Zucchini and Sweet Potato Fritters

1. Prepare the Vegetables
   Grate 1 medium zucchini and 1 medium sweet potato into a large bowl. Sprinkle with salt and let sit 5 minutes. Squeeze out excess moisture using a clean kitchen towel.
2. Mix the Batter
   Add 90 g (½ cup) cooked quinoa, 30 g (¼ cup) chickpea flour, 2 minced garlic cloves, 1 small finely chopped onion, 2 tbsp fresh parsley or cilantro, salt, pepper, and optional smoked paprika. Mix well.
3. Cook
   Heat 2–3 tbsp olive oil in a skillet over medium heat. Scoop about 2 tbsp of mixture per fritter and flatten into rounds. Fry for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Serve
   Serve warm with vegan sour cream, tahini sauce, or your favorite dipping sauce.

Notes:

• Squeezing out moisture is the most important step — excess water causes fritters to fall apart and steam instead of crisp.
• Chickpea flour naturally binds without eggs and adds protein.

Storage:

• Fridge for up to 3 days. Re-crisp in a hot skillet or air fryer for 3–4 minutes.

Swaps:

• Use all-purpose flour or oat flour instead of chickpea flour.
• Swap sweet potato for butternut squash or carrot.

Tips:

• Cook in small batches — overcrowding the pan causes them to steam rather than fry.
• Flatten each fritter firmly so they cook through evenly.