Sweet Potato Fritters

1/4 cup unsalted butter, melted (or vegan butter)Fritters 4

1 large egg

2 teaspoons Old Bay seasoning ( or Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons gluten free all-purpose flour (or almond, oat flour blend)

3 cups grated sweet potato (1 large sweet potato, peeled and grated)

2 cups grated zucchini (1 large or 2 small zucchini)


~ Preheat oven to 375.

~ Line two baking trays with parchment paper & spray with coconut oil or cooking spray, These will stick badly if you don’t spray your pan.

~ Melt the butter in the microwave, about 1 minute on high power. (Cover with a paper towel… or else!)

~ Add the egg to the butter and beat with a fork to combine.

~ Combine Old Bay seasoning, salt, pepper, flour stir & add to egg mixture.

~ Add the sweet potato, zucchini, and toss to combine.

~ Mixture will be loose & soggy. Use a 1/2-cup measuring cup to form fritters on the baking trays. I placed the mixture into loosely packed circular shapes on the baking trays.

~ Bake fritters for 10 minutes at 375 push the excess liquid back into a fritter using a spatula.

~ Lower oven temperature to 350 bake for about 15 minutes. Carefully flip fritters over (they will be delicate. I used two serving spoons to scoop-and-flip without breaking them.

~ Fritters will be browned but soft when done. Allow them to cool & firm for at least 10 minutes before moving or serving them!

Fritters 3Fritters 2

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