Ingredients
- 1 medium sweet potato, peeled and grated
- 1 medium zucchini, grated (squeeze out excess moisture)
- 1/4 cup breadcrumbs
- 2 large eggs
- 1/4 cup grated parmesan (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Vegetables:
- Grate the sweet potato and zucchini using a box grater or food processor.
- Squeeze out any excess moisture from the zucchini by wrapping it in a clean kitchen towel and pressing gently.
- Mix the Ingredients:
- In a large mixing bowl, combine the grated sweet potato, zucchini, breadcrumbs, eggs, parmesan (if using), garlic powder, onion powder, salt, and pepper.
- Stir well until everything is evenly mixed. If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
- Form the Fritters:
- Take spoonfuls of the mixture and form small patties, about 2-3 inches in diameter.
- Cook the Fritters:
- Heat olive oil in a large skillet over medium heat.
- Place the fritters in the pan and cook for about 3-4 minutes per side, or until golden brown and crispy.
- Work in batches if needed to avoid overcrowding the pan.
- Serve:
- Remove the fritters from the pan and place them on a paper towel to drain any excess oil.
- Garnish with chopped parsley if desired, and serve with a dipping sauce or a dollop of sour cream.
Enjoy your sweet and savory fritters! Let me know if you need any variations or tips.