Description
Crispy on the outside and tender on the inside, these zucchini and sweet potato fritters are packed with fresh flavor and natural sweetness. Perfect for lunch, brunch, or a light dinner, they pair beautifully with a creamy herbed yogurt dip.
Ingredients
Units
Scale
- 2 medium zucchini, about 2 cups grated and squeezed dry
- 1 large sweet potato, about 2 cups grated
- 2 large eggs
- 1/3 cup all purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, for frying
- 1/2 cup plain yogurt
- 1 tablespoon finely chopped fresh parsley or dill
Instructions
- Heat a nonstick skillet over medium heat and add the olive oil, allowing it to warm gently.
- In a large bowl, combine grated zucchini, grated sweet potato, eggs, flour, minced garlic, salt, and black pepper. Mix until evenly incorporated.
- Once the oil is shimmering, scoop about 2 tablespoons of the mixture into the pan for each fritter and gently flatten with a spatula.
- Cook for 3 to 4 minutes on each side until golden brown and crisp.
- Transfer cooked fritters to a paper towel lined plate to drain excess oil.
- Stir the chopped fresh herbs into the plain yogurt.
- Serve the fritters warm with the herbed yogurt on the side.
Notes
- Squeeze as much moisture as possible from the zucchini to ensure crispy fritters.
- Do not overcrowd the pan, cook in batches if necessary.
- Keep cooked fritters warm in a low oven while finishing the remaining batch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg