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sweet potato fritters stacked

Zucchini and sweet potato fritters

These delicious zucchini and sweet potato fritters are nutritious and make the perfect breakfast, lunch or dinner or light snack depending on the portion.


To prep: 15 minutes

To cook: 15 minutes

Serves: 5

Nutrition per serving

  • Energy: 1645kJ

  • Protein: 11.62g

  • Total fat: 22.43g

  • Saturated fat: 5.10g

  • Carbohydrates: 33.12g

  • Dietary fiber: 7.22g

  • Sodium: 339.38mg


  • 2 eggs
  • 2/3 cup wholemeal flour
  • 3 medium zucchinis
  • 1 large sweet potato
  • 1 small Spanish onion
  • 1/2 teaspoon paprkia
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon chilli flakes (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup reduced fat cheese, shredded


  1. Grate the zucchini, sweet potato and onion into a mixing bowl.
  2. Whisk the eggs and add to the grated zucchini, sweet potato and onion.
  3. Add paprika, cumin, chilli flakes and flour to the grated vegetables and combine.
  4. Put the extra virgin olive oil in a pan over a medium heat.
  5. Divide the mixture into five fritters and add one at a time into the pan. Flatten the fritter with the back of a fork to make thinner if desired. Cook for about three minutes on each side until golden and cooked through.