The Best Crispy Zucchini Sweet Potato Fritters
A recipe for savory, pan-fried fritters made from a mixture of shredded zucchini and sweet potato. A key technique involves salting and wringing out the shredded vegetables to remove excess moisture, which ensures the fritters become crispy when fried. The vegetables are then bound with eggs, cornmeal, and cornstarch, and flavored with fresh mint and parsley. The golden-brown fritters are served with a cool and creamy garlic-herb yogurt sauce.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Garlic Herb Yogurt Sauce:
- 1/2 cup 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 olive oil
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- For the Fritters:
- 2 cups shredded zucchini (from 1-2 medium zucchini)
- 1 cup shredded sweet potato (from 1 small sweet potato)
- 1/3 cup 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 fine cornmeal
- 1 Tablespoon cornstarch
- 1/3 cup olive oil, for frying
Instructions
- Make the Yogurt Sauce: In a small bowl, whisk together all the yogurt sauce ingredients (yogurt, parsley, mint, lemon juice, olive oil, honey, garlic powder). Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Prepare the Fritters: Place the shredded zucchini, sweet potato, and onion in a large bowl lined with paper towels (or in a clean dish towel). Add 1 teaspoon of salt and mix.
- Squeeze and wring out as much liquid as possible from the vegetable mixture over the sink. Discard the liquid.
- In a large bowl, whisk the eggs, minced garlic, parsley, mint, the remaining 1/2 teaspoon of salt, and the pepper together.
- Fold in the squeezed-dry vegetables, then mix in the cornmeal and cornstarch until everything is combined.
- Fry the Fritters: Heat the olive oil in a large skillet over medium-high heat.
- Scoop about 2 tablespoons of the zucchini mixture with a fork (leaving any excess liquid behind) and place it onto the hot skillet. Flatten the mound with a spatula.
- Repeat with a few more scoops, being careful not to overcrowd the skillet. Cook for about 3 minutes on each side, until golden brown.
- Transfer the cooked fritters to a paper towel-lined plate to drain. Repeat with the remaining batter.
- Serve the warm fritters with the chilled yogurt sauce.
Notes
- The most crucial step for crispy fritters is to remove as much moisture as possible from the shredded vegetables by salting and wringing them out.
- Frying the fritters in batches without overcrowding the pan helps to maintain the oil temperature and ensures they get a golden, crispy crust.
- Leftovers can be stored in the refrigerator for up to one week and are best reheated in an air fryer or oven to regain crispiness.
Find it online: https://cookupjoy.com/sweet-potato-fritters/