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Zucchini & Sweet Potato Fritters

Enjoy warm and crisp zucchini sweet potato fritters with creamy herbed yogurt sauce. This recipe makes for a wonderful vegetarian meal or side dish. Squeezing liquid out of the vegetables in step 2 is the most important. Use a box grater to shred the zucchini and sweet potato.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 fritters
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 173
Ingredients Method Notes

Ingredients
  

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 7g/5ml 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

Method
 

  1. Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve, or up to 3 days.
  2. Make the fritters: Line a large bowl with paper towels. Place the shredded zucchini, sweet potato, and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture as possible. You will be amazed how much liquid you wring out! Note: you can also simply wring out the vegetables in a thin, clean dish towel or use a cheesecloth.
  3. In a large bowl, whisk the eggs, garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper together until combined. Fold in the vegetables, and then mix in the cornmeal and cornstarch until everything is combined.
  4. Heat the oil in a large skillet over medium-high heat. Once hot, scoop up around 2 Tablespoons of the zucchini mixture. There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.
  5. Serve warm fritters with yogurt sauce.
  6. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave, or use an air fryer at 375°F (191°C) for 3-4 minutes. You can also place them on a lined baking sheet and bake at 375°F (191°C) for 8-10 minutes.

Notes

  1. Freezing Instructions: Cool fritters completely, then place in a freezer-friendly container and freeze up to 3 months. Thaw before reheating. See step 6 for reheating instructions.
  2. Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Whisk
  3. Yogurt: You can use plain nonfat, low fat, or full fat Greek or regular yogurt. You could also use sour cream.
  4. Can I Use a Regular Potato? Yes, you can use other potatoes such as Russet or Yukon Gold instead of sweet potato.
  5. Can I Make These Without Cornmeal & Cornstarch? Yes. Skip both and use 1/2 cup (62g) all-purpose or whole wheat flour instead. For a GF option, you can try using 6 Tablespoons (about 45g) of ground flaxseed