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Cut zucchini in half lengthwise. Using shred disc, shred 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 sweet potato in quarters and shred using shred disc. Transfer shredded sweet potato to mixing bowl with zucchini.
Remove shred disc and place chopping blade in work bowl. Add green onions to 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 spatula to form batter.
Add olive oil to a pan over medium heat. Once 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 2-3 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: 10 g||15.1%|
|Saturated Fat: 2 g||9.2%|
|Cholesterol: 93 mg||31%|
|Sodium: 204.3 mg||8.5%|
|Total Carbs: 24 g||8.2%|
|Dietary Fiber: 2 g||8.7%|
|Sugar: 3 g|
|Protein: 6 g||13%|
|Vitamin A: 19.4%||Vitamin C: 17.6%|
|Calcium: 3.9%||Iron: 10.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.