zucchini, sweet potato
& CORN fritters

VEGETARIAN | GLUTEN FREE | SUGAR FREE

VEGETARIAN ZUCCHINI, SWEET POTATO & CORN FRITTERS

What the heck is a fritter?

Okay, there are actually a bunch of different types of fritters from the deep-fried dessert kind to ones that include meat, or in this case, a vegetable based mixture that is lightly pan-fried into small patties!

These zucchini, sweet potato & corn fritters are packed with veggies, fresh flavors, unique textures and are lightly crispy on the outside, yet fluffy and soft on the inside!

Make these babies for lunch, dinner, as a side dish or prepare ahead of time as a part of your weekly meal prep!

THE RECIPE

Yields roughly 10-12 FRITTERS

prep time: 20 minutes // cook time: 10 minutes

total time: 30 minutes

ingredients:

For the Fritters

1 large zucchini (roughly 2 cups), grated
1 large sweet potato (roughly 3 cups), peeled and grated
1/2 cup corn, (drained if using from a can)
1/3 cup oat flour
1/4 cup yellow onion, diced
2 eggs, beaten
3 tablespoons chives, chopped
2 tablespoons organic tahini (roasted tahini, not raw)
2 tablespoons stone ground mustard
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil

For the Dijon Sriracha Aioli

1/3 cup unsweetened greek yogurt
1 tablespoon dijon mustard
1 tablespoon organic tahini
1/2 tablespoon lemon juice
1 1/4 teaspoon sriracha
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

method:

For the Fritters

Grate the zucchini and peeled sweet potato using either a hand grater or a food processor with the appropriate attachment.
After grating the zucchini and sweet potato, transfer to a strainer and press down onto the vegetables to begin straining the water out of them.
Next, place the mixture into the center of a cheesecloth, wrap the cloth around the vegetables fully and squeeze out as much excess water from the zucchini and sweet potato as possible. (If you don’t have a cheesecloth, feel free to use a couple of layers of paper towel.)
To a large bowl, add zucchini, sweet potato, corn, oat flour, onion, eggs, chives, tahini, mustard, lemon juice and garlic. Mix thoroughly with a wooden spoon until ingredients are fully incorporated.
To the same bowl, season the mixture with sea salt, black pepper and paprika. Mix together once more until the seasoning is evenly distributed.
Heat olive oil in a large pan or griddle over medium heat.
Using a fork or a slotted spoon (to drain any excess moisture that may be in your bowl before transferring to the pan,) scoop the mixture into the pan (roughly 1/4 cup for each fritter) and press down on each one to flatten slightly.
Fry each fritter for about 3-5 minutes on each side or until golden brown. (If not all fritters can fit on the pan at one time, repeat the cooking process in smaller batches until all fritters are cooked.)
Serve while still warm with dijon sriracha aioli.

For the Dijon Sriracha Aioli

To a small bowl, add greek yogurt, dijon, tahini, lemon juice, sriracha, garlic powder, salt and pepper. Mix thoroughly until fully combined.

recipe notes:

Zucchini & sweet potatoes contain a bunch of water inside of them (especially zucchini!) That is why it is extremely important to drain & squeeze as much water as you can from them for best fritter-cooking results. The more water you drain, the crispier your fritters will come out!
Best enjoyed immediately but can be stored in an air-tight container for 3-5 days in the refrigerator.