Description
Crispy pan-fried fritters of grated sweet potato and zucchini, fresh corn, eggs, and fresh chives and parsley. A Meatless Monday main or summer side.
Ingredients
Scale
- 3 cups sweet potato, grated on a box grater
- 1 cup zucchini, grated
- 1 cup fresh corn, cut off the cob
- 2 eggs
- 1/4 cup flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 tsp salt, plus more for finishing
- 1 tsp pepper, plus more for finishing
- 1/4 cup fresh herbs, such as chives and parsley, chopped
- Oil, for frying
Instructions
- In a large bowl, mix the grated sweet potato and zucchini. Squeeze out as much liquid as possible.
- Return the vegetables to the bowl, add the remaining ingredients, and mix into a thick batter.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the oil, flatten slightly, and fry until golden brown, 1 to 2 minutes per side.
- Drain on a paper towel-lined plate and season with salt and pepper.
Notes
Keep warm: Hold fritters on a rack in a 200°F oven while frying the rest.
Air fryer: Spray patties with oil and air fry at 375°F for 10 to 12 minutes, flipping halfway.
Gluten-free: Use a 1-to-1 gluten-free flour blend or chickpea flour.
Make ahead and freeze: Refrigerate up to 2 days or freeze up to 1 month; reheat at 400°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 280