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

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.

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

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.

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Course: Main Course

Cuisine: Australian

Diet: Vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 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

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.