Description

These Zucchini & Sweet Potato Fritters are a delightful, crispy, and colorful appetizer or side dish perfect for any meal. Made with shredded zucchini, sweet potato, fresh herbs, and a light cornmeal batter, they are pan-fried to golden perfection and served with a refreshing garlic herb yogurt sauce. They are easy to make, nutritious, and offer a delicious way to enjoy seasonal vegetables.

Ingredients

Scale

Garlic Herb Yogurt Sauce

1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon fresh lemon juice
1 Tablespoon (15ml) olive oil
1 teaspoon honey
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

Fritters

2 cups (about 240g) shredded zucchini (1–2 medium zucchini, about 1/2 lb.)
1 cup (100g) shredded sweet potato (1 small, peeled or unpeeled)
1/3 cup (45g) finely chopped yellow onion
1 and 1/2 teaspoons salt, divided
2 large eggs
2 garlic cloves, minced
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
1/2 teaspoon freshly ground black pepper
1/3 cup (40g) fine cornmeal
1 Tablespoon (8g) cornstarch
1/3 cup (80ml) olive oil

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Instructions

Prepare the Yogurt Sauce: In a small bowl, whisk together the yogurt, chopped parsley, chopped mint, lemon juice, olive oil, honey, and garlic powder. Taste the sauce, then add salt and freshly ground black pepper to your preference. Cover and refrigerate until ready to serve, up to 3 days.
Drain the Vegetables: Line a large bowl with paper towels. Add shredded zucchini, shredded sweet potato, and chopped onion to the bowl. Sprinkle 1 teaspoon of salt over the vegetables and gently mix. Top with another layer of paper towels and press down firmly to begin absorbing moisture. Then, lift the vegetables by the towel and wring out as much liquid as possible over the sink using the paper towels or a clean dish towel or cheesecloth.
Make the Fritter Batter: In a large bowl, whisk together eggs, minced garlic, chopped parsley, chopped mint, remaining 1/2 teaspoon salt, and black pepper until combined. Fold the drained vegetables into the egg mixture. Stir in the cornmeal and cornstarch until the batter is well mixed and cohesive.
Cook the Fritters: Heat olive oil in a large skillet over medium-high heat. Once hot, scoop about 2 tablespoons of the fritter batter, ensuring excess liquid is left behind. Place the batter into the skillet and flatten gently with a spatula into small patties. Fry without overcrowding the pan for about 3 minutes on each side, or until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat until all batter is used.
Serve: Serve the fritters warm with the prepared garlic herb yogurt sauce on the side for dipping. Enjoy immediately for best texture.
Storage: Store leftover fritters in an airtight container in the refrigerator for up to 1 week. To reheat, microwave briefly or use an air fryer at 375°F (191°C) for 3-4 minutes. Alternatively, bake on a lined baking sheet at 375°F (191°C) for 8-10 minutes until heated through.

Notes

Wringing out the moisture from the vegetables is crucial to ensure crispy fritters and prevent sogginess.
You can substitute sour cream for the yogurt sauce if preferred.
The recipe yields approximately 10-12 fritters depending on size.
Use a cast iron or non-stick skillet for best frying results.
For a gluten-free version, ensure cornmeal and cornstarch are certified gluten-free.
Adjust the herbs according to preference; dill or chives would also work well.

Nutrition

Serving Size: 2 fritters with sauce (about 130g)
Calories: 180
Sugar: 4g
Sodium: 320mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 6g
Cholesterol: 100mg