Zucchini and sweetpotato fritters are a tasty, vegetarian meal that adults and kids will love! Made with shredded zucchini, sweetpotato, chickpea flour, eggs and cheese, this easy zucchini sweetpotato recipe will become a family favorite.
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Are you a fritter fan? They’re kind of a mix between mini burgers, sliders and patties, or the result when my patties fall apart.
It’s acceptable to be a fritter when it doesn’t hold together right? It still tastes good.
Whatever you want to call these sweetpotato fritters, I love them.
These gluten free fritters will quickly become a house favorite – they’re great as sweetpotato fritters for baby, so we make them a lot with our 10 month old.
They are pretty easy to make, cook quickly, and are versatile and can pair with many things, which is why they work great as a Thursday night dinner idea.
Plus, they offer a great way to get more veggies in without necessarily noticing you’re eating veggies.
Sweetpotato Zucchini Fritters Ingredients
To make these zucchini and sweetpotato fritters, you need the following:
- Zucchini – Zucchini s a great veggie add on that doesn’t change flavor! We adore it – see more zucchini baby led weaning recipes.
- Sweetpotato – Canned pumpkin would not be a great substitute as we are shredding the sweetpotato. However, you could use carrots in place.
- Red onion
- Chickpea flour – A gluten free flour that adds more protein and fiber!
- Red pepper – Any color pepper variety will do!
- Shredded cheese – You can use a vegan cheese if you’d like.
- Eggs – The eggs are the binder and help hold everything together. A flax or chia egg may work as a vegan version.
- Garlic powder
- Italian seasoning
- Avocado oil – Olive oil will also work but I love the mild taste of avocado oil.
- Shredder – To shred the vegetables.
How to Make Zucchini and Sweetpotato Fritters
The most labor-intensive part of this zucchini and sweetpotato fritter recipe is grating the sweetpotato and zucchini into small shreds.
But, it doesn’t take as long as you think – a max of 5-6 minutes.
Shredded veggies are so versatile!
I like to grate them with this machine, or a box grader (using the largest holes) over a bowl so the shreds don’t get everywhere and are contained.
The zucchini shreds will have more moisture, so after grating it, you will likely need to wring out some excess moisture.
I like to do this by placing them in a dish cloth or paper towels and gently wringing out the moisture.
Then, once you have your shreds, you’ll mix them in a bowl with the remaining ingredients.
Once everything is mixed, let it sit for 5 minutes to firm up before forming the sweetpotato and zucchini fritters.
Heat a pan over medium high heat using the oil of your choice.
Then, using a spoon or your hands, form the fritter batter into small fritters (my batter made about 6 medium-sized fritters).
Place on the frying pan and cook for a few minutes on each side, until golden brown and crispy to your liking on the outside.
Make sure to use a sufficient amount of oil to help them crisp up on the outside.
Having a crisp outside and naturally sweet inside (from the sweetpotatoes) truly makes these zucchini sweetpotato fritters the best.
What to Serve With Zucchini Sweetpotato Fritters
If you want more of a snacky dinner, pair it with air fryer pizza bites.
A great thing about this sweetpotato zucchini recipe is that you can make a bunch in advance and freeze them.
They are a great freezer meal for toddlers, or even new moms.
In the postpartum phase, freezer meals for new moms (no matter what they are) come in handy because you’re tired, short on time, and need food to power your body.
In terms of dipping sauces, our kiddos enjoy ketchup, guacamole, greek yogurt and/or hummus with these fritters.
Yes, you can! To freeze, let them cool completely and then place in a stasher bag or freezer-friendly bag or container. Store for up to 3 months. When reheating, place in the microwave or toaster oven until warmed throughout.
Yes, you can. Almond flour or coconut flour are gluten-free options, or you can make then with AP or whole wheat flour.
You may enjoy some of these other recipes!
- Sweetpotato Turkey Burgers
- Apple Turkey Burgers
- Wednesday Night Dinners
- Vegan Cannellini Beans
- Sweetpotato Mac and Cheese
- 1 medium zucchini, shredded
- 1 medium sweetpotato (about 1 cup shredded)
- 1/4 cup red onion, diced
- 1/3 cup chickpea flour (can increase to ½ cup if excess moisture)
- ¼ cup red pepper, diced
- 1/3 cup shredded cheese
- 2 eggs
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp avocado oil
- Using a peeler, peel sweetpotato and zucchini*Then, using the side of a box grater with the largest holes, grate the zucchini and sweetpotato into small pieces.
- Remove excess moisture by squeezing out as much water as possible from the small strands. I like to place on a paper towel or cloth and wring out.
- Once you’ve wrung out excess moisture, add small sweetpotato and zucchini shreds to a large mixing bowl. Add the remaining ingredients and mix gently to incorporate everything. Let it sit for 5 minutes to firm up.
- Heat 2 tbsp of avocado oil on frying pan over medium to high heat. Divide fritter batter into 5-6 small to medium-sized fritters. Place fritters on pan. Cook for 3-4 minutes per side, until the outside is golden and crispy.
- Let cool for a few minutes before serving. Enjoy with your favorite toppings.
If your fritters have excess moisture from the zucchini, you can increase the flour.
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Amount Per Serving: Calories: 140Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 125mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 6g