Zucchini & Sweet potato Fritters

Gluten-free zucchini and sweet potato fritters with fresh herbs, served with creamy yogurt sauce. A delicious way to sneak in extra veggies that both adults and kids will enjoy!

I love making these zucchini and sweet potato fritters for an easy, healthy, and nutritious meal. They have a delicious, slightly sweet flavour from the sweet potato that combines wonderfully with the savoury notes of feta cheese and fresh herbs. These fritters make a fantastic weeknight meal when served with a poached egg or salad, and they freeze really well.

We use almond flour to keep them naturally gluten-free and to create a fabulous texture. These gluten-free fritters will quickly become a household favourite, offering a great way to sneak in more veggies without even realizing you’re eating them!

Ingredients you’ll need

These sweet potato and zucchini fritters are a marriage made in vegetable and herb heaven.

• Zucchini: The star of the show! You’ll need 1½ lbs. of zucchini, approximately 3 or 4 medium zucchinis. Pre-salting the zucchini is key to drawing out moisture.
• Sweet Potato: You’ll require 1½ lbs. of peeled and grated sweet potato, roughly equivalent to 1 medium sweet potato.
• Scallions: Use both the white and green parts for a subtle oniony flavor.
• Eggs: 2 lightly beaten eggs help bind the mixture together.
• Almond Flour: This yields a gluten-free fritter rich in protein, but coconut flour can also work. Refer to my notes below.
• Feta Cheese: Adds a lovely salty creaminess, but you can substitute it with goat cheese or Parmesan, or omit it entirely for a dairy-free version.
• Fresh Herbs: I recommend a combination of mint and coriander (cilantro).
• Sauce: Every crispy fritter deserves a creamy dipping sauce! This one features a blend of Greek yogurt, fresh herbs, garlic, and lemon. It’s vibrant, herbaceous, and perfect for double-dipping!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Sweet Potato Zucchini Fritters

Salt and Strain the Veggies: Grate the zucchini and sweet potato, then place them in a bowl. Sprinkle with salt, stir, and let rest for 20 minutes to draw out moisture. After resting, allow the mixture to drain for 15 minutes. Wrap the veggies in a clean kitchen towel and squeeze to extract as much moisture as possible. Transfer the strained zucchini and sweet potato to a large mixing bowl.

Prepare the Garlic Herb Sauce: In a medium bowl, mix the Greek yogurt, coriander (cilantro), mint, garlic, salt, and pepper until creamy. Set aside until ready to use.

Combine Fritter Ingredients: To the bowl with the drained veggies, add the eggs, spring onions (scallions), almond flour, feta, fresh herbs, salt, and pepper. Mix until well combined.

Cook Fritters: Heat a skillet over medium-high heat and lightly spray with oil. Spoon ¼ cup portions of the batter into the pan, leaving space between each. Using a spatula, gently flatten each fritter. Cook for 3-4 minutes on each side until lightly golden. Rest on paper towels and repeat with the remaining batter, adding more oil if necessary.

Serve: Enjoy the fritters warm with a dollop of the yogurt sauce!

Can you bake them? 

Absolutely! While they won't be as crispy, you can bake them at 400°F for 12-15 minutes on each side. Just lightly oil the sheet pan and fritters with a spray or brush.

Recipe Tips

• Don’t Skip Salting the Veggies: Salting helps draw out excess moisture, resulting in crispier fritters. Skipping this step may lead to soggy, water-logged fritters.
• Don’t Skip the Flour: Even after draining your zucchini, you'll need a binder in addition to the egg. If your batter is too soft, simply add a bit more flour to achieve the right consistency.
• Avoid Overcrowding: Space out your fritters evenly in the pan to maintain the pan's temperature, ensuring even cooking.
• Use a Stainless Steel Spatula to Flatten: A plastic or silicone spatula can stick to the fritters, making them harder to flatten and flip. A stainless steel spatula works best for this task.
• Sprinkle Salt After Cooking: Finishing the fritters with a sprinkle of salt enhances their flavor, as the salt absorbs into the residual hot oil.

Ways to serve fritters

The beauty of these fritters lies in their versatility. You can enjoy them on their own or as an accompaniment to any meal:

• As an Appetizer: If you're preparing a larger dinner, serve zucchini fritters as a delicious starter to warm up everyone’s taste buds.
• As a Side Dish: For a more substantial meal, these fritters pair beautifully with Honey Paprika Salmon or chicken.
• With a Salad: Add a refreshing element by serving them alongside a hearty Chicken, Broccoli & Kale Salad or something light like a Jerusalem Salad, or Sesame Carrot & Cucumber Salad to round out the flavours.
• With Soup: Enjoy a light yet flavourful lunch by serving fritters with a bowl of Turkey Lentil Soup soup or Carrot Butter Bean Soup.

Storing leftovers

• Refrigerate: Keep fritters in an airtight container in the fridge for up to 3 days. Store the sauce separately for up to 5 days.
• Freeze: Use a freezer-safe bag or container to freeze fritters for up to 2 months. If stacking, place parchment paper between layers to prevent sticking.
• Reheat: Thaw fritters in the fridge overnight or on the counter for 30 minutes. Reheat in the microwave or bake at 180°C (350°F) for 10-15 minutes to maintain a crisp texture.

Recipe FAQ

More fritter recipes

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Pumpkin and Zucchini Fritters (Gluten-Free)

Miso Mushroom Fritters (Gluten-Free)

Chickpea Patties

If you try this zucchini and sweet potato fritters recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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