Delicious pan fried vegan sweet potato and zucchini fritters are filled with fresh veggies, white beans for added protein. Perfect as a snack, side or with a salad.
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Why You’ll Love This Recipe
- Quick to make and easy to prepare
- These are vegan fritters, no eggs needed! and they are packed with fibre from the veggies.
- The taste is amazing and the texture is fabulous - crispy on the outside
- Veggie fritters make a great side or appetizer for gatherings, picnics, or lunchboxes.
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
- Canned cannellini beans - make sure these are completely drained, rinsed and drained again. They will then need to be mashed.
- Orange sweet potato, grated and strained. Use your hands or a muslin cloth (affiliate link) to squeeze out as much excess water.
- Green zucchini grated, and strained. Just like the sweet potato, use your hands or a muslin cloth to squeeze out as much excess water. Zucchini and sweet potato are naturally filled lots of water, so removing as much of of the moisture as possible to help the fritters not be soggy.
- Spring onion need to be finely chopped (generally 2 sprigs - these are also known as scallion or green onion).
- Plain all purpose flour will help to bind the ingredients together and create a batter. To make these gluten free, use an all purpose gluten free flour instead.
- Chili flakes for a bit of spice, paprika powder is a great alternative, I love both variations, or you can leave this out
- Ground cumin will add flavoring
- Pink salt, or sea salt to taste
- Cooking oil (select your preference) you may need to add extra, this will be used to pan fry these vegan fritters
Organic Muslin Cloth
I like using this organic unbleached muslin cloth/cheese cloth to strain my food. It's a great product as it can be cut to size to suit my needs.
How to Make Sweet Potato and Zucchini Fritters
Prepare the ingredients. Mash the beans and then grate and strain the sweet potato and zucchini.
Combine all the ingredients in a mixing bowl, it should turn into a thick batter with pieces of veggies and beans throughout.
Heat up the fry pan and cooking oil over high heat. Hot oil makes a crispier fritters.
Scoop and shape the batter. Once the oil is hot enough, scoop out a golf ball amount of mixture and shape into a patty, place into the pan. Make each fritter not too thick, this will ensure it cooks through completely.
Pan fry each vegan fritter 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. If the oil runs low, add a spoonful at a time. Try not let the pan run dry as this will burn the fritters.
Fry until golden brown which will roughly be about 5 minutes, turning over occasionally. Once golden brown, place fritter onto a paper towel lined plate to help soak excess oil. Best served warm.
Tips
Zucchini and sweet potato weights are before squeezing out the water.
Pan-frying times may differ between stovetops (gas vs electric).
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.
What Goes Well With Vegan Fritters
I like pairing these up with a fresh salad and a creamy sauce such as vegan fry sauce, cashew ranch dressing or vegan bbq ranch dressing.
However, the boys in my family put these in a sandwich with chopped veggies. Similar to this falafel pita sandwich.
Other Recipes With Zucchini or Sweet Potato
Savory zucchini muffins are super tasty, like a little meal.
Air fryer zucchini chips - a healthy vegan snack.
The most decadent chocolate zucchini cake it's so good!!
A tangy Lebanese zucchini flesh recipe called lib koosa or Lebanese zucchini with burghul
Lebanese stuffed zucchini called Kousa Mahshi.
You might also like these 4-ingredient corn fritters. These can be made with or without oil.
Make This Recipe Next...
These sweet potato and zucchini fritters remind me of my vegan ejjeh, which is Lebanese omelet made with parsley, but some people make it with zucchini flesh also.
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 by Any Reasons Vegan.
Or for something more comforting, try my silky creamy sweet potato and pumpkin soup.
Otherwise try this recipe vegetable pakora by So Yummy Recipes.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Sweet Potato & Zucchini Fritters
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 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
Instructions
- In a mixing bowl, add all the ingredients and combined well.90 g Canned cannellini beans, 170 g Sweet potato, 230 g Zucchini, 65 g Shallots, 150 g Plain flour, 1 teaspoon Chilli flakes, 1 teaspoon Cumin, 1 teaspoon Pink salt, ½ teaspoon Cracked black pepper
- In a fry pan, heat up the cooking oil on high heat. Once oil is hot enough, scoop out a golf ball amount of mixture and shape into a patty, place into the pan¼ cup Cooking oil
- Pan fry each fritter 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. Best served immediately.
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
People Who Made This Recipe
Alina
Sounds yummy. Can I bake these?
Janelle Hama
Hi Alina,
I have tried baking these yet, sorry.
J
Clare
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. 😋👏🏻👌🏻👍🏻
Janelle Hama
Thank you Clare for making these fritters, so happy you enjoyed them 🙂
Linda
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
Janelle
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
Anita Pendk
What a fab recipe! Easy to follow and delicious too. This one’s a keeper! Very honoured to have my Instagram post mentioned here.
plantbasedfolk
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 🙂
Lauren shannon
Absolutely gorgeous! Turned out perfectly! Thank you for the recipe
plantbasedfolk
My pleasure - I am so pleased they turned out great for you!
Sherie Rodrigues
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.
Janelle Hama
Awww, that is aswesome!! Plant based foods for the win!!! So glad your family enjoyed these 🙂
Mindy
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.
Helen
very tasty but impossible to fry! I wish the fries were stay together and not become so sloppy 🙁
plantbasedfolk
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
Walter
I had to pan fry mine a little longer than stated, but worth it.