• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Main Meals

Sweet Potato & Zucchini Fritters

Published: Jan 29, 2020 · Modified: Jun 2, 2021· By: Janelle Hama

Jump to Recipe

Sweet potato & zucchini fritters that are pan-fried and filled with fresh veggies. Perfect as a snack, side or with a salad.

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

Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.

Jump to:
  • What are Fritters?
  • Why you will love these eggless fritters
  • 🥘Ingredients
  • 🔪Cooking Instruction
  • 💭Recipe Tips
  • Other Zucchini Recipes
  • 📖 Recipe
  • People Who Made This Recipe
  • 💬 Community

Forget the deep fried variety of fritters, those things clog up your arteries. Here's a healthier pan-fried option of Sweet Potato & Zucchini Fritters.

I like pairing these up with a fresh salad and a creamy vegan fry sauce, however, the boys in my family put these in a sandwich.

Whichever way you eat these, prepare a big batch to enjoy the leftovers for either dinner or lunch or whenever you like.

I get a deep satisfaction when pan-frying fritters, kinda like the way pancakes can do this too; placing the wet batter into a pan and a few minutes later the result is something so tasty.

These sweet potato and zucchini fritters remind me of Ejjeh, which is Lebanese egg omelettes/fritters made with parsley, but some people make it with zucchini flesh also.

I have made a vegan version here. This is something we have for brekky.

What are Fritters?

Fritters can be found across the globe in many cultures, they are comprised of batter that has been stuffed or mixed with savoury or sweet fillings.

Why you will love these eggless fritters

  • Quick to make
  • They are vegan! 
  • The taste is amazing and the texture is fabulous - crispy on the outside and moist on the inside
  • Relatively inexpensive 

How to make Sweet Potato & Zucchini Fritters

🥘Ingredients

  • 90 g Cannellini beans - make sure these are completely drained. Save the juice, this is called aquafaba and has many uses such as vegan meringue with rose water.
  • 170g Sweet potato, grated and drained. Use your hands or a muslin cloth to squeeze out as much excess water
  • 230g Zucchini grated, and drained. Just like the sweet potato, use your hands or a muslin cloth to squeeze out as much excess water
  • 65g Shallots finely chopped (generally 2 sprigs - these are also known as scallion or green onion (shallot is what we call them in Australia))
  • 150g  Plain flour 
  • 1 tsp Chilli flakes (paprika powder is a great alternative, I love both variations)
  • 1 tsp Cumin
  • 1 teaspoon Pink salt, or sea salt
  • ¼ cup Cooking oil select your preference, you may need to add extra
 Sweet potato and zucchini fritters ingredients

🔪Cooking Instruction

In a mixing bowl, roughly mash cannellini beans 

Add the rest of the ingredients and combine well

In a fry pan, heat up desired cooking oil on hot setting.

Once oil is hot enough, scoop out a golf ball amount of mixture and shape into a patty, place into the pan 

Pan fry each patty for a minute or two on the first side and then turn over to seal contents, gently flattening a little more with the back of a spatula once turned

Fry until golden brown which will roughly about 5 min turning over occasionally.

Once golden brown, place fritter onto a paper towel lined plate to help soak excess oil

Serve warm

vegan fritter patty

💭Recipe Tips

Zucchini and sweet potato are naturally filled lots of water. Squeeze out as much of it as possible to help the fritters not be soggy

Zucchini and sweet potato weights are before squeezing out the water

Make sure the oil is hot - cook on high heat. If the oil runs low, add a spoonful at a time. Try not let the pan run dry as this will burn the fritters

Hot oil makes a crispier fritter, so don’t be afraid of using it

Pan-frying times may differ between stovetops (gas vs electric)

Once pan-fried, place fritters on a plate that has been lined with a paper towel to absorb excess oil

Store fritters in a well sealed container once completely cooled, otherwise they will turn soggy quickly

Make each fritter not too thick, this will ensure it cooks through completely

Other Zucchini Recipes

  • Lebanese zucchini with burghul
  • Air fryer zucchini chips - a health vegan snack or appetiser
  • The most decadent chocolate zucchini cake it's so so good!!
  • A tangy Lebanese zucchini flesh recipe called lib koosa
  • Lebanese stuffed zucchini called Kousa Mahshi

Or if you're looking for vegan sweet potato recipes, try my sweet potato chips, a hearty meal of spinach chickpea curry with sweet potato or instant pot sweet potato.

