Zucchini and Sweet Potato Fritters

Crispy zucchini and sweet potato fritters with cheese and green onions. Quick, easy, and full of flavor - perfect for a snack, lunch, or sandwich.

Course Appetizer, Main Course

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 15

Servings fritters

Calories 111kcal

Author Adina

Grate the vegetables: Grate the zucchini and sweet potatoes and mix with 1 teaspoon salt. Place them in a bowl and let them sit for 10 minutes.
1 lb zucchini + 1 lb sweet potatoes + 1 teaspoon fine sea salt
Squeeze out the moisture: Place the grated veggies in a clean kitchen towel, gather the edges, and squeeze out the excess liquid.
Make the batter: Return the vegetables to the wiped bowl, add all other ingredients except the oil, and mix into a thick batter.
2 large eggs + 2 tablespoons parsley finely chopped + 3.5 oz cheese + 3 green onions + 2 garlic cloves + ¼ teaspoon red pepper flakes + ½ teaspoon oregano + ½ cup all-purpose flour + 1 ½ teaspoons baking powder + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Fry the fritters: Heat 1 tablespoon of the oil in the skillet. Drop large spoonfuls of batter into the pan and cook 3 - 4 minutes until golden brown underneath.
Flip and cook: Turn the fritters and cook another 3–4 minutes until golden and cooked through.
Drain and repeat: Transfer fritters to paper towels to drain excess oil. Cook the remaining batter in batches, adding a bit of extra oil between the batches.

Cheese: I use either Gouda or cheddar, or a mixture. I never use pre-shredded cheese; I always buy a block and grate the cheese myself.
Flour: Use about ½ cup flour. Fry one test fritter first - if it falls apart, stir in 1–2 extra tablespoons of flour.