Description

Craving a wholesome, vegetarian dish that’s crispy, savory, and perfect for any meal? What if you could whip up golden zucchini and sweet potato fritters with a tangy garlic herb yogurt sauce in under 40 minutes? Zucchini & Sweet Potato Fritters is your answer—a 4.7-star-rated dish from 25 reviews, ideal for breakfast, lunch, dinner, or a side dish

Ingredients

Garlic Herb Yogurt Sauce

Plain Greek or regular yogurt (1/2 cup, 120g): Creates a creamy, tangy base. Sub: Sour cream or vegan yogurt.
Fresh parsley (1 tablespoon, chopped): Adds herby freshness. Sub: Cilantro or dill.
Fresh mint (1 tablespoon, chopped): Brings a cool, bright flavor. Sub: Basil or extra parsley.
Lemon juice (1 tablespoon, fresh): Provides zesty tang. Sub: Lime juice or white vinegar.
Olive oil (1 tablespoon, 15ml): Adds richness and smoothness. Sub: Avocado oil.
Honey (1 teaspoon): Balances acidity with subtle sweetness. Sub: Maple syrup or agave nectar.
Garlic powder (1/4 teaspoon): Enhances savory depth. Sub: 1 small minced garlic clove.
Salt and black pepper (to taste): Boosts flavors. Sub: Kosher salt or omit for low-sodium.

Fritters

Zucchini (2 cups shredded, 240g, 1-2 medium): Adds mild flavor and moisture. Sub: Yellow squash.
Sweet potato (1 cup shredded, 100g, 1 small, peeled or unpeeled): Brings sweetness and texture. Sub: Carrot or parsnip.
Yellow onion (1/3 cup finely chopped, 45g): Provides savory depth. Sub: Shallots or green onions.
Salt (1 1/2 teaspoons, divided): Draws out moisture and enhances flavor. Sub: Kosher salt.
Eggs (2 large): Bind the fritters. Sub: Flax eggs for vegan (2 tablespoons flaxseed meal + 5 tablespoons water).
Garlic (2 cloves, minced): Adds savory warmth. Sub: 1/2 teaspoon garlic powder.
Fresh parsley (2 tablespoons, chopped): Brings herby brightness. Sub: Cilantro or chives.
Fresh mint (2 tablespoons, chopped): Adds fresh, cool notes. Sub: Basil or extra parsley.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Fine cornmeal (1/3 cup, 40g): Ensures crispy texture. Sub: Gluten-free cornmeal or breadcrumbs.
Cornstarch (1 tablespoon, 8g): Helps bind and crisp. Sub: Arrowroot powder or potato starch.
Olive oil (1/3 cup, 80ml): Fries fritters to golden perfection. Sub: Vegetable or avocado oil.

These ingredients are fresh, seasonal, and pantry-friendly, creating a wholesome, crispy dish

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Instructions

Make the yogurt sauce: In a medium bowl, whisk 1/2 cup yogurt, 1 tablespoon each parsley, mint, and lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon garlic powder. Taste and add salt and pepper as desired. Cover and refrigerate until serving (up to 3 days). Tip: Make sauce first to let flavors meld.
Prep the veggies: Line a large bowl with paper towels. Shred 2 cups zucchini and 1 cup sweet potato using a box grater, and finely chop 1/3 cup onion. Place in the bowl with 1 teaspoon salt and mix gently. Top with another paper towel, press down, and lift using the bottom towel to wring out liquid over the sink (or use a clean dish towel/cheesecloth). Squeeze out as much liquid as possible. Tip: Removing moisture is key for crispy fritters; don’t skip this step.
Mix the fritter batter: In a large bowl, whisk 2 eggs, 2 minced garlic cloves, 2 tablespoons each parsley and mint, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt. Fold in the squeezed veggies, then add 1/3 cup cornmeal and 1 tablespoon cornstarch, mixing until combined. Tip: Avoid overmixing to keep fritters light.
Fry the fritters: Heat 1/3 cup olive oil in a large skillet over medium-high heat until shimmering. Scoop 2 tablespoons of the mixture (use a fork to avoid excess liquid) and place in the skillet, flattening with a spatula. Repeat, cooking 3-4 fritters at a time to avoid overcrowding. Fry for 3 minutes per side until golden brown. Transfer to a paper towel-lined plate. Repeat until all batter is used. Tip: Keep oil hot but not smoking for even browning.
Serve: Plate fritters warm with a dollop or drizzle of yogurt sauce. Tip: Serve immediately for maximum crispiness.