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 served with a salad to make a main meal.
If you are looking for a healthy nutritious meal that is also easy to make then you need to check out these fritters. They make a great weeknight meal when served with a salad and they also freeze really well.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Allergy and Intolerance Friendly - these healthy fritters are suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
Easy to make - These are really easy to make and also store well in your refrigerator or freezer.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
Well apart from the obvious, sweet potato and zucchini, you also need:
- Eggs - you can substitute egg with mashed potato to make vegan
- Almond meal - you can substitute with gluten free flour to make nut free
- Herbs - I used parsley and coriander, but you could use chives or mint
- Spring onions
- Coconut oil
- Sea salt
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 thoroughly and then you are ready to cook the fritters.
It doesn't take too long thankfully. Then they are ready for you to enjoy!!
TIPS & FAQS
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.
Chef In You has a handy guide for replacing egg in various meals.
You can substitute the almond meal 1-1 with gluten free flour. I have not tested with any other flours.
Yes you can!
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.
My salad recommendations to enjoy with these fritters:
Looking for other fritter recipes? Try these:
Lastly, if you make these fritters then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Zucchini & Sweet Potato Fritters
- 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
- 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 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 drain on paper towels, repeating until you use up all the fritter mixture. You may need to add more coconut oil in between batches.