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Baked Zucchini and Sweet Potato Fritters

Baked Zucchini and Sweet Potato Fritters

Looking for a yummy side to go with just about anything? These are what you need! They are so easy and fun, and with them being baked instead of fried, it makes them just a bit healthier. Of course, there is a little bit of cheese in them, but you could always omit that if you wanted to make them even more healthy. We made these last night as a side to go with our Beyond Meat burgers off the grill. I also made a spicy mayo/yogurt sauce that we drizzled over the top of them. I didn’t measure as I made it, but I can give you an idea of what to put in it if you’d like to make your own!

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Baked Zucchini and Sweet Potato Fritters

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These thing are super yummy and really easy to throw together for a simple side to go with pretty much anything.  Enjoy them while you have more than enough zucchini lying around and are wondering what to do with it 😉

  • Author: Dawn
  • Total Time: 40 min
  • Yield: 1015 fritters 1x

Ingredients

Scale
  • 1 1/2 cups shredded zucchini
  • 1 cup shredded sweet potato
  • 1 large egg, beaten
  • 1/41/2 cup freshly shredded extra sharp cheddar cheese (or use what you’d like!)
  • 1/4 cup whole wheat bread crumbs
  • 1/2 tsp dried basil (or herb of choice, oregano, thyme, etc)
  • 1/2 tsp garlic powder
  • dash of salt and pepper

Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.  Lightly coat the parchment paper with cooking spray.

Place the shredded zucchini in a paper towel to wring out any excess moisture.  Add it to a bowl with the remaining ingredients and mix well to combine.  The mixture will be a little wet, but that’s ok. Form the mixture onto a small ball, place onto the prepared baking sheet and press down lightly to form a patty. 

Place in preheated oven and bake for 20 minutes.  Flip them after 10 minutes to cook them evenly. 

Notes

You don’t have to form these into any particular shape.  Just drop some of the mixture onto the pan and flatten it out a bit so it will cook more evenly.  Unfortunately, I do not have the nutrition facts on these because I made them myself and am not quite good at figuring that all out yet!

If you’d like to try to make the sauce, here is what I did –

  • 3 TBL mayo
  • 3 TBL plain greek yogurt
  • 2 tsp sriracha (I used this new one we found at Whole Foods called Ninja Squirrel Sriracha…it is soooo good!)
  • dash of ketchup

This is just a base for what I used. Play around with the mixture and add what you like to get the flavor you are searching for. Matt even topped his burger with this. 🙂

Dawn

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