Description
Golden, crispy fritters made with shredded zucchini and sweet potato, lightly seasoned and pan fried until perfectly tender inside and crisp outside. Simple, comforting, and full of vegetable goodness.
Ingredients
Scale
- 2 medium zucchini, grated and moisture squeezed
- 1 large sweet potato, peeled and grated
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Grate the zucchini and squeeze out as much moisture as possible using a clean towel.
- In a large mixing bowl, combine zucchini, sweet potato, eggs, flour, garlic powder, salt, and black pepper. Mix until fully combined.
- Heat olive oil in a nonstick skillet over medium heat.
- Scoop small portions of the mixture into the skillet and gently flatten into fritters.
- Cook for 3 to 4 minutes per side until golden brown and cooked through.
- Transfer to a plate lined with paper towel to remove excess oil.
- Serve warm and enjoy.
Notes
- Squeeze zucchini well to avoid soggy fritters.
- Do not overcrowd the pan to ensure crisp edges.
- Best served fresh but can be reheated in a skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg