Zucchini & Sweet Potato Fritters
Healthy gluten‑free veggie fritters made with zucchini and sweet potato. Crispy, nourishing, and perfect for any meal.
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Servings: 12 fritters
Calories: 118kcal
Ingredients
- 1.1 lb zucchini grated
- 0.55 lb sweet potato peeled and grated
- 1 Pinch of sea salt
- 3 eggs see below for egg free version
- 2/3 cup almond meal
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh coriander chopped
- 2 spring onions thinly sliced
- 2-4 tablespoons coconut oil for cooking
Instructions
- Remove excess moisture. Add grated zucchini and grated sweet potato to a colander, add a pinch of sea salt, mixing through the zucchini and sweet potato. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.
- Prepare mixture. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly with a wooden spoon.
- Cook fritters. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat. Using a soup spoon or ice cream scoop, scoop out a heaped spoon of the fritter mixture and place in the pan and flatten them a little. Place as many as you want in the fry pan, making sure the edges don't touch. (I made my fritters around 6-7cm diameter). Cook for a few minutes on each side, until lightly golden and place on wire rack (to ensure crispiness) or a plate, repeating until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
- If you want to keep them warm, then place the cooked fritters on baking sheet lined with baking paper in the oven until you have cooked all the fritters.
Notes
HOW TO STORE
Allow to cool first before placing in an airtight container and place in the refrigerator for 2-3 days.If you are going to freeze, then allow to cool first, then freeze on a baking tray before placing in a freezable container or zip lock for up to 3 months. To reheat, first thaw overnight in your refrigerator, then place on a dry frypan on low heat until warmed through.
MAKE EGG FREE
If you can't eat egg or are vegetarian or vegan, then you can replace the egg with mashed potato to make these egg free fritters. You need approximately ¼ cup mashed potato for 1 egg
PARMESAN CHEESE
You can add 1/4 cup of grated parmesan cheese to the fritter mixture to change up the flavour.
Nutrition
Serving: 1fritter | Calories: 118kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 37mg | Fiber: 2g | Sugar: 2g