Recipe: Sweet Potato and Zucchini Fritters

Sweet Potato and Zucchini Fritters

Sweet Potato and Zucchini Fritters

I have quite a few baby food books that I never open because Franci is still content to eat my super-purees.  Most of the finger food I put in front of her gets handed back to me, or she just holds it in her hand while opening her mouth for another bite off the fork.

Last weekend I decided to pick out a couple recipes to try and with a few modifications, this one I liked. Frances was ambivalent and preferred to feed her bites to me rather than to herself, but I think she’ll like them in the future.

These fritters are good on their own sprinkled with a little salt, dipped in yogurt, smothered in salsa or marinara, or with a few splashes of hot sauce.

Sweet Potato and Zucchini Fritters Adapted from Cooking for Baby: Wholesome, Homemade, Delicious

  • 1 sweet potato, peeled
  • 1 zucchini
  • 1/2 C corn flour
  • 1/2 C garbanzo bean flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1 egg
  • 1/4 C whole milk

Heat a quarter inch of oil in a cast iron pan on medium-high heat.

Put sweet potato and zucchini through the grating attachment on a food processor (or use a box grater). Large handfuls at a time, put in a paper towel and squeeze out the excess moisture. Transfer to a medium bowl.

In a small bowl, combine flours, baking powder, salt and pepper. Mix into grated vegetables.

In another small bowl, whisk egg and milk together. Add to vegetables and mix to combine.

Using a quarter cup of batter at a time, pat into a flat patty. Make sure they are well compacted and that there aren’t a lot of vegetable strands poking out. Place in hot oil and cook about three minutes a side, flipping after it’s well browned. If the fritter is floppy and hard to flip, it hasn’t cooked long enough on that side.

I had to add more oil to the pan after cooking half. The original recipe calls for very little oil, like cooking pancakes, but I didn’t find that to be sufficient. Use refined coconut oil if you are concerned about how much oil you are using.

These fritters are a little sweet, thanks to the sweet potatoes. Next time I think I’ll add a little curry and turmeric to the dry ingredients for a middle eastern twist.


  1. Hi Michele,

    Your delicious recipe has been nominated as one of the “Top 100 Best Potato Fritters Recipes on the Internet”. You can view it and vote for it here: (position #86).

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