Sweet Potato and Zucchini Fritters Recipe

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It is almost Easter long weekend! Soon it will be Good Friday which means millions of Catholics will be going meat-free.

I try to incorporate vegetarian dishes into my weekly menu and my Sweet Potato and Zucchini Fritters are a great option. Packed with zucchini and sweet potato power, these fantastic fritters are a great accompaniment to your meal. Dip the fritters in ketchup or BBQ sauce and pair with tofu, brown rice and a salad for a balanced vegetarian dinner. You could even go paleo and substitute the bread crumbs for almond meal and remove the cheese, giving you a gluten and dairy-free option!

I cooked my fritters in coconut oil. I recently started incorporating more coconut oil into my cooking and baking after a friend made a delicious stir-fry with the tropical staple. You can use coconut oil for a variety of things around the house too.

ingredients

According to Web MD, coconut oil research is starting to reveal that the sweet-smelling flesh can slow the ageing process, improve heart and thyroid health, protect against illnesses Like Alzheimer’s, arthritis, diabetes and even help you lose weight!

If you don’t fancy using coconut oil for this recipe, simply substitute it for olive oil or any other suitable vegetable oil.

I hope you try and enjoy my Meat-Free Friday recipe! Happy Easter Weekend 🙂

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Sweet Potato & Zucchini Fritters (makes approximately 2 dozen)

Prep time: 30 minutes

Total time: 60 minutes

Ingredients:

  • 2 large zucchini: washed and grated
  • 1 large sweet potato:  washed, peeled and grated
  • Pinch of sea salt and black pepper
  • 5 large eggs
  • 1 heaping cup of shredded old cheddar cheese
  • 2 tablespoons of fresh or dried parsley, chopped
  • 1 large onion, finely diced
  • 2-3 tablespoons of coconut oil (for cooking)

Directions:

  • Thoroughly wash your sweet potato and zucchinis
  • Peel the sweet potato ONLY. Don’t peel the zucchini as most of their nutrients are stored just under the dark green skin
  • Spread grated zucchini and grated sweet potato onto some paper towels and pat dry, trying to remove as much moisture as possible. Let them sit out for about 10 minutes to further dry
  • Add all ingredients to a large bowl (except the coconut oil) and mix thoroughly. Don’t be afraid to get your hands dirty!
  • Add 2 tablespoons of coconut oil to a skillet or frying pan on medium heat
  • Form 2-3cm balls of mixture with your hands and add to pan. Using a soup spoon, flatten the balls to about 5-6cm diameter discs (try to avoid the edges of each fritter touching)
  • Cook the fritters for a few minutes on each side (about 3-4 minutes), until lightly golden
  • Remove fritters from the pan and let drain on a paper towel-lined plate
  • Repeat these steps until you have used up the entire batch, adding coconut oil to the pan in between batches
  • Dip in ketchup, spicy mustard or BBQ sauce and enjoy!

 

 

 

Jill Campbell

Author: Jill Campbell

A mother and lover of all things practical, Jill is a 30-something, former educator, world traveler and self-proclaimed pragmatist trying to navigate this journey called life. She currently works as a freelance writer, part-time teacher/tutor and full-time mom to two fabulous daughters. Her blog www.pragmamamma.net features simple and family-friendly recipes, original photography and hot parenting topics. Jill loves getting creative in the kitchen, reading, spending time with her family and snapping photos around her neighbourhood in Burlington, Ontario.

2 thoughts

    1. Hi Jennifer and thanks for the comment! I purposely didn’t include breadcrumbs in the recipe as I didn’t think they were necessary, but I have made them with breadcrumbs in the past (about a quarter of a cup). Entirely up to you! Hope you like them 🙂

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