Sweet Potato & Zucchini Fritters

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

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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

🔪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

💭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

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

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