I love sweet potatoes! And so does my husband, so I try to look for as many recipes as I can make that incorporate even a few more vegetables into his diet. I came across this recipe from www.averiecooks.com and was pleasantly surprised with how amazing these little fritters taste! Now I have adapted the recipe a bit to make it gluten free and changed the seasoning to our preference, but they are still amazing and every time I make them, we just can’t get enough!
I will warn you, these are a little more labor intensive than most of my recipes, but with the right tools, they’re a cinch! Besides, it’s a great recipe to make in stages and prep ahead to save time. They also make a delicious side dish or make it your main course on veggie night.
Ingredients
- 3 cups grated sweet potato (about 1 large or 2 medium sweet potatoes)
- 2 cups grated zucchini (1 large or 2 small zucchinis)
- 1/4 cup unsalted grass-fed butter, melted
- 2 large egg
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp. garlic powder
- 2 Tbs. gluten free flour (Coconut flour works well in this recipe)
- 1 gallon-sized Ziploc bag
Instructions
- Preheat your oven to 375 degrees.
- Line 2-3 baking sheets (depending on the size of your baking sheets) with foil and spray with olive oil.
- Grate your sweet potatoes and zucchini. If you have an electric tool that will do this for you, I highly recommend it, unless you want a really good arm workout! I use my Ninja with the food processor and grater attachment.
- Put the grated sweet potatoes and the grated zucchini into the Ziploc bag and add your egg and gluten-free flour.
- Add your salt, pepper, and garlic powder to the bag and seal it.
- Squish the ingredients together in the bag until they are completely mixed and the liquid is appropriately incorporated with your other ingredients.
- Using a 1/4 or 1/3 measuring cup, scoop the mixture into the cup and press it down to pack the mixture. Flip it out upside down on the baking sheet and repeat until all of the mixture is in patties on the baking sheets.
- Bake the fritters for 10 minutes at 375 degrees and then take them out of the oven. You'll notice that they "leak" some of their moisture out the sides.
- Using a spatula, push the liquid back into the sides of the patties and place them back in the oven.
- Lower the oven temperature to 350 and bake them for another 15 minutes.
- Remove the fritters from the oven and carefully flip each fritter on the baking sheet.
- Return them to the oven and bake for an additional 10 minutes at 350 until the edges just start to brown.
- Remove the fritters and let cool for a few minutes before eating.
Tips: The original recipe calls for a spicy honey mustard as a topper for these fritters, but my husband and I just like to use organic ketchup. They’re so good for you and so addicting!
To make life easier, I like to mix up the ingredients ahead of time in the Ziploc bag and let it sit in the refrigerator. When I’m ready to cook them, all I have to do is scoop them and bake. I have found that this sometimes helps the dry ingredients soak up the wet ones and your fritters set up a little better when you do this. They store well in tupperware containers separated by layers of foil.
To save on foil, use the foil you bake the fritters on to store them.