Description
These Zucchini & Sweet Potato Fritters are crispy, flavorful patties packed with shredded vegetables and herbs, served warm with a creamy herbed yogurt sauce. Perfect as a vegetarian main or side dish, they combine the natural sweetness of sweet potatoes with the fresh taste of zucchini, enhanced by garlic, parsley, and mint. The fritters are pan-fried to golden perfection and accompanied by a tangy yogurt sauce that complements the flavors beautifully.
Ingredients
Scale
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
Instructions
- Prepare the yogurt sauce: In a bowl, whisk together the yogurt or sour cream, parsley, mint, lemon juice, olive oil, honey, and garlic powder. Taste and season with salt and freshly ground black pepper to your preference. Cover the sauce and refrigerate it until ready to serve, up to 3 days.
- Drain the vegetables: Line a large bowl with paper towels and place the shredded zucchini, shredded sweet potato, and chopped onion inside. Sprinkle 1 teaspoon of salt over the vegetables and gently mix. Top with another paper towel and press down so the towels start absorbing moisture. Lift the paper towels holding the veggies and, over the sink, squeeze out as much liquid as possible to remove excess moisture—this is key to crispy fritters.
- Make the fritter batter: In a large bowl, whisk together the eggs, minced garlic, chopped parsley, chopped mint, remaining 1/2 teaspoon salt, and black pepper until well combined. Fold in the drained vegetable mixture. Add the cornmeal and cornstarch, then mix everything until evenly combined.
- Cook the fritters: Heat olive oil in a large skillet over medium-high heat until hot. Using a fork, scoop roughly 2 tablespoons of batter, ensuring you avoid any excess liquid in the bowl. Place the batter in the skillet and flatten gently with a spatula. Cook the fritters until golden brown, about 3 minutes per side. Avoid overcrowding the pan to maintain even cooking. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve and store: Serve the fritters warm topped or dipped in the herbed yogurt sauce. Leftover fritters can be stored covered in the refrigerator up to one week. Reheat in the microwave or crisp up using 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
- For best texture, removing excess moisture from the shredded vegetables is crucial.
- Use a box grater for shredding zucchini and sweet potatoes for even pieces.
- This recipe is excellent for a vegetarian meal or as a flavorful side dish.
- Leftover fritters reheat well in the air fryer to restore crispness.
- If preferred, sour cream can be used in place of yogurt for the sauce.
Nutrition
- Serving Size: 2 fritters (with sauce)
- Calories: 173
- Sugar: 2.9 g
- Sodium: 239.2 mg
- Fat: 11.3 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 14.3 g
- Fiber: 1.5 g
- Protein: 4.9 g
- Cholesterol: 62.7 mg
