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Home » Main Meals

Sweet Potato and Zucchini Fritters

Published: Apr 16, 2025 by Janelle Hama *This post may contain affiliate links. Disclosure

1.8K shares
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Sweet potato and zucchini fritters are crispy veggie patties made with mashed white beans, grated fresh sweet potato and zucchini, and simple pantry spices.


These pan fried vegan fritters are one of those easy, veggie-packed recipes I keep coming back to. They’re deliciously crisp on the outside, soft on the inside, and perfect for serving with a fresh salad. I love how they come together quickly and make a great lunch or dinner.

You might also enjoy my 4-ingredient corn fritters, or if you’re looking for something sweet potato-based, try my oven baked sweet potato chips, sweet potato mash, otherwise try vegetable pakora .

A stack of 5 sweet potato & zucchini fritters on a chopping board with cucumber slices on the sides
These fritters are packed with veggies and beans, and are easy to make

Ingredients

 Sweet potato and zucchini fritters ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

  • Cannellini beans: Rinsed, drained, and mashed to help blend in better with the batter this will help give more body to these no egg fritters.
  • Orange sweet potato and zucchini: Grated and squeezed of excess liquid using your hands or a muslin cloth. Removing moisture is key to crisp fritters.
  • All-purpose flour: Helps bind the ingredients into a fritter batter. Use a gluten-free version if needed.

vegan fritter patty

Janelle's Tips

Keep the cooked fritters in a warming oven, whilst you cook the entire batch is a good idea for keeping your fritters warm.

Storage

Store fritters in a well sealed container once they have completely cooled, otherwise they will turn soggy quickly. Reheat them in a fry pan to crisp them up again.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

A stack of 5 sweet potato & zucchini fritters on a chopping board with cucumber slices on the sides

Sweet Potato and Zucchini Fritters

Sweet potato and zucchini fritters are crispy veggie patties made with mashed white beans, grated fresh sweet potato and zucchini, and simple pantry spices.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Australian
Diet: Vegan
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 fritters
Author: Janelle Hama

Ingredients

  • 90 g Canned cannellini beans rinsed, drained and mashed
  • 170 g Sweet potato grated and strained of excess water (measured before straining)
  • 230 g Zucchini grated and strained of excess water (measured before straining)
  • 65 g Shallots
    Scallions - approx. 2 sprigs)
  • 150 g All purpose flour aka Plain flour
  • 1 teaspoon Chilli flakes
    paprika is a good substitute
  • 1 teaspoon Cumin
  • 1 teaspoon Pink salt or to taste
  • ½ teaspoon Cracked black pepper
  • ¼ cup Cooking oil select your preference, extra may be needed
Metric - US Customary
Prevent your screen from going dark

Instructions

  • In a large mixing bowl, combine the dry ingredients: flour, spices, and seasoning. Then add the mashed beans, grated sweet potato and zucchini, and shallots. Mix well until the batter is evenly combined.
  • Heat the oil in a frying pan over high heat.
    Once the oil is hot. Scoop out a golf ball-sized portion of the mixture, shape it into a patty (avoid making it too thick – see notes), and carefully place it in the pan.
    Fry for 1–2 minutes on the first side, then flip to seal the fritter. Gently press it down with the back of a spatula to flatten slightly.
    Continue frying, flipping occasionally, until golden brown and cooked through – about 5 minutes. Top up the oil as needed.
  • Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
    Best enjoyed immediately while hot and crispy.

Notes

  • Make sure the oil is hot before adding the fritters — start on high heat and reduce slightly if needed.
  • If the oil runs low, add a spoonful at a time. Avoid letting the pan run dry, as this can burn the fritters.
  • Hot oil helps create a crispier fritter, so don’t be afraid to use enough.
  • Pan-frying times may vary depending on your stovetop (gas vs. electric).
  • Keep each fritter on the thinner side to ensure it cooks through completely.

Nutrition

Serving: 1fritter | Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 210mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2100IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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People Who Made This Recipe

Sweet Potato & Zucchini Fritter by Anita
Anita @the_foodgranster sharing her fritters of this recipe.

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1.8K shares

Reader Interactions

Comments

    4.95 from 37 votes (30 ratings without comment)

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    Recipe Rating




  1. Alina

    September 26, 2022 at 4:34 am

    Sounds yummy. Can I bake these?

    Reply
    • Janelle Hama

      September 26, 2022 at 9:36 am

      Hi Alina,

      I have tried baking these yet, sorry.

      J

      Reply
  2. Clare

    May 02, 2022 at 6:35 am

    First time making fritters. These are absolutely delicious. Definitely will be making these again. You can have them with anything, for a snack, with a salad, as part of a main course etc. 😋👏🏻👌🏻👍🏻

    Reply
    • Janelle Hama

      May 02, 2022 at 8:44 am

      Thank you Clare for making these fritters, so happy you enjoyed them 🙂

      Reply
  3. Linda

    September 21, 2021 at 1:08 pm

    5 stars
    These were delicious! We had no shallot so I used onion. We served with a little bit of plain Greek yogurt and a splash of Ortega’s Tinga street taco sauce! Amazing combination! We are adding this to our rotation

    Reply
    • Janelle

      September 22, 2021 at 9:35 am

      Hi Linda,

      I like all of your pairings with these vegan fritters. I am so glad you guys liked these and they are now in rotation.

      Have a lovely day.

      J

      Reply
  4. Anita Pendk

    November 19, 2020 at 9:56 am

    5 stars
    What a fab recipe! Easy to follow and delicious too. This one’s a keeper! Very honoured to have my Instagram post mentioned here.

    Reply
    • plantbasedfolk

      November 19, 2020 at 10:55 am

      I love your image and the dipping sauce you paired these sweet potato and zucchini fritters. They look amazing! Thank you for your kind words Anita 🙂

      Reply
  5. Lauren shannon

    November 19, 2020 at 4:55 am

    5 stars
    Absolutely gorgeous! Turned out perfectly! Thank you for the recipe

    Reply
    • plantbasedfolk

      November 19, 2020 at 8:27 am

      My pleasure - I am so pleased they turned out great for you!

      Reply
      • Sherie Rodrigues

        September 02, 2023 at 1:26 pm

        I recently moved back home, what I really mean, moved in with one of my adult children, they were a bit sceptical of my being on a plant based regime, but guess what, made these for lunch, my son told me they were to be put on the menu immediately. Looking forward to creating more of your delicious recipes. Thank you.

        Reply
        • Janelle Hama

          September 04, 2023 at 7:51 am

          Awww, that is aswesome!! Plant based foods for the win!!! So glad your family enjoyed these 🙂

          Reply
  6. Mindy

    November 04, 2020 at 11:52 am

    5 stars
    Made these tonight! Very tasty. I kept adding little bits of oil and they came out great. The tip about letting the patty fry on one side before turning and flattening is good. I use onion instead of scallion as had none, I chopped them small.
    We dipped them into aoli and salad and we had no left over.

    Reply
  7. Helen

    November 01, 2020 at 11:43 pm

    4 stars
    very tasty but impossible to fry! I wish the fries were stay together and not become so sloppy 🙁

    Reply
    • plantbasedfolk

      November 02, 2020 at 9:18 am

      Hi Helen,

      I am sorry to read this happened to you, two things come to mind;
      1 - perhaps the oil wasnt hot enough
      2 - The amounts per fritter poured into the oil was too big.

      I am glad however the flavour was good.

      Hope the above helps.

      J

      Reply
  8. Walter

    August 11, 2020 at 1:01 pm

    5 stars
    I had to pan fry mine a little longer than stated, but worth it.

    Reply

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