Zucchini & Sweet Potato Fritters

Perfect for using up any vegetables you have at the bottom of the fridge, these veggie fritters make an easy, budget friendly snack or lunchbox filler.

A short summary of the recipe goes here!

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This veggie packed pasta is ideal for meal prep or filling the freezer.

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Makes: 12 fritters
Cooking time: 30 minutes

Ingredients

  • 2 medium zucchini
  • 1 medium sweet potato
  • 1/2 onion, finely sliced OR 1/2 bunch spring onions (optional)
  • 1 1/2 cups self-raising flour
  • 1 1/2 teaspoons dried oregano OR mixed Italian spices
  • Salt & pepper, to taste
  • 3 eggs (optional)
  • Cooking oil
EQUIPMENT
  • Mixing bowl
  • Frying pan
  • Stove top
  • Grater
  • Chopping board
  • Knife
  • Spatula/egg flip
  • Measuring cups/spoons
  • Large spoon

Method

1. Grate or finely slice the zucchini and sweet potato.

2. Squeeze the excess juice from the zucchini, by placing in a tea towel or cloth and squeezing over the sink/a bowl.

3. Finely slice the onion.

4. Place in a large mixing bowl.

5. Add the flour, herbs/spices, salt and pepper. Mix to combine.

6. Crack the eggs and add to the bowl. If not using eggs, add 1 cup of water and mix to combine. Mix to form a batter.

7. Heat a frying pan over medium high heat.

8. Add oil and carefully spoon in 1/2 cup of batter.

9. Cook until golden on one side and then carefully flip. Cook until golden on the other side and cooked through. 

10. Remove the fritter and allow to cool slightly. Alternatively, cook fritters in the air fryer at 180C for 10-12 minutes, turning once.

11. Taste test and adjust seasoning before frying the remaining batter.

HOW TO STORE

  • Store in a container in the fridge for up to 3-4 days.
  • Cooked fritters can be frozen individually, best eaten within 6 months.
  • Learn more about storing food safely here.
HELPFUL TIPS

  • Serve with mayonnaise and kecap manis, or a simple sauce made from plain yoghurt, lemon juice and mint.
  • Perfect with a side salad, fried egg, extra protein and/or served with flat bread or as a burger.
  • These are great eaten hot or cold.
SUBSTITUTIONS

  • In winter swap the zucchini for ¼ cabbage and add dashi stock or soy sauce for an okonomiyaki style fritter. Top with Japanese Mayonnaise and kecap manis.
  • Any type of vegetable can be used in this fritter recipe, simply ensure they are grated/finely sliced.
  • Frozen peas and corn are a great addition to boost the veg!
  • Change the flavour by adding Italian herbs and spices, fresh herbs, feta cheese, curry powder, paprika or lemon zest.

Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.

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