These Sweet Potato Zucchini Fritters are the perfect balance of savory and sweet, with a delightfully crispy exterior.
10 minutes
10 fritters
Flour
Pumpkin Pie Spice
Sweet Potato
Olive Oil
Eggs
Zucchini
Salt
Peel your sweet potato and zucchini and use a cheese grater or food processor to shred them and add them to a large mixing bowl.
Don't throw out those veggie scraps! You can compost them, or even better save them to make your own vegetable broth. Learn how in the post linked below!
Add the salt to the veggies and set aside to allow the salt to pull excess liquid out of the mixture. After 5 minutes, use a cheese cloth to squeeze out the excess juice in the sink.
Add the dehydrated shredded zucchini and sweet potato back to the large mixing bowl and add the eggs, flour, and pumpkin pie spice or cinnamon. Use clean hands or a spatula to combine.
Grab one handful of the mixture at a time and roll it to form 10 roughly equal sized balls. Line them up on a baking sheet or clean plate until you are ready to fry them.
Add enough oil to a large pan or pot so that the oil is about 2 inches deep. Put the oil on medium heat for about 5 mins. Test by dropping tiny piece of the mixture into the oil—it should immediately sizzle and brown.
Carefully drop the fritters one at a time into the oil (don't overfill the pan, leave plenty of space in between!). Use a spatula to press down on the fritters in the pan to flatten them to around 1 inch thick.
Fry over medium heat until you see the edges turning brown (about 5 minutes), and then flip. Fry until both sides are golden brown, then transfer to a paper towel to absorb excess oil.
Consider these bamboo paper towels instead of regular paper! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.
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Repeat until all of your fritters are cooked. Best enjoy hot!
Prepare and freeze these in advance for future frying. Shape and flash freeze before wrapping and storing in the freezer for up to 3 months. Fry directly from frozen.