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sweet potato zucchini fritters
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Sweet potato zucchini fritters with cucumber corn salsa

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 2 servings (10 fritters)
Author: Aleksandra



  • 1 large sweet potato 1.3 lbs/600g, makes 4 cups grated sweet potato
  • 3 small zucchini 1.3 lbs/600g, makes 3.5 cups grated zucchini
  • 1 teaspoon salt
  • 5 tablespoons flour 1.4oz/40g
  • 1/2 cup grated Parmesan cheese 1.4oz/40g
  • 2 cloves garlic pressed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika powder
  • 1 large egg
  • salt and pepper to taste


  • ½ English cucumber
  • 2/3 cup canned corn
  • ¼ medium red onion
  • 2 tablespoons finely chopped coriander/cilantro
  • 1 tablespoon olive oil
  • juice from ½ lime
  • salt and pepper to taste



  • Peel the sweet potato. Grate the zucchini and sweet potato on the big holes of a box grater (or use a food processor), transfer to a bowl, add a teaspoon of salt and stir well. Let stand for about 15 minutes, the vegetables will release a lot of liquid. In the meantime, prepare the remaining ingredients.
  • Stir the flour with grated Parmesan cheese, pressed garlic cloves, Italian seasoning and paprika powder.
  • Wrap the zucchini and sweet potato in a clean kitchen cloth and wring out the water (as much as you can). Place the drained vegetables in a medium bowl and discard the liquid.
  • Add the flour mixture, an egg, season with salt and pepper, stir everything together until combined.
  • Now you need to shape the patties. I like to form very thin patties and place them on a plate, then slide them gently with a silicone spatula off the plate directly to the pan. You can also shape the fritters and place them directly on the pan.
  • Heat clarified butter in a non-stick pan (I used a pancake pan) over medium heat. When it's hot cook the fritters until golden on both sides.
  • Transfer to a plate lined with paper towels to drain off excess fat.
  • Make the salsa: cut cucumber and onion into small cubes, finely chop the coriander leaves. Combine with corn, season with olive oil, lime juice, salt, and pepper.
  • Serve the fritters with cucumber corn salsa and optionally with fried eggs and a little yogurt.
  • Enjoy!



  • Some tips on how to cook the fritters:
  • How thick should the fritters be: about 1/3 inch (8 mm). Make sure your fritters are thin. If they're too thick, they will be brown on the outside but raw in the middle.
- Cook the fritters over medium heat so that they have time to be cooked through, if you're cooking them over high heat, they will be quickly golden on the outside but not enough cooked on the inside.
- Don't turn the fritters on the other side too quickly, cook them slowly over medium heat until golden and more firm, then flip over. If you try to flip them over too soon it can be difficult, they are quite delicate and don't have a lot of flour in them. Very helpful is a silicone spatula.
- Use a non-stick pan, I love my pancake pan and I'm using it to make any kind of fritters, American pancakes, and European pancakes.
  • Storage:
    These fritters taste best just after cooking but can be also stored in the fridge and reheated in a pan the next day.
  • Calories count: 805 calories / serving (= 1/2 of the recipe), inclunding an extra egg and a little yogurt pro serving. This is just an estimate.
  • I consider this as a vegetarian dinner, but if you are on a strict vegetarian diet, make sure to use vegatarian Parmesan cheese (rennet-free Parmesan).


Calories: 805kcal