Description
A delicious and crispy fritter made from shredded zucchini and sweet potato, perfect for any meal.
Ingredients
Scale
- 2 cups shredded zucchini, squeezed to remove excess moisture
- 2 cups shredded sweet potato
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour or gluten-free flour
- 1/4 cup grated Parmesan cheese, optional
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, optional
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the shredded zucchini and sweet potato. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible, especially from the zucchini.
- Add the eggs, flour, Parmesan (if using), green onions, garlic, cumin, smoked paprika, salt, and black pepper to the bowl with the vegetables. Stir until the mixture is evenly combined.
- Heat the vegetable oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the mixture for each fritter and flatten it slightly with your hands.
- Place the fritters in the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
- Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
- You can substitute the all-purpose flour with gluten-free flour to make it gluten-free.
- Feel free to add your favorite herbs or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg