Crispy Zucchini and Sweet Potato Fritters (Baked)

Skip the frying and try our baked zucchini and sweet potato fritters! Crispy, tender, and bursting with fresh lime and herbs, our potato fritters are naturally gluten-free and are a great appetizer or perfect side dish.

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Today, I’m sharing our crispy zucchini and sweet potato fritters—an easy side dish that’s baked, not fried, but still delivers that perfect crunch! Bursting with lime and herb flavors, these fritters are a fun way to sneak more veggies into your meals. They’re also great for meal prep, making them a perfect grab-and-go snack or side throughout the week.

I started making these after my mother-in-law introduced us to potato latkes made with shredded potatoes. My kids loved the texture, which inspired us to experiment with potato fritters at home. As we tried to incorporate more vegetables into our meals, I switched things up by adding sweet potatoes and zucchini to the mix. And swapped in corn meal for flour to help get that extra crispy texture.

My family loves these fritters, especially with applesauce or sour cream! Unlike most fritters, we bake ours, making them a healthier and simpler option. Be sure to check out our tips section to get perfectly crispy sweet potato fritters every time! And don’t forget to explore our other favorite zucchini recipes:

• Baked Zucchini Antipasti
• Zucchini and Broccoli Soup
• Easy Baked Rice Tots

🍠Ingredients & Flavor Notes

Zucchini and sweet potato fritters are a delicious way to sneak in veggies while keeping things simple and tasty. Here are the main ingredients you will need for these crispy potato fritters:

• Zucchini: I used grated zucchini for this recipe because it adds moisture and helps hold the fritter mixture together. Make sure to squeeze out the excess water to avoid soggy fritters.
• Sweet Potato: Grated sweet potato adds natural sweetness and packs in nutrients, making these sweet potato fritters a healthy and hearty option.
• Cornmeal: This is my go-to for extra crispy fritters! The cornmeal adds a great crunch, making the fritters crisp up nicely without needing ot fry them. It also happens to be naturally gluten-free.
• Tapioca Flour: I used tapioca flour for its light, airy texture. It helps bind the fritter batter while still keeping it gluten-free. It’s a great way to get that crispiness without using traditional flour.
• Eggs: I used large eggs, but you can easily swap them with mashed pinto beans, ground chia seeds, or your favorite egg substitute to keep these fritters plant-based.
• Fresh Chive: Chives add a nice, mild onion flavor that perfectly complements the sweetness of the potatoes and zucchini.
• Fresh Parsley: Fresh parsley brings a fresh, herbaceous note that brightens up the fritter ingredients.
• Garlic Powder: Adds a savory depth to the fritters without overpowering the other flavors.
• Lime Zest: A little lime zest goes a long way! It adds a subtle brightness that lifts the flavors of these delicious potato fritters.
• Salt and Pepper: Essential for enhancing all the other flavors in the fritter mixture.

Gluten Note: Be mindful of potential cross-contamination when buying ingredients like cornmeal and tapioca flour. Look for certified gluten-free labels to ensure they are safe for those with celiac disease.

Full quantities can be found in the recipe card below.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Prep the Veggies

Grate the sweet potato and zucchini using a box grater or food processor. You will get about 3 heaping cups (lightly packed) of each veggie.

Step 2: Remove excess liquid

Place the grated zucchini in a large mixing bowl lined with a clean kitchen towel or paper towels, cover with another paper towel, and let it sit for 15 minutes. Then, squeeze out as much moisture as possible over the sink. Please don't skip this step; it helps achieve crispy fritters by removing excess moisture.

Step 3: Mix the Ingredients

In a large bowl, combine the grated zucchini, shredded sweet potato, eggs, cornmeal, tapioca flour, chives, garlic powder, lime zest, parsley, salt, and pepper. Mix until the fritter batter holds together when pressed.

Step 4: Form Fritters

Line a baking sheet with parchment paper and spray/ brush lightly with olive oil. Using about ¼ cup of the sweet potato zucchini fritter mixture, form small patties and press them lightly to flatten into potato fritters. Place the sweet potato zucchini fritters in a single layer on the prepared baking tray, brushing the tops lightly with olive oil if you want extra crispy sweet potato fritters.

Step 5: Bake the Fritters

Preheat your oven to 400°F. Place the sweet potato zucchini fritters in a single layer on the prepared baking tray, brushing the tops lightly with olive oil if you want extra crispy sweet potato fritters. Bake for 20-25 minutes, then increase the oven temperature to 425°F for the last 5 minutes to get a nice golden brown color.

Step 6: Serve

Serve your crisp fritters warm with a dairy-free sour cream or applesauce dollop. These easy fritters also pair well with a green salad or can be enjoyed as a quick snack on busy days.

🥒Tips For Kids: Will My Kid Eat This?

As a mom of three boys, I know how challenging it can be to introduce new foods to kids. I like to involve my kids in the kitchen when making our zucchini and sweet potato fritter recipe. My boys are always more willing to try recipes that they helped prepare!

I get the older ones to help grate the veggies (with a bit of help!), and my little one likes to help shape the potato fritters himself! Adding their favorite dipping sauce is also helpful when trying a new recipe or flavor. My boys like dipping these fritters a plain yogurt sauce or applesauce.

🍴Recipe Variations and Leftover Ideas

These zucchini and sweet potato fritters are so versatile and can be customized in many ways:

1. Spice It Up: For a little kick, add a pinch of smoked paprika, chili powder, or chili flakes to the fritter batter. This is especially tasty if you want a more savory version of these easy sweet potato fritters.
2. Add Some Cheese: If dairy isn’t an issue, a sprinkle of parmesan cheese (1 tbsp) in the fritter mixture can add a cheesy, savory flavor.
3. Leftover Remix: These delicious fritters make great leftovers! Dice them up and toss them into salads, serve with a fried egg for breakfast, or use them as a veggie patty in wraps.

🌟 Loved our potato fritter recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!

🥣More Healthy Sides

I hope you enjoyed our baked fritters! They make a great side dish or light snack. If you want more healthy, veggie-forward side dishes, check out these; if you have leftover zucchini, be sure to make our 10-minute broccoli zucchini soup!

👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!