Baked Zucchini Sweet Potato Fritters

Sweet potato zucchini fritter dipped in mayo.

Baked Zucchini Sweet Potato Fritters

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

Course Side Dish, Snack

Cuisine American

Diet Vegetarian

Fridge Life? 3 days

Freezable? 3 months

Prep Time 10

Cook Time 25

Total Time 35

Servings fritters

Calories 37kcal

Author Dora

Equipment

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 teaspoon salt
¼ teaspoon black pepper

Instructions

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 the grated sweet potato 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. Continue making the rest of the balls (about 8). 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.

Nutrition