Zucchini and Sweet Potato Fritters
Vegetables
Potato
Ingredients:
- 196 g (1 medium) zucchini
- 130 g (1 medium) sweet potato
- 90 g (½ cup) cooked quinoa
- 30 g (¼ cup) chickpea flour
- 6 g (2 cloves) garlic
- 160 g (1 small) onion
- 2 tbsp fresh parsley or cilantro, chopped
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 1.2 g (½ tsp) smoked paprika
- 2–3 tbsp olive oil (for frying)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Squeeze out as much moisture as you possibly can from the grated zucchini and sweet potato — skipping this step is the top reason fritters turn soggy and fall apart in the pan instead of holding together and crisping.
Instructions:
- 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.
- 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.
- 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.
- 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.
A few ingredients do most of the work in this recipe. The zucchini adds moisture and a mild vegetal note. The sweet potato adds heartiness and a creamy texture once cooked. The cooked quinoa adds protein and a light, fluffy texture. The chickpea flour adds plant protein and a creamy, satisfying texture.
Zucchini and Sweet Potato Fritters
Ingredients:
- 196 g (1 medium) zucchini
- 130 g (1 medium) sweet potato
- 90 g (½ cup) cooked quinoa
- 30 g (¼ cup) chickpea flour
- 6 g (2 cloves) garlic
- 160 g (1 small) onion
- 2 tbsp fresh parsley or cilantro, chopped
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 1.2 g (½ tsp) smoked paprika
- 2–3 tbsp olive oil (for frying)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The zucchini adds moisture and a mild vegetal note. The sweet potato adds heartiness and a creamy texture once cooked. The cooked quinoa adds protein and a light, fluffy texture. The chickpea flour adds plant protein and a creamy, satisfying texture.
Prep:
Squeeze out as much moisture as you possibly can from the grated zucchini and sweet potato — skipping this step is the top reason fritters turn soggy and fall apart in the pan instead of holding together and crisping.
Instructions:
- 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.
- 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.
- 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.
- Serve: Serve warm with vegan sour cream, tahini sauce, or your favorite dipping sauce.
