Crispy Zucchini & Sweet Potato Fritters
Golden and crispy fritters with a fresh garlic herb yogurt sauce, perfect as a side, appetizer, or light lunch.
Equipment
- Skillet
- Colander
- Mixing bowl
- Whisk
- Spatula
- Paper towels or clean towel
Ingredients
Garlic Herb Yogurt Sauce
- 1/2 cup plain Greek or regular yogurt or sour cream
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
Fritters
- 2 cups shredded zucchini 1–2 medium zucchini, about 1/2 lb.
- 1 cup shredded sweet potato 1 small, peeled or unpeeled
- 1/3 cup finely chopped yellow onion
- 1 and 1/2 tsp salt divided
- 2 large eggs
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/2 tsp freshly ground black pepper
- 1/3 cup fine cornmeal
- 1 tbsp cornstarch
- 1/3 cup olive oil
Instructions
Sauce Preparation
- Whisk together yogurt, parsley, mint, lemon juice, olive oil, honey, and garlic powder. Season with salt and pepper, refrigerate.
Moisture Removal
- Place zucchini and sweet potato in a colander, sprinkle with salt. Let sit 10 minutes, then squeeze out excess liquid.
Batter Preparation
- Combine squeezed vegetables with onion, eggs, garlic, herbs, salt, pepper, cornmeal, and cornstarch to form batter.
Frying
- Heat oil in skillet, add 2–3 tbsp batter per fritter, flatten, and fry for 3–4 minutes each side until golden brown.
Serving
- Arrange fritters on a platter with sauce, serve immediately.
Notes
Squeezing excess moisture from vegetables is crucial for crispy fritters. Maintain medium-high skillet heat for optimal frying.