Description

Delight in these crispy and flavorful Zucchini & Sweet Potato Fritters served with a creamy herbed yogurt sauce. These vegetarian fritters are an ideal light meal or side dish, showcasing the natural sweetness of sweet potatoes and the fresh earthiness of zucchini, enhanced by fresh herbs and a hint of garlic. Easy to prepare and quick to cook, they make a perfect healthy and satisfying snack or appetizer.

Ingredients

Scale

Yogurt Sauce

1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh mint
1 Tablespoon fresh lemon juice
1 Tablespoon (15ml) olive oil
1 teaspoon honey
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

Fritters

2 cups (about 240g) shredded zucchini (1-2 medium zucchini, about 1/2 lb.)
1 cup (100g) shredded sweet potato (1 small, peeled or unpeeled)
1/3 cup (45g) finely chopped yellow onion
1 and 1/2 teaspoons salt, divided
2 large eggs
2 garlic cloves, minced
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
1/2 teaspoon freshly ground black pepper
1/3 cup (40g) fine cornmeal
1 Tablespoon (8g) cornstarch
1/3 cup (80ml) olive oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Yogurt Sauce: Whisk together the yogurt, fresh parsley, mint, lemon juice, olive oil, honey, and garlic powder until smooth. Taste and season with salt and freshly ground black pepper to your liking. Cover and refrigerate for at least 15 minutes or up to 3 days to meld flavors.
Drain Vegetables: Line a large bowl with paper towels. Place the shredded zucchini, sweet potato, and finely chopped onion inside. Sprinkle with 1 teaspoon salt and gently mix. Top with another layer of paper towels and press down to absorb excess moisture. Carefully lift the veggies in the paper towels over the sink and squeeze out as much liquid as possible to ensure crisp fritters.
Mix Fritter Batter: In a large bowl, whisk the eggs, minced garlic, chopped parsley, chopped mint, remaining 1/2 teaspoon salt, and freshly ground black pepper until well combined. Fold in the drained vegetable mixture. Stir in the cornmeal and cornstarch until evenly distributed, forming a thick batter.
Cook the Fritters: Heat the olive oil in a large skillet over medium-high heat until hot. Spoon about 2 tablespoons of batter per fritter, allowing any excess liquid to drip back into the bowl using a fork. Place the batter onto the skillet and flatten slightly with a spatula. Cook without overcrowding the pan until golden brown, about 3 minutes per side. Transfer cooked fritters to a paper towel-lined plate to drain excess oil and keep warm. Repeat with remaining batter.
Serve: Serve the warm, crispy fritters alongside the chilled herbed yogurt sauce for dipping. Enjoy immediately for best texture.
Storage & Reheating: Store any leftovers covered in the refrigerator for up to 1 week. Reheat in the microwave or crisp them up in an air fryer at 375°F (191°C) for 3-4 minutes. Alternatively, reheat in a 375°F (191°C) oven on a lined baking sheet for 8-10 minutes.

Notes

Squeezing out as much moisture as possible from the shredded vegetables is key to achieving crispy fritters.
Use a box grater to shred the zucchini and sweet potato for the best texture.
These fritters are delicious served warm and make a perfect vegetarian side or light meal.
The yogurt sauce can be made ahead and refrigerated to enhance flavor.
Reheating in the air fryer or oven helps retain crispiness better than microwaving.

Nutrition

Serving Size: 2 fritters with sauce
Calories: 173
Sugar: 2.9 g
Sodium: 239 mg
Fat: 11.3 g
Saturated Fat: 1.9 g
Unsaturated Fat: 9.4 g
Trans Fat: 0 g
Carbohydrates: 14.3 g
Fiber: 1.5 g
Protein: 4.9 g
Cholesterol: 62.7 mg