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Sweet Potato and Zucchini Fritters

September 19, 2017

These fritters are not only quick and easy to make, but they’re also super versatile!

You can snack on these on their own with sauce or dip (suggestions below) or convert them into a meal with additions such as eggs, bacon, baked beans or smoked salmon. They also freeze really well.

 

As for the sweet potato and zucchini, when it comes to vegetables, these two are up high on my list of favourites.

 

They are really easy to work with, you can use them for almost anything and both can take on so much flavour or stand out on their own and taste delicious given the right preparation.

 

They are also FULL of vitamins and minerals! We sometimes forget that we can get all the nutrients our bodies need from real food, for example did you know that…

 

 

Sweet potato is really high in Vitamin A,

which is, in its water-soluble form, called beta-carotene. This is what gives sweet potato it’s orange/red pigment. Vitamin A is an antioxidant, which helps maintain our immune function!

 

Zucchini is an excellent source of Vitamin C, another powerful antioxidant which helps maintain connective tissue, including bones, blood vessels, and skin. Zucchini is also an excellent source of fibre, vitamin A and folate.

 

 

 

 

So enough discussion about the why these fritters are so fantastic and on to the recipe!

 


Sweet Potato and Zucchini Fritters

 

 

Ingredients:

  • 1 medium zucchini

  • 1 medium sweet potato

  • 2 eggs

  • 2 tbs (heaped) plain white or wholemeal flour

  • Handful fresh coriander, chopped

  • 1 tbs extra virgin olive oil

 

 

 

 

 

 

Method:

  1. Wash zucchini and sweet potato well and grate the with skin on (use your food processor to speed things up). Squeeze out as much moisture as you can and place into a bowl.

  2.  Whisk two eggs in a separate bowl then combine with grated zucchini and sweet potato

  3. Add flour and stir well to combine before adding coriander and salt and pepper to taste

  4. Heat one tablespoon of extra virgin olive oil on a medium pan, using 1/4 cup of mixture per fritter, spoon mixture into pan.

  5. Fry fritters for around 3-4 minutes on each side, or until golden and crispy, transferring to a wire rack to cool

  6. Serve warm on their own with toppings like tomato relish (or sauce!) and guacamole, or as a meal such as eggs (your way), salad or baked beans.

 

Keep refrigerated or freeze for a convenient snack on hand.

 

Bon Appétit!

 

About the author:

 

Shabnam is an Adelaide based student dietitian with a passion for good food and health. From a young age, Shabnam was always interested in cooking, but growing older, she started appreciating how our eating can really dictate how we feel both inside and outside. So she is on a mission to learn as much as she can about nutrition, but also share how easy it is to live a nourishing and balanced lifestyle!

 

 

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