Crispy Zucchini & Sweet Potato Fritters with Garlic Herb Yogurt Sauce

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Crispy on the outside and tender on the inside, these Zucchini & Sweet Potato Fritters are the perfect blend of savory flavors with a touch of sweetness from the sweet potatoes. Paired with a refreshing garlic herb yogurt sauce, these fritters make for a delightful appetizer, snack, or side dish. Packed with vegetables and herbs, they’re not only delicious but also nutritious. Whether you’re serving them for breakfast, lunch, or dinner, these fritters are sure to become a favorite at your table!

Ingredients:

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 (approximately 240g) of grated zucchini (from 1-2 medium zucchinis, weighing around 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 (for frying)

Instructions:

1. Prepare the Garlic Herb Yogurt Sauce:

  • In a small bowl, mix together the yogurt, chopped parsley, chopped mint, lemon juice, olive oil, honey, garlic powder, salt, and freshly ground black pepper.
  • Stir until well combined.
  • Taste and adjust seasoning if needed.

2. Prepare the Fritters:

Shred the vegetables:

  • Grate the zucchini and sweet potato using a box grater or food processor.
  • Place the shredded zucchini in a clean kitchen towel or cheesecloth, sprinkle with 1 teaspoon of salt, and let it sit for about 10 minutes.
  • After 10 minutes, squeeze the zucchini tightly to remove as much liquid as possible.

Mix the fritter ingredients:

  • In a large mixing bowl, combine the drained zucchini, shredded sweet potato, finely chopped onion, and minced garlic.
  • Add the remaining 1/2 teaspoon salt, freshly ground black pepper, chopped parsley, and chopped mint.
  • Stir in the eggs, cornmeal, and cornstarch, mixing well until all ingredients are combined.

3. Fry the Fritters:

  • Once the oil is hot, use a spoon or your hands to scoop out small portions of the fritter mixture, about 2 tablespoons each. Flatten them slightly into patties.
  • Carefully place the fritters into the hot oil, frying in batches. Cook each fritter for 3-4 minutes per side, or until golden brown and crispy.
  • Move the cooked fritters onto a plate lined with paper towels to absorb any extra oil.
  • Continue with the rest of the mixture, adding additional oil to the pan as necessary.

4. Serve:

  • Serve the warm zucchini and sweet potato fritters with the chilled garlic herb yogurt sauce on the side for dipping.

Conclusion:

These crispy and flavorful Zucchini & Sweet Potato Fritters are a delicious way to enjoy a mix of fresh vegetables. The combination of sweet and savory, along with the herbaceous notes from the parsley and mint, makes these fritters a standout dish. Paired with a tangy garlic herb yogurt sauce, they are the perfect accompaniment for any meal. Whether served as a snack, side dish, or appetizer, these fritters are sure to be a hit with family and friends.

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