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    Home » Recipes » Zucchini

    Zucchini & Sweet Potato Fritters

    Published: May 14, 2021 by Vanessa Vickery · 13 Comments

    50.0K shares
    • Share Me4.1K

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 RECIPE INGREDIENTS
    • 3 HOW TO MAKE THEM
    • 4 TIPS & FAQS
    • 5 Zucchini & Sweet Potato Fritters
    Jump to Recipe

    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.

    Healthy zucchini and sweet potato fritters stacked on a plate with aioli, cherry tomatoes and lemon wedges.

    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.

    Another easy favourite recipe to make are these quinoa fritters as well as these mashed potato croquettes or even these air fryer chicken wings.

    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.

    RECIPE INGREDIENTS

    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

    If you have pumpkin you can also make these pumpkin and zucchini fritters. If you have cauliflower, then try these cauliflower fritters.

    Stack of fritters on a plate.

    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

    How can I make the recipe vegan?

    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.

    Can I substitute the almond meal with another gluten free flour?

    You can substitute the almond meal 1-1 with gluten free flour. I have not tested with any other flours.

    Can I store these fritters in the freezer or refrigerator?

    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.

    top down view of a stack of the cooked fritters on a plate with aioli, cherry tomatoes and lemon wedges.

    My salad recommendations to enjoy with these fritters:

    Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin

    Apple, Avocado, Cranberry & Walnut Salad

    Beetroot & Carrot Salad with Moroccan Dressing

    Pumpkin, Beetroot & Avocado Salad


    Looking for other fritter recipes? Try these:

    Pumpkin and Zucchini Fritters

    Cauliflower Fritters

    Quinoa Fritters with Healthy Garlic Aioli


    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.

    stack healthy zucchini and sweet potato fritters on a plate with aioli, cherry tomatoes and lemon wedges.

    Zucchini & Sweet Potato Fritters

    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.
    4.43 from 63 votes
    Print Pin Rate
    Category: Appetizers & Savoury Snacks
    Cuisine: Western
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 12 fritters
    Calories: 118kcal
    Author: Vanessa Vickery

    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
    • 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
    US Customary - Metric

    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.
    • 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.

    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

    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

    More Zucchini Recipes

    • Oven Baked Zucchini Wedges
    • Pumpkin and Zucchini Fritters
    • Zucchini Noodle Stir-Fry with Beef
    • Easy Vegetable Slice
    50.0K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Stephanie

      June 13, 2022 at 5:25 am

      What's the topping? Sour cream?

      Reply
      • Vanessa Vickery

        June 13, 2022 at 7:06 am

        I think it was greek yoghurt or maybe dairy free sour cream.

        Reply
    2. OC

      March 13, 2022 at 3:56 am

      5 stars
      Can I bake these instead of frying? Thanks!

      Reply
      • Vanessa Vickery

        March 13, 2022 at 1:48 pm

        I have not baked them so unable to advise.

        Reply
    3. Amanda

      June 07, 2021 at 2:19 pm

      Can I use almond flour instead of almond meal?

      Reply
      • Vanessa Vickery

        June 08, 2021 at 2:11 pm

        yes you can!

        Reply
    4. Deb

      May 19, 2020 at 5:55 am

      What can I use instead of almond meal? I have some corn meal, coconut flour?

      Reply
      • Vanessa Vickery

        May 20, 2020 at 7:31 am

        You should be able to use cornflour! I have not tried it though.

        Reply
    5. Kathleen

      January 25, 2020 at 4:44 pm

      Delicious thanks. We made them for brunch. Yielded 6 very big ones and 5 smaller. Added a little more salt than just a pinch.

      Reply
      • Vanessa Vickery

        January 31, 2020 at 3:32 pm

        so glad you liked them Kathleen 🙂

        Reply
    6. Anonymous

      October 03, 2019 at 5:46 am

      4 stars

      Reply
    7. Anonymous

      April 20, 2019 at 4:56 am

      5 stars

      Reply
    8. Allison

      March 18, 2019 at 11:56 am

      How much mashed potato do you think I would need to make these vegan?

      Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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