Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce Recipe

If you’ve ever wanted a veggie-packed, crispy, and utterly delicious snack or side, I can’t recommend my Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce Recipe enough. This recipe has been a game changer in my kitchen—I love how the sweet potato adds natural sweetness while the zucchini brings a fresh, light texture, all perfectly complemented by the creamy, vibrant herbed yogurt sauce. Trust me, once you try this, you’ll be hooked!

this …

Ingredients You’ll Need

These ingredients come together seamlessly, creating fritters that are moist, flavorful, and hold together well. When you’re selecting your produce, pick zucchini and sweet potatoes that are firm and vibrant—freshness makes a big difference here!

• Plain Greek or regular yogurt: I prefer Greek yogurt for its creaminess and tang, but sour cream works too if you want a slightly richer sauce.
• Fresh parsley and mint: Fresh herbs are key—they give the yogurt sauce a lively, garden-fresh flavor.
• Lemon juice: Adds brightness and balances the creaminess of the yogurt.
• Olive oil: Used both in the sauce and for frying, make sure you use a good quality, fruity olive oil.
• Honey: Just a touch to bring out the sweetness in the sauce and balance flavors.
• Garlic powder and fresh garlic cloves: Garlic adds a subtle kick; fresh garlic in the fritters really lifts the flavor.
• Zucchini & sweet potato: Shredded for texture; the zucchini keeps things light, while sweet potato adds natural sweetness and moisture.
• Yellow onion: Adds a bit of sharpness and depth.
• Salt & freshly ground black pepper: Seasoning is everything—pay attention here, it brings all the flavors together.
• Eggs: They help bind the fritters perfectly.
• Cornmeal and cornstarch: These give the fritters that irresistible crispness on the outside.

Variations

I love making adjustments based on what’s in my fridge or my mood. This recipe really welcomes creativity! Don’t hesitate to switch up the herbs or even add some cheese for a twist.

• Add feta cheese: I sometimes crumble feta into the mix for a salty tang that complements the sweet potato beautifully.
• Spicy kick: Add a pinch of cayenne pepper or some chopped jalapeños if you like things with a little heat. My family loves this spicy version!
• Herb swaps: If you don’t have mint, basil or cilantro work well too—freshness is what counts.
• Gluten-free option: Use gluten-free cornmeal and cornstarch to keep the crisp while accommodating dietary needs.

How to Make Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce Recipe

Step 1: Whip Up That Tangy Herbed Yogurt Sauce

Start by mixing the yogurt, chopped parsley, mint, lemon juice, olive oil, honey, and garlic powder in a bowl. I like to taste and then season with salt and pepper because that’s when you really know if it’s just right. Pop it into the fridge to let those flavors marry while you prepare the fritters.

Step 2: Squeeze Out Every Bit of Moisture

This is the secret to crispy fritters! Shred your zucchini, sweet potato, and onion, then toss them with salt. Line a bowl with paper towels, add the veggies, cover with more towels, and press down gently. Then, gather the towels and give everything a solid squeeze over the sink. I discovered this trick after my fritters kept turning soggy—removing moisture really transformed the texture.

Step 3: Mix, Fold, and Get Ready to Fry

Whisk the eggs with garlic, parsley, mint, remaining salt, and pepper in a large bowl. Fold in your squeezed veggies, then stir in the cornmeal and cornstarch. The batter should stick together but still be moist—not too runny. If it feels too wet, a little extra cornmeal can help.

Step 4: Fry ‘Til Golden and Crispy

Heat olive oil in a large skillet over medium-high heat. Using about 2 tablespoons of the mixture per fritter, scoop and flatten them gently into the pan. Avoid overcrowding to keep them crisp. They’ll need about 3 minutes each side—golden brown edges are your sign they’re ready! Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve Warm with Your Herbed Yogurt Sauce

Serve these beauties warm with the chilled yogurt sauce on the side. It’s an unbeatable combo. You’ll love the contrast—the crispy fritters and the cool, fresh sauce!

How to Serve Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce Recipe

Garnishes

I usually sprinkle a bit of extra fresh parsley and mint on top for a pretty, fresh finish. Right before serving, I might also add a squeeze of lemon over the fritters—it brightens the flavors in a way that feels just right.

Side Dishes

These fritters shine alongside a crisp green salad or a simple quinoa pilaf. Sometimes, I serve them with roasted chickpeas or a fresh tomato salad to keep things light but satisfying.

Creative Ways to Present

For a brunch or party, I love setting up a “fritter bar” with bowls of the herbed yogurt sauce alongside other dips like spicy harissa or avocado crema, plus garnishes like microgreens and lemon wedges. Guests can customize their bites, and it makes for a fun, interactive spread.

Make Ahead and Storage

Storing Leftovers

I store any leftover fritters in an airtight container in the fridge for up to one week. When I do this, I usually layer them with parchment paper between each fritter so they don’t stick together — a small step that really helps when reheating.

Freezing

I’ve successfully frozen these fritters by flash freezing them on a baking sheet first, then transferring them to a freezer-safe bag. They freeze well without losing texture, which is perfect for busy weeknights. Just thaw overnight before reheating.

Reheating

For best results, I reheat leftovers in an air fryer or a hot skillet to revive the crispy exterior. Microwaving works when I’m in a rush but tends to make them a bit softer. Baking in a 375°F oven for 8-10 minutes also brings back a nice crunch if you don’t have an air fryer.

FAQs

Final Thoughts

This Zucchini & Sweet Potato Fritters with Herbed Yogurt Sauce Recipe is one I always come back to whenever I want a dish that’s satisfying but fresh. It’s become a family favorite—not too heavy, with just the right hit of herbs and crispiness. I hope you enjoy making it as much as I do and find it as versatile and rewarding in your kitchen. Seriously, this one’s a keeper and I’m so excited for you to try it!

Print