Zucchini Sweet Potato Fritters

Another experiment in veggie subterfuge! Zucchini has been my favorite vegetable to experiment with during Quarantine. It’s a great moist vegetable that doesn’t have a hugely distinct flavor that can be used for both savory and sweet recipes.

mid-frying

These fritters equate a little bit to a potato latke, though because of the zucchini are not as crunchy. Begin by shredding one large peeled sweet potato—roughly 5” long—with a cheese grater or food processor with the grater attachment. Place shreds in medium bowl. Shred a large zucchini—roughly size of a can of air freshener or a universal remote—in the same way. Place zucchini shreds in a cheese cloth or a clean dish towel. Squeeze out all the excess liquid then add shreds to bowl. Add four tablespoons of gluten free all purpose flour, one tablespoon of Old Bay (or seasoning of choice), and two tablespoons of nutritional yeast. Crack two eggs into the bowl and mix ingredients together well.

Heat a large cast iron frying pan or non-stick skillet on medium heat (depends on your burner, I have a gas stove so I typically heat it to just a notch below medium) with two tablespoons of avocado oil. Once hot, use a small ice cream scoop to scoop batter into pan, flatten with the back of the scoop. Flip once the bottom is brown and holds together. Roughly 3-4 minutes per side. You may have to adjust your temperature as you go. You should be able to fry 5-6 fritters before needing to add more oil. These are not deep-fried fritters, just lightly fried. Place fritters on a plate with a paper towel once fried to help absorb excess oil.

This recipe makes about 5-6 servings depending on fritter size. I usually make mine about 3 inches in diameter and eat 3-4 per serving.

You can top with avocado, cheese, sour cream (for those lactose lovers), basically whatever!

Enjoy!

---

Zucchini Sweet Potato Fritters

Gluten Free/Dairy Free/Vegetarian

Makes approximately 5-6 servings

Ingredients:

• 1 large sweet potato, peeled (roughly length of hand)

• 1 large zucchini (roughly size of air freshener can/universal remote)

• 4 tbsp GF flour —I use King Arthur Flour brand or Bob’s Red Mill

• 1 tbsp Old Bay Seasoning, or seasoning of choice

• 2 tbsp nutritional yeast

• 2 eggs

• roughly 2-4 tbsp avocado oil

Directions:

1. Begin by shredding sweet potato with a cheese grater or food processor with the grater attachment. Place shreds in medium bowl.

2. Shred zucchini in the same way.

3. Place zucchini shreds in a cheese cloth or a clean dish towel. Squeeze out all the excess liquid then add shreds to bowl.

4. Add gluten free all purpose flour, Old Bay (or seasoning of choice), and nutritional yeast.

5. Crack eggs into the bowl and mix ingredients together well.

6. Heat a large cast iron frying pan or non-stick skillet on medium heat with two tablespoons of avocado oil.

7. Once hot, use a small ice cream scoop to scoop batter into pan, flatten with the back of the scoop.

8. Flip once the bottom is brown and holds together. Roughly 3-4 minutes per side. You should be able to fry 5-6 fritters before needing to add more oil.

9. Place fritters on a plate with a paper towel once fried to help absorb excess oil.

10. Top with whatever you like!

11. Eat warm or store in fridge and reheat in microwave or toaster oven.

12. Enjoy!