Crispy Sweet Potato Zucchini Fritters

Looking for an inventive way to use seasonal produce in one delicious dish? These Sweet Potato Zucchini Fritters bring the two veggies together for a crispy, subtly sweet, cohesive and flavorful bite!

These crispy fried fritters are a derivative of an ancestral recipe (my Great Grandma’s Traditional Potato Latkes), bringing bold new flavors to a classic family favorite. They are the perfect balance of salty and sweet!

Plus, they come together quickly and with just 7 ingredients. Something that, as a busy mom (who doesn’t want to settle for boring food), I truly value!

Sweet Potato Zucchini Fritters Ingredient Highlights

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One large sweet potato and one large zucchini typically measure in around 1 pound each.

I love adding pumpkin pie spice to this recipe to give it an aromatic finish and punch of Fall flavor. If you don’t have any on hand, check out alternatives in my article about Every Pumpkin Pie Spice Substitute.

Sweet Potato Zucchini Fritters Tips and Tricks

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How to Make Fritters Crispy Without a Deep Fryer

The secret to crispy fritters is reducing moisture from your sweet potatoes and zucchini!

Peel your sweet potato and zucchini so that you can more easily shred them. It’s okay if there’s some skin left behind. It’s perfectly edible and fries up nicely! Shred the veg next.

The easiest way to shred your sweet potato and zucchini is with a food processor with a grating attachment, but you can also do it by hand with a cheese grater.

Grate the full potato and zucchini into fine shredded pieces and add them to a large mixing bowl.

Next, add the salt and toss. The salt will actually help coax water out of the shredded sweet potato and zucchini. The more moisture we can get out of our ingredients, the crispier we can get our vegetable fritters.

Allow the shredded vegetables to marinate in the salt for about 5 minutes to allow it to pull out the moisture.

Next, use a cheesecloth to strain the excess liquid from the salted shredded veggies. You can do so over a bowl or the sink, squeezing out as much moisture as possible.

If you don’t have a cheesecloth, you can use clean hands to squeeze handfuls of the mixture over the sink or a bowl.

How I Make Sweet Potato and Zucchini Patties

Once you’ve drained your liquid, add the sweet potato and zucchini to a large mixing bowl and add your eggs, flour, and pumpkin pie spice.

Use a spatula, wooden spoon, or even your hands to mix until you form a thick mixture. Make sure the flour is integrated well.

Before dropping your fritters in, it’s important that your oil has a chance to get hot. Add oil to a large saucepan or shallow pot until it is about 2 inches deep. Turn your burner on medium heat and allow it to get hot for 3-5 minutes.

When you’re confident your oil is hot, test it by dropping one shred of sweet potato or zucchini into the oil. If it sizzles immediately, your oil is ready!

Wet your hands and grab a handful of the mixture at a time, rolling it in between your two hands to form a ball. All in all, you should end up with 10 round fritters.

I like to line them up on a baking sheet until I’m ready to fry them. You will flatten them out in the pan, so just keep them as they are for now.

Carefully drop your fritters into the hot oil, leaving at least 3 inches of space between each. I usually only cook 3 at a time max.

Then, use the back of a spatula to press down on your fritters to flatten them.

Allow them to cook until you see the edges start to brown (usually about 5 minutes).

Once you see the edges turning golden brown, it’s time to flip! Flip your fritters and fry for another 5 minutes or so, until your Sweet Potato Zucchini Fritters are golden brown and crispy on both sides.

When you remove your fritters from the oil, transfer them onto a stack of paper towels to help soak up excess oil. Leave them on the paper towels to cool until you are ready to serve.

Serving your Sweet Potato Zucchini Fritters

These Sweet Potato Zucchini Fritters are so delicious on their own but also are amazing with some simple condiments like sour cream, applesauce, or even Greek yogurt.

Or, for the ultimate experience, you can whip up a quick sauce to serve with them! Some of my favorite homemade sauces to serve with fritters include Cajun Remoulade and Avocado Ranch.

How to Properly Store and Reheat Zucchini Sweet Potato Fritters

These fritters will last in the refrigerator in an airtight container for up to a week. You can also freeze them for up to 3 months.

To reheat these fritters, you can pan-fry them (no need for extra oil, just place them directly on the pan) for about 5 minutes on each side. You can also reheat them in the oven at 350°F for about 10 minutes or until heated through.

To reheat them in the air fryer (recommended for extra crispiness!), set your air fryer to 350°F and heat for 3-5 minutes until nice and crispy and heated thoroughly.

If you do freeze your fritters, defrost them in the microwave or allow them to thaw in the refrigerator overnight before reheating them using one of the techniques outlined above.

You can freeze uncooked zucchini fritters, so they are ready to make later.

Once you roll your fritters into balls, line them up on a baking sheet lined with parchment paper or a reusable baking mat, leaving about 2 inches in between each (you may need two baking sheets!).

Then, use clean, wet hands or the back of a wet spatula to press down on the fritters to flatten them. Stick them in the freezer on the baking sheet for about an hour until frozen solid.

Then, you can either individually wrap them to store them in the freezer or add them to a freezer-safe bag. You can fry them from frozen, just know you will need to add about 5 minutes to your cooking time!