Or for something more comforting, try my silky creamy sweet potato and pumpkin soup.

📖 Recipe

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

Sweet Potato & Zucchini Fritters

A pan fried vegan fritter recipe with sweet potato and zucchini.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Australian
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Author: Janelle Hama

Ingredients

  • 90 g Cannellini beans
  • 170 g Sweet potato grated and squeezed
  • 230 g Zucchini grated and squeezed
  • 65 g Shallots
    Scallions - approx. 2 sprigs)
  • 150 g 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 mixing bowl, roughly mash cannellini beans
  • Add the rest of the ingredients and combine well
  • In a fry pan, heat up desired cooking oil on hot setting
  • Once oil is hot enough, scoop out a golf ball amount of mixture and shape into a patty, place into the pan 
  • Pan fry each patty for a minute or two on the first side and then turn over to seal contents, gently flattening a little more with the back of a spatula once turned.
  • Fry until golden brown which will roughly about 5 min turning over occasionally. Place cooked fritter onto a paper towel lined plate to help soak excess oil
  • Serve warm

Notes

  • Zucchini and sweet potato are naturally filled lots of water. Squeeze out as much of it as possible to help the fritters not be soggy
  • Zucchini and sweet potato weights are before squeezing out the water
  • Make sure the oil is hot - cook on high heat. If the oil runs low, add a spoonful at a time. Try not let the pan run dry as this will burn the fritters
  • Hot oil makes a crispier fritter, so don’t be afraid of using oil
  • Pan frying times may differ between stove tops (gas vs electric)
  • Once pan-fried, place fritters on a plate that has been lined with paper towel to absorb excess oil
  • Store fritters in a well seal container once completely cooled, otherwise they will turn soggy quickly
  • Make each fritter not to thick, this will ensure it cooks through completely
 
*Recipe has been modified and updated with improved quantities. images and tips

Equipment

Mixing Bowl
Fry pan

Nutrition

Serving: 120g | Calories: 1324kcal | Carbohydrates: 195g | Protein: 28g | Fat: 50g | Saturated Fat: 7g | Sodium: 2713mg | Potassium: 1626mg | Fiber: 19g | Sugar: 19g | Vitamin A: 25171IU | Vitamin C: 50mg | Calcium: 207mg | Iron: 13mg

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

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

Another favourite vegan stack

For another stackable sensation, here is healthy baked vegan hash browns. Made with sweet potato and potato. Or try these yummy potato patties called tortas de papa

Vegan hash browns in a hand
Healthy hash browns

Other Vegan Salad Recipes

  • Fresh and light Lebanese Potato Salad
  • Juicy and fresh Orange and fennel salad
  • Super healthy Quinoa Tabouli

People Who Made This Recipe

Sweet Potato & Zucchini Fritter by Anita
Anita @the_foodgranster sharing her fritters of this recipe.
« Matcha Balls (5 Easy Ingredients)
Decadent Vegan Chocolate Zucchini Cake »
1.0K shares

Reader Interactions

Comments

  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
  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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • How To Make Zaatar (Lebanese)
  • Fattoush Salad (My Family's Recipe - الفتوش)
  • How To Cook Lupini Beans (Lebanese Termos)
  • Pearl Couscous - Lebanese Mograbieh
a yellow cup of coffee with text reading buy me a coffee

From The Blog

  • Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review
  • 12 Vegan Egg Wash Substitutes
  • How to Wash Fruit & Vegetables.
  • How to Core Zucchini
  • Flodesk vs Mailchimp (For Food Bloggers)
  • 43 Vegan Roast Recipes (Lunch & Dinner Ideas)

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk

1024 shares