Easy zucchini and sweet potato fritters with Gouda or cheddar and green onions - crispy, cheesy, and loved by kids and grown-ups alike.
These zucchini and sweet potato fritters are the kind of recipe you'll want to make again and again. They are quick, made with just a handful of simple ingredients - zucchini, sweet potatoes, a bit of cheese like Gouda or cheddar, and green onions. Crispy on the outside, soft and cheesy inside, they are perfect for lunch, dinner, or even as a snack.
My kids loved them, and I think yours will too. They also love the Cabbage Fritters and the Corn and Zucchini Fritters.
Prep Time: 20 minutes | Cook Time: 15 minutes | Ingredients: 11 + oil, salt & pepper | Servings: 10 | Difficulty: Easy
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Recipe ingredients
Zucchini and sweet potatoes: Use half and half. Grate them finely and squeeze out the excess liquid. Try these Baked Zucchini with Feta or the Shrimp and Sweet Potato Cakes, too.
Cheese: I usually go for Cheddar or Gouda. I never buy pre-shredded; I always buy a big block and grate it myself; the taste and texture are so much better. If you have some leftover cheese, try the 5 Cheese Mac and Cheese.
Green onions: I love them and always keep some in the fridge. If you don't have any, a small, finely chopped red or regular onion works as well.
Other ingredients: Eggs, garlic, a little baking powder to keep the fritters light, parsley, red chili flakes, oregano, salt, and pepper.
See the recipe card for the full recipe and ingredient quantities.
How to make sweet potato and zucchini fritters?
Step #1: Grate the zucchini and the sweet potatoes and mix them with 1 teaspoon of salt in a bowl. Leave for 10 minutes.
Step #2: Place the grated veggies in a clean kitchen towel, gather the edges, and squeeze out the excess liquid.
Step #3: Return the grated vegetables to the bowl, then add all the other ingredients except the oil. Mix to obtain a thick batter.
Step #4: Heat the oil, then drop large spoonfuls of batter into the pan. Cook for 3 - 4 minutes on one side, until golden brown underneath.
Step #5: Flip and cook for another 3-4 minutes on the other side.
Step #6: Transfer to paper towels to absorb the excess oil and cook the second batch of fritters.
Tips
Remove excess moisture: After grating zucchini and sweet potato, press out as much liquid as you can. This keeps the fritters crispy instead of soggy.
Flour: I used about ยฝ cup of flour, but the exact amount can vary depending on how much moisture is left in the grated veggies and the size of your eggs. The best way to check is to fry one fritter first - if it doesn't hold together well, just mix in 1-2 extra tablespoons of flour and try again.
Don't overcrowd the pan: Fry in batches with a little space between fritters so they crisp up evenly.
Store and reheat
Fridge: Keep cooked fritters in an airtight container for up to 3 days. Reheat in a skillet or oven to keep them crispy.
Freezing: Let fritters cool completely, then freeze on a baking sheet before transferring to a freezer bag. Freeze up to 2 months. Reheat straight from frozen in a hot oven or skillet.
Reheating tip: Avoid the microwave if you want them crispy. A hot skillet or oven at 350ยฐF/ 180ยฐC for 5-10 minutes works best. Or use the air fryer. Check out these super crispy Air Fryer Zucchini, too.
How to serve them?
Serve them warm with a dollop of yogurt, sour cream, or a garlic dip.
They're best fresh, crispy, and warm, but I also love them once they've cooled a bit and lost some of their crispiness. I often use them to make really tasty sandwiches with good bread, a bit of hot sauce, some fresh lettuce, and maybe a little cheese - feta, mozzarella, or even an extra slice of Gouda or Cheddar
Snacks: The zucchini and sweet potato fritters are perfect for lunchboxes or after-school munchies. Just like these Feta and Spinach Muffins.
For breakfast or brunch: Top with a poached egg.
What more to serve with them?
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Recipe
๐ Recipe
Zucchini and Sweet Potato Fritters
Equipment
- Box grater
- Large bowl
- Kitchen towel
- Large cast-iron skillet or nonstick frying pan
Ingredients
- 1 lb zucchini
- 1 lb sweet potatoes
- 1 teaspoon fine sea salt
- 2 large eggs
- 2 tablespoons parsley finely chopped
- 3.5 oz cheese Gouda or Cheddar, grated, Note 1
- 3 green onions finely chopped
- 2 garlic cloves grated
- ยผ teaspoon red pepper flakes
- ยฝ teaspoon oregano
- ยฝ cup all-purpose flour 60 Note 2
- 1 ยฝ teaspoons baking powder
- ยพ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- 2-3 tablespoons vegetable oil for shallow frying the fritters
Instructions
- 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 + ยผ teaspoon red pepper flakes + ยฝ teaspoon oregano + ยฝ cup all-purpose flour + 1 ยฝ teaspoons baking powder + ยพ teaspoon fine sea salt + ยผ 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.
Notes
- 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 ยฝ cup flour. Fry one test fritter first - if it falls apart, stir in 1-2 extra tablespoons of flour.
Dee says
While looking for something easy, yet nutritional for a afternoon snack, I came across this Fritter recipe. I chose to go with gouda cheese and I was pleased with the more subtle flavor. They were a huge hit. Although they tasted wonderful, as a stand alone, We also experimented with various dressings and it was hard to decide which was best. I may use them in place of hash browns, for holiday brunches. Great Recipe. Thank you.
Adina says
Hi Dee. Thank you so much for the feedback, your suggestions are great. I love these fritters on a slice of bread smeared with cream cheese and hot sauce.