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.

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

Why You’ll Love This Recipe

Quick to make and easy to prepare, similar to these 4 ingredient corn fritters.
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

Sweet potato and zucchini fritters ingredients

The complete list of ingredients with measurements, can be found in the full 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 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

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 this mayo and ketchup sauce, ranch dressing or ranch bbq dressing both made with cashews.

However, the boys in my family put these in a sandwich with chopped veggies.

Other Recipes With Zucchini or Sweet Potato

Air fryer zucchini chips - a delicious snack.

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.

Otherwise try this recipe vegetable pakora.

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 & Zucchini Fritters

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.

Print Pin Rate Save Recipe

Course: Main Course

Cuisine: Australian

Diet: Vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

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 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 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 pan
¼ 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

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

You might also like these Lebanese vegan herb omelets

Recipe initially release in Jan 2020.