Can I use regular flour instead of almond flour?

Yes, you can substitute regular flour for almond flour, but the fritters will no longer be gluten-free. Adjust the amount as needed for the desired texture.

How do I prevent the fritters from being soggy?

Make sure to salt and drain the zucchini and sweet potatoes thoroughly to remove excess moisture. This step is crucial for achieving crispy fritters.

Can you bake the fritters instead of frying them?

Yes! To bake the fritters, preheat your oven to 400°F/ 200°C. After forming the fritters, place them on a greased baking sheet. Bake for 12-15 minutes, flipping and greasing halfway through for even crispness.

Zucchini & Sweet potato Fritters

Description

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!

Ingredients

Scale

450g/ 1 lb (about 3) zucchini, grated
350g (about 1 large) sweet potato, peeled and grated
3 large eggs
1/3 cup crumbled feta cheese
3/4 cup almond meal
2 tablespoons chopped coriander (cilantro)
2 tablespoons chopped mint
2 spring onions, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil, to cook

Yogurt sauce:

1 cup plain greek yogurt
2 garlic cloves, minced
2 tablespoons chopped coriander (cilantro)
2 tablespoons chopped mint
Pinch of salt and pepper

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Instructions

Grate the zucchini and sweet potato, then place them in a bowl. Sprinkle with 1 teaspoon of 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.
In a medium bowl, mix the greek yogurt, coriander (cilantro), mint, garlic, salt, and pepper until creamy. Set aside until ready to use.
To the bowl with the drained veggies, add the eggs, spring onions, almond flour, feta, fresh herbs, salt, and pepper. Mix until well combined.
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.
Enjoy the fritters warm with a dollop of the yogurt sauce!

Notes

Refrigerate fritters in an airtight container for up to 3 days; store sauce separately for 5 days.
Freeze fritters in a freezer-safe container for up to 2 months, with parchment between layers.
Reheat thawed fritters in the microwave or bake at 180°C (350°F) for 10-15 minutes to keep them crisp.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Australian

Nutrition

Serving Size: Per fritter (without yogurt sauce)
Calories: 112
Sugar: 1.6g
Fat: 6.9g
Saturated Fat: 0.8g
Carbohydrates: 8.9g
Fiber: 2.1g
Protein: 4.7g