Get ready to transform ordinary vegetables into a culinary masterpiece that will have everyone at your table begging for seconds! These gluten-free zucchini and sweet potato fritters are not just a side dish – they're a crispy, flavor-packed sensation that turns humble vegetables into a restaurant-worthy treat. Whether you're looking for a crowd-pleasing appetizer, a fun way to sneak more veggies into your diet, or a quick and easy meal that's both nutritious and absolutely delectable, these fritters are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 medium sweet potato, grated
- 1/2 cup gluten-free flour
- 2 eggs
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Grate the zucchinis and sweet potato using a box grater or food processor, ensuring to remove excess moisture by placing the grated vegetables in a clean kitchen towel and squeezing out as much liquid as possible.
- In a large mixing bowl, combine the grated zucchini and sweet potato with chopped green onions and parsley.
- Add gluten-free flour, beaten eggs, garlic powder, salt, and pepper to the vegetable mixture. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
- Heat a large skillet or frying pan over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan.
- Using a 1/4 cup measure, scoop the vegetable mixture and carefully drop into the hot oil, gently flattening each fritter with a spatula to create a thin, even shape.
- Fry each fritter for 3-4 minutes on each side, or until golden brown and crispy, ensuring the sweet potato is fully cooked and the exterior is crunchy.
- Remove fritters from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately while hot, optionally with a side of Greek yogurt, sour cream, or a light dipping sauce.
Tips
- Moisture is the Enemy: The secret to achieving crispy fritters is removing as much liquid as possible from the grated zucchini and sweet potato. Use a clean kitchen towel and squeeze firmly to extract excess water.
- Don't Overcrowd the Pan: Fry fritters in batches to maintain oil temperature and ensure each fritter gets perfectly golden and crisp.
- Oil Temperature Matters: Keep your oil at a consistent medium-high heat (around 350-375°F) for the best crispy exterior and fully cooked interior.
- Make Ahead Friendly: You can prepare the mixture in advance and keep it refrigerated for up to 2 hours before cooking.
- Customize Your Fritters: Feel free to add herbs like dill or experiment with different spices to make the recipe your own.
- Serving Suggestions: Pair with a cool Greek yogurt dip, tzatziki, or a light herb sauce to complement the fritters' warm, crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
