Zucchini & Sweet Potato Fritters – Crispy, Flavorful, and Inspired by Sally’s Baking Addiction

If you’re craving a savory, vegetarian fritter that’s both crispy and comforting, look no further than zucchini & sweet potato fritters. Popularized by Sally’s Baking Addiction, this recipe combines two powerhouse vegetables into golden brown cakes that are perfect for breakfast, lunch, or dinner.

These fritters offer the ideal balance of natural sweetness from sweet potato and the moisture-rich texture of zucchini. Even better, they’re naturally gluten-free and easy to pair with a creamy, herbed yogurt sauce. Whether you’re cooking for picky kids or trying to impress brunch guests, these fritters are a versatile and wholesome option.

According to the Harvard School of Public Health, zucchini is rich in vitamin C, antioxidants, and fiber — making it not only a tasty filler but a nutritious choice. Meanwhile, The Kitchn recommends simple steps for freezing and reheating fritters, so you can make a big batch in advance.

If you love sauces, you’ll appreciate that these fritters are best served with a cooling dip. For even more inspiration, Cooking Light shares multiple ways to prepare Greek yogurt-based sauces that can bring out bold flavors in veggie-based dishes.

Why You’ll Love These Fritters

• Golden brown and crisp every time
• Made with real, fresh vegetables
• Excellent as a main course, side dish, or brunch item
• Vegetarian and gluten-free by default
• Pairs wonderfully with yogurt-based dips
• Freezer-friendly for easy meal prep

Ingredients: A Healthy and Flavorful Lineup

Here’s what you’ll need:

• 2 cups shredded zucchini (about 1–2 medium)
• 1 cup shredded sweet potato (peeled or unpeeled)
• 1/3 cup finely chopped onion
• 2 large eggs
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/3 cup cornmeal (adds crunch)
• 1 tbsp cornstarch (absorbs excess liquid)
• Salt, pepper to taste
• Olive oil for frying

Optional swaps:

• Replace cornmeal + cornstarch with 1/2 cup all-purpose or whole wheat flour.
• Use flaxseed for a gluten-free binder.
• Substitute with Russet potatoes if sweet potatoes aren’t available.

Step One: Prepping the Vegetables – Moisture Matters

Zucchini is loaded with water, and skipping the draining step can lead to soggy fritters. Here’s how to prep like a pro:

• Mix the shredded zucchini, sweet potato, and onion with a pinch of salt.
• Let it sit for 10 minutes in a towel-lined bowl.
• Use a clean dish towel or cheesecloth to wring out as much liquid as possible.
• The drier the mix, the crispier your fritters will be.

Step Two: Mixing the Batter

Once your veggies are dry:

• Whisk together the eggs, garlic, parsley, mint, and remaining salt/pepper.
• Fold in the vegetables.
• Stir in the cornmeal and cornstarch until evenly combined.
• You should have a thick, slightly sticky mixture that holds its shape.

Step Three: Cooking the Fritters

• Heat 2–3 tbsp olive oil in a cast iron skillet over medium heat.
• Scoop about 2 tablespoons of mixture per fritter.
• Flatten each fritter slightly with a spatula.
• Cook for about 3 minutes per side, until golden and crisp.
• Transfer to a paper towel-lined plate to absorb excess oil.

Pro Tip: Use a fork to scoop the mixture and avoid any pooled liquid at the bottom of the bowl.

The Herbed Yogurt Sauce: Your Secret Weapon

Nothing elevates these fritters like this cool, creamy dip. Here’s what you’ll need:

• ½ cup Greek yogurt (or sour cream)
• 1 tbsp fresh parsley
• 1 tbsp mint
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp olive oil
• ¼ tsp garlic powder
• Salt and pepper to taste

Whisk all ingredients in a bowl. Chill for at least 15 minutes before serving.

Best Ways to Serve Zucchini & Sweet Potato Fritters

These fritters are endlessly versatile:

• Pair with poached eggs and avocado for brunch
• Serve with a green salad and grilled chicken
• Use in lunchboxes with hummus and pita
• Snack on them with yogurt dip or tzatziki

Storing and Reheating Tips

• Refrigerate: Store in an airtight container for up to 1 week.
• Freeze: Cool completely, freeze in a single layer, then stack with parchment.
• Reheat: Use an air fryer (375°F for 3–4 min), oven (375°F for 8–10 min), or a hot skillet.

Variations and Add-Ons

Want to personalize the recipe?

• Add cheese (feta or parmesan)
• Mix in spices like paprika, cumin, or chili flakes
• Make it vegan with flax or chia eggs
• Stir in chickpeas or quinoa for extra protein

Nutrition at a Glance

Each serving (2 fritters with sauce) contains:

• 173 calories
• 11g fat
• 14g carbs
• 5g protein
• Rich in fiber and vitamins from zucchini and sweet potato

Reader Reviews & Tips

“These are SO good. I made them to freeze, but we ended up eating them all in one go!” – Rainbow

“Even with dried herbs, the flavors were fantastic. A new favorite in the house.” – Marliz

Frequently Asked Questions (FAQs)

Can I use regular potatoes instead of sweet potato?
Yes! Russet or Yukon Gold potatoes work, though they’re less sweet.

How do I keep fritters crispy?
Remove as much water as possible from the veggies and avoid overcrowding the skillet.

Can I bake instead of fry?
Yes, bake at 375°F for 20–25 minutes, flipping halfway for even browning.

Are zucchini fritters healthy?
They’re nutrient-rich, especially when pan-fried in olive oil instead of deep-fried.

Can I make these gluten-free or vegan?
Absolutely! Use flaxseed meal instead of eggs, and opt for gluten-free flour.

Final Thoughts

These zucchini & sweet potato fritters are everything you want in a quick, hearty, and flavorful dish. Whether you follow Sally’s recipe to the letter or adapt it to your pantry, you’re guaranteed a delicious result. Pair them with a cool yogurt sauce, and you’ve got a winning meal every time.