Zucchini and Sweet Potato Fritters (Gluten Free)
These sweetpotato and zucchini 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.
Ingredients
- 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
Instructions
- 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.
Notes
If your fritters have excess moisture from the zucchini, you can increase the flour.
Equipment
Nutrition
Serving: 1Calories: 140kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 68mgSodium: 125mgFiber: 2gSugar: 3g
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