Zucchini and Sweet Potato Fritters with Garlic Yogurt Sauce

A personal and client favorite! These are perfect for breakfast, lunch, or dinner! You can even make them up to a week ahead and reheat them under the broiler for 3-4 minutes. Recipe adapted from Sally’s Baking Addiction. You can find the original recipe here.

Makes 10 Fritters

Prep Time: 30 minutes

Total Cook Time: 25 minutes

Ingredients:

For the Fritters

• 3 1/2 c zucchini, grated (about 2 medium zucchini)

• 2 1/2 c sweet potato, grated (about 2 small sweet potatoes)

• 3 garlic cloves, finely minced

• 4 scallions, finely chopped (white and light green parts only)

• 2 eggs, beaten

• 1 1/4 c almond flour

• 5 tbsp cornstarch

• 1 tsp dried parsley

• 1 tsp paprika

• 1/2 tbsp salt

• 1/2 tsp black pepper

• olive oil

For the Sauce

• 1/2 c greek yogurt, or sour cream

• 1/2 tbsp lemon zest (about 1 lemon)

• 1 tbsp lemon juice

• 1 garlic clove, grated

• 1/2 tbsp fresh mint, finely chopped

• 1/4 tsp salt

Instructions:

1. Using the larger side of a box grater, grate the sweet potato and zucchini. Add 1/2 of the grated vegetables to the center of a thin kitchen towel. Wrap the vegetables, and squeeze out all of the liquid that you can. Repeat with the remaining grated vegetables.

2. In a large bowl, mix all of the ingredients for the fritters.

3. Meanwhile, heat a large pan to medium, and add enough olive oil to coat the bottom of the pan. When the oil is hot, scoop out a golf ball size (about 2 tbsp) of the fritter mixture. This will be a wet “dough.” Form the fritter mixture into a small patty and slowly drop into the olive oil. Allow the fritter to brown for about 3 minutes on the first side, then flip. Cook the fritter until both sides are a deep brown color. Lay on a paper towel lined plate and sprinkle with flaky sea salt. Repeat with remaining fritter mixture.

4. Mix all yogurt sauce ingredients and serve alongside fritters. Enjoy!

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