These healthy zucchini and sweet potato fritters are packed full of flavour and are super easy to make. They work well as an appetizer or as a main meal.
Today's recipe is inspired by one of my favourites foodies's Pete Evans. And also is a recipe that I have been meaning to bring you for some time.
WHAT INGREDIENTS DO YOU NEED TO MAKE THESE FRITTERS
Well apart from the obvious, sweet potato and zucchini, you also need:
- Almond meal
- Spring onions
- Coconut oil
- Sea salt
You can buy all of these ingredients at your local supermarket
HOW TO MAKE THEM
First thing is to grate your zucchini and sweet potato and remove as much moisture as possible.
Then you add them to a bowl with all the other ingredients (except the coconut oil). Then mix thorougly and then you are ready to cook the fritters.
It doesn't take too long thankfully. Then they are ready for you to enjoy!!
You can have these zucchini sweet potato fritters as a snack or as part of meal with a yummy salad.
These fritters are healthy, as well as gluten and dairy free and are very similar to my zucchini & sweet potato slice which are also gluten free and dairy free.
If you can't eat egg or are vegetarian or vegan, then you can replace the egg with mashed potato to make these vegan fritters. You need approximately ¼ cup mashed potato for 1 egg.
- 500g/1lb zucchini, grated
- 250g/0.5lb sweet potato, peeled and grated
- Pinch of sea salt
- 3 eggs
- ⅔ 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)
- 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.
- Cook fritters - Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat. Using a soup spoon, scoop out a heaped spoon of the fritter mixture and place in the fry pan and flatten 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 drain on paper towels, repeating until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
If you can't eat egg or are vegetarian or vegan, then you can replace the egg with mashed potato. Approximately ¼ cup of mashed potato per 1 egg.
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Amount Per Serving: Calories: 108Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 33mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 3g