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!