Discover this incredibly delicious way to cook zucchini that transforms summer vegetables into golden, crispy fritters bursting with flavor! These savory zucchini and sweet potato fritters are the perfect solution for using up abundant August zucchini harvest. With a crispy exterior and tender interior, topped with creamy hummus and fresh vegetables, this recipe creates a satisfying meal or appetizer that’s both nutritious and absolutely irresistible.
Ingredients
For the Fritters:
- 7 oz (200g) zucchini, julienned or grated
- 3.5 oz (100g) sweet potatoes, julienned or grated
- 1 medium onion, thinly sliced
- 1 cup (4 oz/130g) all-purpose flour
- 2 tbsp (16g) cornstarch
- 1/2 tbsp garlic and coriander seasoning
- 1/2 tsp (2g) baking powder
- Salt to taste
- 1/2 tbsp (7ml) oil for cooking
For the Toppings (Optional):
- 1 tbsp (15g) hummus
- Fresh greens of choice (pea shoots, arugula, spinach)
- 1 medium tomato, sliced
- Balsamic glaze
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Vegetables
Using a julienne peeler or box grater, create thin, long strips of zucchini and sweet potatoes. If using a regular grater, use the large holes for best texture. Thinly slice the onion and set all vegetables aside.
Step 2: Make the Batter
In a large mixing bowl, combine all-purpose flour, cornstarch, garlic and coriander seasoning, baking powder, and salt. Mix the dry ingredients thoroughly.
Step 3: Combine Vegetables and Batter
Add the grated zucchini, sweet potatoes, and sliced onion to the flour mixture. Toss and mix well until all vegetables are evenly coated with the flour mixture. The natural moisture from the vegetables will help bind the mixture.
Step 4: Heat the Pan
Heat oil in a large non-stick pan or cast iron skillet over medium heat. Make sure the pan is well-heated before adding the mixture.
Step 5: Form and Cook the Fritters
Add one-quarter of the vegetable mixture to the pan, spreading it evenly to form a large fritter. Cook on medium heat for 4-5 minutes until the bottom is golden brown and crispy.
Step 6: Flip and Finish Cooking
Carefully flip the fritter using a large spatula. Cook for another 4-5 minutes until the second side is golden brown. Use the spatula to gently press down for even cooking and extra crispiness.
Step 7: Cool and Repeat
Remove from heat and let cool for 2-3 minutes. Repeat the process with remaining mixture to make 3 more fritters.
Step 8: Add Toppings
Spread hummus evenly over the top of each fritter. Add fresh greens, tomato slices, and finish with a drizzle of balsamic glaze. Season with salt and black pepper to taste.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Nutrition per serving: Calories: 180 | Protein: 6g | Carbs: 35g | Fat: 3g | Fiber: 4g | Vitamin A: 95% DV | Vitamin C: 25% DV | Sodium: 320mg
Why This Recipe is Nutritious and Delicious
These Zucchini Sweet Potato Fritters are a nutritional powerhouse that makes eating vegetables absolutely delicious. Zucchini provides excellent hydration, vitamin C, and potassium while being naturally low in calories. Sweet potatoes contribute beta-carotene (converted to vitamin A), fiber, and natural sweetness that balances the mild zucchini flavor.
The combination creates a perfect texture contrast with the crispy exterior and tender interior. Using a small amount of flour and cornstarch keeps these fritters light while the baking powder ensures they stay fluffy. The julienned vegetables create an attractive presentation and optimal cooking texture.
This recipe is naturally vegetarian and can easily be made vegan by choosing plant-based toppings. The optional hummus topping adds protein and healthy fats, while fresh greens provide additional vitamins and minerals. This versatile dish works perfectly as a light lunch, appetizer, or side dish, making it an excellent way to increase your daily vegetable intake while enjoying every bite.
The cooking method preserves most nutrients while creating satisfying flavors and textures that even vegetable-reluctant eaters will enjoy.