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Made with zucchini and sweet potato, these zucchini fritters are a veggie-filled appetizer guaranteed to be a crowd-pleaser!
Cut the zucchini in half lengthwise. Using shred disc, shred the zucchini.
Place shredded zucchini in a colander and sprinkle with salt. Let rest for 10 minutes.
After 10 minutes, pressing down with your hands, squeeze out as much liquid as you can from the zucchini. Once you have removed the liquid, transfer zucchini to a clean mixing bowl.
Cut the sweet potato in quarters and shred using shred disc. Transfer shredded sweet potato to mixing bowl with zucchini.
Remove the shred disc and place the chopping blade in the work bowl. Add green onions to the work bowl and run for 10 seconds until minced.
Add eggs, salt, and pepper to the work bowl with the green onions and run for 10 seconds to combine. Pour mixture into the bowl with the zucchini and sweet potato and mix well with a silicone spatula.
Add the flour to the mixture and mix well with a spatula to form the batter.
Add olive oil to a pan over medium heat. Once the oil is hot, scoop ¼ cup mounds of the zucchini-sweet potato mixture into the pan, pressing lightly so the rounds form a circle. Make sure to space the fritters 2” apart.
Cook the fritters for 2 to 3 minutes on each side and then transfer to a paper towel-lined plate.
Repeat with the remaining mixture until done. Serve fritters topped with sour cream.
Recipe: Zucchini Fritters
Serving in this recipe: 4
|Total Fat: 9.8 g||15.1%|
|Saturated Fat: 1.8 g||9.2%|
|Cholesterol: 93 mg||31%|
|Sodium: 206.4 mg||8.6%|
|Total Carbs: 24.5 g||8.2%|
|Dietary Fiber: 2.2 g||8.7%|
|Sugar: 3 g|
|Protein: 6.5 g||12.9%|
|Vitamin A: 19.4%||Vitamin C: 17.6%|
|Calcium: 3.9%||Iron: 10.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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