Crispy Zucchini and Sweet Potato Fritters

Bucket List Tummy

-  1 medium zucchini – 1 medium sweet potato  – 1/4 cup red onion, diced – 1/3 cup chickpea flour  – 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


Prep: 10 Mins

Cook: 10 Mins

Step 1

Using a peeler, peel sweet potato and zucchini. Then, using the side of a box grater with the largest holes, grate the zucchini and sweet potato into small pieces.

Step 2

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.

Step 3

Add small sweet potato 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.

Step 4

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.

Step 5

Let cool a few minutes before serving. Enjoy with your favorite toppings.

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02 Apple Turkey Burgers

03 Vegan Cannellini Beans Recipe