Description

These vibrant fritters feature a delightful combination of grated sweet potato and zucchini, pan-fried to a golden crisp. Each fritter offers a tender interior with subtle sweetness from the sweet potato, balanced by the fresh notes of zucchini. They are seasoned lightly, creating a savory profile that pairs well with a creamy drizzle and fresh herbs.

Ingredients

Scale

1 large sweet potato, grated (about 2 cups)
2 medium zucchini, grated (about 2 cups)
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup chopped fresh chives or basil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2–3 tablespoons olive oil or vegetable oil, for frying
For the Creamy Drizzle (optional):
1/4 cup mayonnaise
1 tablespoon sriracha (or to taste)
1 teaspoon lime juice
Pinch of salt
Fresh chives or basil, for garnish

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Instructions

**Prepare Vegetables:** Grate the sweet potato and zucchini. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. Repeat with the sweet potato if it appears very wet.
**Combine Ingredients:** In a large bowl, combine the squeezed sweet potato and zucchini. Add the flour, beaten egg, chopped chives or basil, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
**Form Fritters:** Heat 1-2 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, scoop about 2 tablespoons of the mixture per fritter and gently flatten into a patty shape, approximately 1/2 inch thick.
**Cook Fritters:** Cook the fritters in batches for 3-5 minutes per side, or until golden brown and cooked through. Add more oil between batches as needed to prevent sticking and ensure even browning.
**Prepare Drizzle (Optional):** While the fritters cook, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Season with a pinch of salt.
**Serve:** Transfer the cooked fritters to a serving plate. Drizzle with the creamy sauce and garnish with additional fresh chives or basil before serving warm.

Notes

Squeezing excess moisture from the zucchini is crucial for achieving crispy fritters.

Do not overcrowd the pan; cook in batches to maintain even heat and crispness.

For a gluten-free option, substitute all-purpose flour with a gluten-free all-purpose blend.

These fritters can be made ahead and reheated gently in an oven or air fryer for best texture.

Serve with a side salad or as a versatile appetizer.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 280
Fat: 15g
Carbohydrates: 30g
Protein: 7g