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A stack of crispy zucchini and sweet potato fritters on a wooden board, highlighting their golden-brown texture.

Crispy Zucchini and Sweet Potato Fritters (Baked)

Patricia Granek
Our zucchini and sweet potato fritters are crispy on the outside, tender on the inside, with hints of lime and fresh herbs. Unlike others, they’re baked, not fried, but still achieve that perfect crunch thanks to the cornmeal. Naturally gluten-free and dairy-free, these fritters are a tasty and wholesome option for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Snack
Servings 10 fritters
Calories 66 kcal

Ingredients
 

  • 2 zucchini (about 3 cups) grated
  • 1 sweet potato (about 3 cups) grated
  • ¼ cup cornmeal
  • ¼ cup tapioca flour
  • 2 eggs
  • 2 tablespoon fresh chives thinly sliced
  • 1 tablespoon fresh parsley chopped
  • 2 tsp garlic powder
  • ½ tsp lime zest
  • ½ salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep the Veggies: Grate the sweet potato and zucchini, then place the grated zucchini into a large bowl lined with paper towels (or a clean kitchen towel). Cover with another paper towel and let it sit for 15 minutes. Squeeze out as much liquid as possible to avoid soggy fritters.
  • Mix the Ingredients: In a large bowl, combine the grated zucchini, sweet potato, and the remaining ingredients. Mix until the ingredients are well combined and hold together when pressed.
  • Form the Fritters: Scoop out about ¼ cup of the fritter mixture per fritter and form small patties. Press lightly to flatten.
  • Bake: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray lightly with olive oil. Place the fritters on the baking sheet, brushing with a bit of olive oil for extra crispiness. Bake for 20-25 minutes, then increase the temperature to 425°F for the last 5 minutes for a nice golden brown finish.
  • Serve: Enjoy warm with your favorite dip, or as a side dish paired with a salad.

Notes

Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. They can be reheated in the oven or air fryer to restore their crispiness.
Cripsy Fritter Tip: Thoroughly squeeze out the excess moisture from the zucchini to ensure your fritters are crispy, not soggy.

Nutrition

Serving: 1fritterCalories: 66kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 33mgSodium: 29mgPotassium: 215mgFiber: 2gSugar: 2gVitamin A: 3392IUVitamin B12: 0.1µgVitamin C: 8mgCalcium: 20mgIron: 1mgZinc: 0.5mg
Tried this recipe? I’d love to hear how it turned out in the comments !