Zucchini & Sweet Potato Fritters
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Sally's Baking Addiction · by Sally★ 4.7

Zucchini & Sweet Potato Fritters

NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 6%
CARBS 9G26% OF CAL
1G FIBER5G OTHER3G TOTAL SUGAR
FAT 10G66% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Warm and crisp zucchini and sweet potato fritters served with herbed yogurt sauce. Works as a vegetarian main or side dish.

mainamericangluten freevegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 10
  • 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon (15ml) olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • salt and freshly ground black pepper, to taste
  • 2 cups (about 240g) shredded zucchini (1-2 medium zucchini, about 1/2 lb.)
  • 1 cup (100g) shredded sweet potato (1 small, peeled or unpeeled)
  • 1/3 cup (45g) finely chopped yellow onion
  • 1 and 1/2 teaspoons salt, divided
  • 2 large eggs
  • 2 garlic cloves, minced
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (40g) fine cornmeal
  • 1 Tablespoon (8g) cornstarch
  • 1/3 cup (80ml) olive oil
PREP
20M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.