Description

These Zucchini & Sweet Potato Fritters are a delicious and wholesome dish perfect for any meal. Featuring shredded zucchini and sweet potato combined with fresh herbs and lightly fried to golden perfection, these fritters come with a creamy garlic herb yogurt sauce that adds a tangy and refreshing complement. Quick to prepare and packed with flavor, they make an excellent appetizer, side dish, or light main course.

Ingredients

Scale

Garlic Herb Yogurt Sauce

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

Fritters

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

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Instructions

Prepare the yogurt sauce: Whisk together all yogurt sauce ingredients except salt and pepper until well blended. Taste, then season with salt and freshly ground black pepper to preference. Cover and refrigerate for up to 3 days until ready to serve.
Drain vegetables: Line a large bowl with paper towels and add shredded zucchini, sweet potato, and finely chopped onion. Sprinkle with 1 teaspoon salt and gently mix. Top with another paper towel and press down to begin absorbing excess moisture. Lift using the bottom paper towel and wring/squeeze out as much liquid as possible over the sink to thoroughly dry the vegetables.
Mix the fritter batter: In a large bowl, whisk together eggs, minced garlic, chopped parsley and mint, remaining 1/2 teaspoon salt, and black pepper until combined. Fold in the drained vegetables, then mix in the fine cornmeal and cornstarch until the batter is homogeneous.
Cook the fritters: Heat olive oil in a large skillet over medium-high heat. Once hot, scoop about 2 tablespoons of the batter, using a fork to avoid excess liquid, and place onto the skillet. Flatten gently with a spatula. Cook without overcrowding the pan, turning after about 3 minutes or when golden brown on the bottom, and cook another 3 minutes on the other side until fritters are crisp and golden. Transfer to a paper towel-lined plate. Repeat with remaining batter.
Serve and store: Serve the warm fritters accompanied by the prepared garlic herb yogurt sauce. Store leftovers covered in the refrigerator up to 1 week. To reheat, warm in the microwave or air fryer at 375°F (191°C) for 3-4 minutes, or bake in a preheated oven at 375°F (191°C) for 8-10 minutes on a lined baking sheet.

Notes

Be sure to wring out as much moisture as possible from the shredded vegetables to ensure crispy fritters.
You can use a thin, clean dish towel or cheesecloth instead of paper towels to squeeze out excess liquid.
If reheating using the oven or air fryer, this helps restore crispness better than microwaving.
These fritters freeze well; thaw and reheat using an air fryer or oven for best texture.
For a dairy-free sauce alternative, substitute yogurt with a plant-based yogurt or omit the sauce.

Nutrition

Serving Size: 2 fritters with 2 tablespoons yogurt sauce
Calories: 160 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 70 mg