Sweet Potato and Zucchini Fritters

These gluten, dairy and nut free Sweet Potato and Zucchini Fritters are easy to make and store well in the refrigerator. They work well as an appetiser or served with a salad to make a main meal, but I personally love having them for a yummy savoury breakfast. I fry them first, then bake them in the oven so the outsides get extra crispy and delicious. Here’s what you need to make them;

Makes 10 fritters

INGREDIENTS

1 large zucchini grated (approx. 250g)
1.5 sweet potatoes grated (approx. 370g)
1-2 spring onions, chopped
2 eggs
1/2 cup cassava flour
2 tsp garlic powder
2 tsp dried herbs
1 tsp salt
Ghee for frying

SERVE WITH

Fresh avocado + sriracha sauce, or Gevity Bone Broth Mayo (the best!) or your favourite toppings

INSTRUCTIONS

Grate the zucchini and pop it into a fine mesh sieve over a bowl. Toss the grated zucchini with salt. The salt helps pull moisture out of the zucchini. Let the zucchini and salt sit for 15 minutes, then, using your hands, squeeze out the excess liquid from the zucchini (I got rid of 1/2 cup liquid).
Now add the grated zucchini and the remaining ingredients into a bowl and mix to combine.
Heat a frying pan on medium heat and add some ghee. Roll the mixture into 2-3 patties and place onto the frying pan. Fry on each side until golden brown. Transfer the fritters to a baking tray and continue cooking the remaining mixture until it’s all used up. I make 10 fritters.
Place the tray of fritters into a preheated oven and bake for 20-30 minutes at 180C so they go extra crispy.
Once ready, remove them from the oven and serve.
Serve with your favourite toppings. I chose fresh avocado and sriracha sauce.