Sweet Potato & Zucchini Fritters
By Jenny Breen
Ingredients
- 2 cups shredded zucchini, about 2 medium-size zucchini
- 2-3 cups shredded sweet potato
- ¾ cup chopped green onions, about 6 green onions
- 3 garlic cloves, minced
- 1 cup chickpea or any other flour (I use GF)
- 1/4 cup cornmeal
- 2 eggs from Sunshine Harvest Farm
- 1/2 cup buttermilk or yogurt (optional, omit if vegan/dairy free and add water instead until desired consistency)
- 2 teaspoons ground cumin
- 1 Tablespoon fresh or 1 teaspoon dried oregano
- 1 Tablespoon fresh or 1 teaspoon dried thyme
- 1 teaspoon salt & pepper
- High heat oil like sunflower or avocado oil
Instructions
- In a large bowl, combine shredded zucchini, sweet potato, green onions, eggs, buttermilk (or water), garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined.
- Add chickpea flour and cornmeal and mix well. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
- Warm a large skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet (an ice cream scoop works well for this, but your hand will work fine-it helps to wet it first).
- Cook for about 3-5 minutes allowing the fritters to firm up and become brown before flipping.
- Serve with chili or beans, avocado/salsa, sour cream or yogurt dip etc.
