Description
Crispy zucchini & sweet potato fritters bring golden Mediterranean magic to your plate, blending garden-fresh vegetables with hearty spices. Served with cool yogurt sauce, these light pancakes offer a perfect balance of crunch and delicate herbal flavors you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 2 cups (473.18 ml) shredded zucchini
- 2 cups (473.18 ml) shredded sweet potato
- 2 green onions, finely chopped
- 1 clove garlic, minced
Protein and Binding Ingredients:
- 2 large eggs, lightly beaten
- ¼ cup (59.15 ml) grated Parmesan cheese
Dry Ingredients and Seasonings:
- ½ cup (118.29 ml) all-purpose flour
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons (44.36 ml) vegetable oil
Instructions
- Shred zucchini and sweet potato into fine strands, then thoroughly extract excess moisture using a clean kitchen towel, pressing firmly to eliminate water content.
- Create a cohesive mixture by incorporating eggs, flour, Parmesan, green onions, garlic, cumin, smoked paprika, salt, and black pepper with the vegetable shreds, ensuring even distribution of seasonings.
- Preheat a large skillet with vegetable oil over medium heat, allowing the surface to reach an optimal temperature for frying.
- Craft uniform fritters by scooping approximately two tablespoons of the vegetable mixture, gently flattening each portion with clean hands to create consistent thickness.
- Carefully arrange fritters in the hot skillet, maintaining sufficient space between each patty to prevent overcrowding and ensure crisp exterior development.
- Allow fritters to sizzle for 3-4 minutes per side, monitoring color transformation to a rich golden brown and checking for a crisp, well-developed crust.
- Transfer cooked fritters onto a paper towel-lined plate to absorb excess oil and maintain crispness.
- Plate the fritters while warm, accompanied by a dollop of sour cream, Greek yogurt, or a complementary dipping sauce that enhances the vegetable medley’s robust flavors.
Notes
- Squeeze zucchini thoroughly to prevent soggy fritters that fall apart during cooking.
- Use a box grater or food processor for quick and consistent vegetable shredding, ensuring even texture and cooking.
- Experiment with alternative flour options like almond or chickpea flour for gluten-free versions that maintain crispy edges.
- Add extra flavor by incorporating herbs like dill, cilantro, or fresh parsley to complement the vegetable base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg