Zucchini and Sweet Potato Fritters make a delicious light lunch or would make the perfect combo served with a refreshing salad. You can also try serving them for brunch topped with poached, fried or scrambled eggs. Try adding some finely chopped haloumi and/or Parmesan cheese (approx. ½ cup) into the mixture before cooking.
TIP Peel and grate the sweet potato just before you are ready to mix up the fritters as this will help them from turning brown. You can also grate them ahead of time and just soak in water then drain well before mixing them into the fritters.
*To make 1 chia eggs mix 1 tbsp chia seeds with 2 tbsp water and stir well. Then allow to thicken for at least 15 minutes before using.
NOTE It is important to get as much of the moisture out of the zucchini as possible otherwise the mixture will be too wet, and fritters will be soggy.
*To sweat or remove excess moisture place the grated zucchini in a colander and sprinkle with 1 tsp sea salt. Then set the colander in a larger bowl or on a plate to catch the moisture and let it sit for 20 – 25 minutes. Gently rinse the zucchini to remove excess salt and firmly press down on it with your hands to help strain out remaining moisture. Line a bowl with paper towels and place the zucchini on it and firmly press down to remove more moisture. Alternatively, you can also place the grated zucchini in cheese cloth and squeeze out as much moisture as possible before using in the recipe to save time.
- For the Fritters
- 2 – 3 tbsp olive oil, coconut oil or butter (for cooking the fritters)
- 2 medium zucchinis, grated (approx. 3 cups)
- 1 medium sweet potato, peeled and grated (approx. 1½ cups)
- 1 small red onion finely chopped
- 3 spring onions, finely chopped (reserve 1 for serving)
- 1 clove garlic, finely chopped (optional)
- 1 egg, beaten or 1 chia egg (see TIP)
- 2 tbsp gluten-free flour (or flour of choice)
- 2 tbsp arrowroot
- 1 tsp sea salt and freshly ground pepper (to taste)
- 2 drops black pepper essential oil (to taste)
- 4 drops lemon essential oil (to taste)
- For the Lemon Herb Sauce
- ¾ cup mayonnaise, Greek yoghurt or sour cream (can be vegan)
- ½ cup finely chopped herbs (choose from basil, parsley, coriander, dill and/or mint)
- 1 spring onion finely chopped
- 2 tbsp fresh lemon juice (to taste)
- 1 tbsp maple syrup or honey (optional, to taste)
- 4 drops lemon oil (to taste)
- 1 drop black pepper oil (to taste)
- ½ tsp sea salt and freshly ground black pepper (to taste)
- pinch of turmeric powder (optional, to taste)
- 1. To make the Lemon Herb Sauce: Place all the sauce ingredients in a blender and blend until combined. Taste the sauce and add more sea salt, pepper, lemon oil and/or maple syrup to your taste. Chill until ready to serve.
- 2. To make the fritters: In a large bowl, mix all the ingredients together by hand except the cooking oil. Take a little of the fritter batter in the palm of your hand and press together to see if you are happy with the consistency.
- 3. Heat a large non-stick frying pan on medium-high heat and add approx. 1 tbsp of the cooking oil and let it heat for approx. 15 – 20 seconds.
- 4. Using a tablespoon, scoop a heaping spoonful of the fritter mixture and place it in the pan and gently press down to form a patty and repeat. Add more oil for each new batch you cook and watch the temperature as you may need to reduce it a little.
- 5. Cook for approx. 2 – 3 minutes until golden and then gently turn them over using a spatula and continue cooking 2 – 3 minutes until golden brown. You may need to reduce the heat a little and be careful not to burn.
- 6. Place the cooked fritters on a wire rack, a plate or baking tray lined with paper towels to remove any excess oil and gently cover with baking paper to keep warm while you cook the rest of the fritters.
- 7. Serve the fritters on a platter or individual plates topped with a little Lemon Herb Sauce and serve the rest of the sauce in a little bowl on the table. You can sprinkle the fritters with chopped herbs and spring onions before serving for presentation.
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