Zucchini Fritters with Sweet Potato

Serve these Zucchini Fritters with Sweet Potato as an appetizer or side dish. They're crispy, crunchy, and loaded with delicious flavor!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

As summer winds down, I have one more zucchini recipe that I'd like to share with you before it's too late, and we move into pumpkin season. I came up with the idea for these Zucchini and Sweet Potato Fritters because I wanted to use zucchini in a different application than just something sweet. I decided to pair them with sweet potatoes because of their health attributes (yes even fried... but not as much, LOL), and because I enjoy their taste, texture, and color. And, to me, they're a good segue into autumn.

These fritters are really easy to whip together, but the frying time is a little time-consuming. That said, if you love crispy, golden fritters then it's well worth the time and effort involved in making these wonderful little two-bite delights.

When deep fat frying I always use peanut oil because of its high smoke point (and I like the flavor). If however you or someone you're cooking for has tree nut allergies, feel free to substitute, corn, canola oil, safflower oil, sunflower oil, or even grapeseed oil.

These days there are so many wonderful options to choose from, so please know that you're not limited in any way when it comes to deep fat frying foods...and don't let it stop you.

As long as you deep fat fry foods at the proper temperature, they'll absorb very little oil making them less of a "demon food" and really nothing to fear (as long as you don't eat them every day of the week). All things in moderation, people.

I'd also like to share a little tip with you about what to do with the oil after using it if you're at all confused about what to do with it. I like to re-use my oil up to 4-5 times, so there is no worry about wasting or disposing of it after just one use. I use a funnel to carefully pour the cooled oil back into the original bottle it came in and then store it until I'm ready to fry again. After the 4th or 5th time, I funnel it back into its original container, and then it's ready to be put out in the trash or you can (believe it or not) donate it. Find out about donating oil and other great uses for used cooking oil.

Even though these light and airy Zucchini and Sweet Potato Fritters can easily stand on their own in the flavor department, the Sweet and Smoky Paprika Mayo really puts them over the top and into a whole other realm of snacking deliciousness!

I can't tell you how happy I am to have them out of the house before they did some serious damage to my waistline. Of course, it's my little secret where they all went (and I won't tell a soul) *smack, smack* LOL

On another note, I used a food processor with a shredder blade to shred the zucchini and sweet potatoes in a blink of an eye. However, a box grater will also work perfectly well at accomplishing this task, it will just take a bit longer, but the flavor will still be exactly the same.

ZUCCHINI Fritters with Sweet Potato    {PRINT THIS RECIPE}
Yield: About 36 fritters     Prep Time: 10-15 minutes     Fry Time: 45-50 minutes

2 medium zucchini, shredded (about 3 cups)
2 medium sweet potatoes, peeled and shredded (about 3 cups)
2 large eggs
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoon smoked paprika
1 teaspoon ground coriander
¾ cup ricotta cheese
1 ½ teaspoon baking powder
2 ½ cups all-purpose flour
4 cups oil for frying (I used peanut)

-In a large bowl, stir together the first 10 ingredients until well combined. Set aside while you heat the oil.
-In a large, high-sided pot, bring the oil to a temperature of 425 degrees.
-Using a teaspoon or a small cookie scoop, carefully drop 8-10 fritters into the hot oil and allow them to fry to a deep, golden brown, turning them over halfway through.
-Use a slotted spoon to carefully remove the cooked fritters to a paper towel-lined bowl, and continue deep frying the remaining batter in the same fashion.
-To keep the fritters warm until serving, place them on a baking sheet that has been fitted with a baking rack and place them in a warm oven (300 degrees) until serving.
-Server warm with the sweet and smoky paprika mayo (recipe follows).

SWEET AND SMOKY PAPRIKA MAYONNAISE   {PRINT THIS RECIPE}
Yield: 1 cup

1 cup prepared mayonnaise
1 tablespoon honey
1 teaspoon smoked paprika
½ teaspoon garlic powder

-Mix all the ingredients in a small bowl and chill until ready to serve.

Here are a few step-by-step photos I took to help you visualize the process.

In a large bowl, mix the zucchini, sweet potatoes, and eggs to combine.

Stir in the ricotta, seasonings, and flour to form a semi-firm dough.

Use a teaspoon or small cookie scoop to scoop the fritter dough into the prepared oil.

Keep the fritters warm on a baking sheet, that has been fitted with a baking rack, in a 300-degree oven until ready to serve with the sweet and smoky paprika mayonnaise.

YUM! These were amazing and I can't wait to make them again! Just as a heads up, in a few days I'll be sharing another recipe with you for Mashed Sweet Potato Donuts.