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Sweet Potato Zucchini Fritters with yogurt sauce and sage

Crispy Sweet Potato Zucchini Fritters

Print Recipe
These Sweet Potato Zucchini Fritters are the perfect balance of savory and sweet, with a delightfully crispy exterior.
Course Appetizers
Cuisine American
Diet Vegetarian
Keyword Appetizer for Sharing, Easy Appetizer, Fritters, Sweet Potato, Sweet Potato Zucchini Fritters, Vegetarian, Vegetarian Sides
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 fritters

Ingredients

  • 1 pound sweet potato 1 large sweet potato = approx. 1 pound
  • 1 pound zucchini 1 large zucchini = approx. 1 pound
  • 1 teaspoon salt
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ½ teaspoon pumpkin pie spice or cinnamon
  • ¼ to ½ cup olive oil for frying

Instructions

  • 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.
    Shredded sweet potato and zucchini
  • Add the salt to the shredded veggies and set aside for 5 minutes to allow the salt to pull excess liquid out of the zucchini and sweet potato. After 5 minutes, use a cheese cloth to squeeze out the excess juice over the sink.
    Using cheesecloth to drain excess liquid
  • 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.
    Sweet Potato Zucchini Fritters mixture ready to shape
  • 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.
    Sweet Potato Zucchini Fritters mixture ready to fry
  • Add enough oil to a large saucepan or shallow pot so that the oil is about 2 inches deep. Get the oil hot over medium heat for about 5 minutes. Test that the oil is ready by dropping a tiny piece of the mixture into the oil. It should immediately sizzle and brown.
  • Once the oil is nice and hot, carefully drop your fritters into the oil, 3 at a time, leaving space in between each. Use a spatula to press down on the fritters in the pan to flatten them to around 1 inch or less.
    Sweet Potato Zucchini Fritters frying on both sides
  • 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.
    fried sweet potato zucchini fritters on paper towels
  • Repeat until all of your fritters are cooked. Enjoy hot!

Notes

  • You can make these ahead of time and freeze them for when you are ready to fry them up! Just shape them and flash freeze them before wrapping them up and storing them in the freezer for up to 3 months. Fry them directly from frozen.
  • For more taters, check out these Best Potato Recipes
  • For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes