keto.
These zucchini sweet potato fritters are the perfect way to use up your summer zucchini. if you want to learn more about this healthy summer vegetable and know why we use its italian name, I would recommend you to check out this article.
Sweet potato and zucchini fritters are one of my favorite summer recipes to eat as a side dish or as a healthy mid-day snack. I’ve even had them for breakfast along with a fried egg and some berries.
They are crispy on the edges, tender on the inside, and so easy to make. I’ve included instructions to both fry them in a skillet, and bake them. You’ll love this recipe as it is delicious and fun to make. You won’t believe how good they are!
How to Make
STEP 1: Grate the Zucchini
Grate the zucchini using the large holes on a box grater. Then, place the shredded zucchini a colander over a large bowl or sink. Toss the zucchini with the salt and let it sit for 15 minutes.
STEP 2: Squeeze Water out of the Zucchini
This is a crucial step to prevent the fritters from being soggy. With clean hands, squeeze the water out of the zucchini (either in the glass bowl under the colander, or in the sink). You’ll be surprised with how much water comes out!
Get as much water out as possible. Place the dry zucchini into the large mixing bowl.
STEP 3: Grate Sweet Potato
Grate the sweet potato on the large holes, and place the shredded potato into the glass bowl along with the zucchini. Add the rest of the ingredients into the bowl and stir mixture until well combined.
STEP 4: Fry or Bake The Sweet Potato and Zucchini Fritters
Scoop 3 tablespoons of the zucchini mixture and flatten them into pancake-like patties. Cook them until they are golden brown on each side.
Tips and Variations:
Make sure to toss the grated zucchini with salt. The salt helps pull moisture out of the zucchini. Let the zucchini and salt sit for 15-20 minutes, then begin squeezing. Don’t skip this step!
The key to getting crispy fritters is squeezing all the water out of the zucchini. You can do this with your hands, or with a cheesecloth. Please don’t skip this step, otherwise your fritters will be a soggy mess.
Serve these fritters as a side dish or healthy snack. You can also serve them with breakfast along with a fried egg, or dinner along with a burger.
Top these fritters with ranch dressing, Caesar dressing (so good!) dairy free sour cream, or anything else your heart desires!
Zucchini and sweet potato fritters are easy to make, crispy, and the perfect side dish or healthy snack. Fry them in a skillet, or bake them in the oven in just 30 minutes. They are out of this world delicious, and paleo friendly, gluten free, and keto.
2–3 tablespoons ghee, (1 tablespoon per each batch of fritters)
Instructions
Wash the zucchini and trim off the ends. Grate the zucchini on the large holes of a box grater and place the grated zucchini in a large colander over a large mixing bowl. Pour salt over zucchini and toss to combine. Let it sit for 15 minutes.
With clean hands, squeeze the water out of the grated zucchini and into the mixing bowl. Get as much water out as possible. This step is crucial, otherwise the fritters will be soggy. There is a ton of water that will come out of the zucchini! Pour the water out of the mixing bowl, and place dry zucchini back into the bowl.
Grate the sweet potato on the large holes of the box grater, and place the shredded sweet potato into the large bowl with the zucchini. Add diced red onion, coconut flour, beaten eggs, Italian seasoning, paprika, and garlic powder to the mixing bowl. Stir mixture until well combined.
Heat 1 tablespoon of ghee or butter (use 1 tablespoon of oil for each batch) in a large cast iron or non-stick ceramic skillet over medium-high heat. Once the oil is hot, scoop 3 tablespoons of the zucchini mixture and flatten them into patties. Sauté the fritters for 3-4 minutes on each side, or until golden brown. Serve the fritters warm.
To bake fritters: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Form pancake-like patties with the zucchini mixture. Arrange them on the baking sheet and spray the tops of them with olive oil. Bake for 25-30 minutes, or until golden brown, flipping halfway through (when flipping, spray the other side with oil).
Thank you for recipe! I used my spiralizer on the zucchini and sweet potato and substituted almond flour as I didn’t have coconut. Used olive oil with a pat of butter in pan. Recipe turned out great, hubby and I loved it! Will make again.
Could I cook these in my mini waffle maker?
Excellent! I used arrowroot starch and avocado oil as subs bc that is what I had on hand. Will definitely make again!!
★★★★★
Thank you for recipe! I used my spiralizer on the zucchini and sweet potato and substituted almond flour as I didn’t have coconut. Used olive oil with a pat of butter in pan. Recipe turned out great, hubby and I loved it! Will make again.
★★★★★