Name: Baked Zucchini Sweet Potato Fritters
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup shredded sweet potato (about ½ large sweet potato); 1 cup shredded zucchini (about ½ large zucchini); 2 spring onions chopped; 1 tbsp chopped fresh parsley; 3 tbsp wholewheat flour; 2 eggs; 1 tsp garlic powder; ½ tsp salt; ¼ tsp black pepper

Jump to Recipe Print Recipe

10 minutes to prepare and 30 minutes in the oven to have these delicious healthy golden brown baked zucchini sweet potato fritters that are great as an appetiser, snack, baby led weaning food or a side dish.

Sweet potato zucchini fritter dipped in mayo.

Since parents love our Zucchini cake and Zucchini Potato Fritters recipe we knew we have to make a version with sweet potatoes.

This is one of our favorite zucchini recipe and sweet potato recipes. And it is one of the most delicious ways to add zucchini and sweet potato to a healthy balanced diet.

Jump to:

Why we love this Sweet Potato Zucchini Fritters recipe
Ingredients
How to make sweet potato fritters?
How to make crispy sweet potato fritters in a frying pan?
Substitutions
Variations
How to store baked zucchini fritters?
What to serve the fritters with?
More recipes like this / make side dish category
Baked Zucchini Sweet Potato Fritters
Comments

Why we love this Sweet Potato Zucchini Fritters recipe

10 minutes to prepare
Made with healthy ingredients - nutritious sweet potatoes, olive oil, zucchini (courgette), parsley and eggs
Baked, not fried
Great way to add more vegetables to baby's or kids diet
Great vegetarian meal for whole family

Ingredients

Zucchini - zucchinis contain carotenoids such as beta-carotene, lutein and zeaxanthin that contribute to your health. They are also rich in Vitamin A, manganese and vitamin C. They are made up of quite a lot of water so it is very important that in this recipe we get rid of excess moisture so we can have a crispy zucchini (courgette fritter).
Sweet Potatoes - it's sweet taste is the reason that we like to use it in recipes but also it is full of great nutrients such as vitamin A, copper, manganese and potassium but also plenty of fiber
Scallions (spring onions) - contain folate, vitamins A and K.
Eggs - contribute the protein and fats and also bind all the ingredients together
Whole wheat flour - more fiber and nutrients than plain all purpose white flour. We add flour to the recipe to make sure the fritter batter is not too wet and it gives us the thick consistency we need for the fritter batter.

How to make sweet potato fritters?

The most important thing to make sure these fritters turn out great is to get rid of any excess moisture.

Collage of 6 images showing how to make the recipe

collage of 4 images showing how to make the recipe

Preheat the oven to 180℃/350℉ and line a baking sheet with parchment paper.
In a large bowl whisk the egg, parsley, garlic powder, salt and black pepper.
Wash the zucchini, dry and and grate it. The grating can either be done with a box grater or I do it with the grater attachment in my food processor.
Take a cheese cloth or a clean dish towel and place the grated zucchini in it. Wring and squeeze it until you get all the excess moisture out.
Place the grated zucchini in the large bowl.
Grate the sweet potato the same way you did the zucchini and add it to the large bowl with the rest of the ingredients.
Add the flour and scallions (spring onions) to the bowl.
Mix until you have a mouldable batter.
Take a tablespoon of the fritter batter and make a ball.
Place the ball on the parchment paper. Once you have made all the fritter balls press each ball gently with a cup so they are flattened.
Bake for 25 - 30 minutes until golden brown.

Baked sweet potato fritter on parchment paper.

How to make crispy sweet potato fritters in a frying pan?

You can use these same ingredients and method to make crispy sweet potato fritters in the frying pan.

Once you have made your fritter mixture, heat olive oil over high heat in a frying pan.
Once the oil is hot turn to medium heat and place the fritters in the pan.
Fry each side for about 3 minutes.

Substitutions

Flour - you can use any carbohydrate based flour here, including chickpea flour, all purpose flour, oat flour or any other you have on hand. We use whole wheat because it is widely available and has a better nutritional profile than regular flour. Don't use fat based flour such as almond flour as it doesn't work as well.
Spring onion/scallion - use a tablespoon of chopped white or red onions. Any more may make the fritters spicy
Carrots - work well instead of sweet potatoes

Baked sweet potato fritters arranged in a circle with a dip in the middle.

Variations

Make them spicy by adding chilli flakes or chilli powder
Add spices such as cumin, curry spice, Italian seasoning
Fresh herbs such as cilantro, fresh mint, thyme
Add cheese such as parmesan cheese or goats cheese
Add a cheesy vegetarian taste such as nutritional yeast

How to store baked zucchini fritters?

Storage

Fridge – place in an airtight container for up to 3 days.
Freezer – if you think you will be defrosting them individually then place them one on top of the other and then separate them with parchment paper followed by placing them in an airtight container. Once defrosted, use within 24 hours.

Reheating from frozen

Reheat in the oven at 180°C / 350°F for about 5-10 min.
Reheat in toaster for 1 min on defrost setting
Reheat in microwave for about 15 sec on defrost setting (depending on the microwave)

What to serve the fritters with?

If doing baby-led weaning then we either serve them on their own for breakfast, lunch or dinner or with a yogurt dip
For older kids and adults you can serve with a greek yogurt dip or yogurt sauce, hummus, babaganoush, sour cream, a whipped feta dip or any other of your favorite dips
Serve as a main vegetarian meal with some shredded cabbage salad and fresh tomatoes
Serve as an appetizer with a dip
Serve as a snack on its own or with some fruit and dip
This is a great snack for toddlers and snack for babies

Baked Zucchini Sweet Potato Fritters