Sweet Potato & Zucchini Fritters
Delicious pan fried vegan sweet potato and zucchini fritters are filled with fresh veggies, white beans for added protein. Perfect as a snack, side or with a salad.
Servings: 12 servings
Calories: 1324kcal
Equipment
Ingredients
- 90 g Canned cannellini beans rinsed, drained and mashed
- 170 g Sweet potato grated and strained of excess water (measured before straining)
- 230 g Zucchini grated and strained of excess water (measured before straining)
- 65 g Shallots
Scallions - approx. 2 sprigs) - 150 g Plain flour
- 1 teaspoon Chilli flakes
paprika is a good substitute - 1 teaspoon Cumin
- 1 teaspoon Pink salt or to taste
- ½ teaspoon Cracked black pepper
- ¼ cup Cooking oil select your preference, extra may be needed
Instructions
- In a mixing bowl, add all the ingredients and combined well.90 g Canned cannellini beans, 170 g Sweet potato, 230 g Zucchini, 65 g Shallots, 150 g Plain flour, 1 teaspoon Chilli flakes, 1 teaspoon Cumin, 1 teaspoon Pink salt, ½ teaspoon Cracked black pepper
- In a fry pan, heat up the cooking oil on high heat. Once oil is hot enough, scoop out a golf ball amount of mixture and shape into a patty, place into the pan¼ cup Cooking oil
- Pan fry each fritter for a minute or two on the first side and then turn over to seal contents, gently flattening a little more with the back of a spatula once turned. Fry until golden brown which will roughly about 5 min turning over occasionally. Place cooked fritter onto a paper towel lined plate to help soak excess oil. Best served immediately.
Notes
Zucchini and sweet potato are naturally filled lots of water. Squeeze out as much of it as possible to help the fritters not be soggy
Zucchini and sweet potato weights are before squeezing out the water
Make sure the oil is hot - cook on high heat. If the oil runs low, add a spoonful at a time. Try not let the pan run dry as this will burn the fritters. Hot oil makes a crispier fritter, so don’t be afraid of using oil
Pan frying times may differ between stove tops (gas vs electric)
Once pan-fried, place fritters on a plate that has been lined with paper towel to absorb excess oil
Store fritters in a well seal container once completely cooled, otherwise they will turn soggy quickly.
Make each fritter not to thick, this will ensure it cooks through completely
You might also like these Lebanese vegan herb omelets
Recipe initially release in Jan 2020.
Nutrition
Calories: 1324kcal | Carbohydrates: 195g | Protein: 28g | Fat: 50g | Saturated Fat: 7g | Sodium: 2713mg | Potassium: 1626mg | Fiber: 19g | Sugar: 19g | Vitamin A: 25171IU | Vitamin C: 50mg | Calcium: 207mg | Iron: 13mg