it’s zucchini season – woohooo!! Zucchinis are amongst my favortie veggies it makes me very happy to pick fresh ones from my boyfriend’s mum’s field! The ones from this recipe were in a huge veggie gift box that she assorted for me as a birthday present (also were the delicious snow peas and the red scallions). My zucchini-sweetpotato fritters are super easy to make and taste yet so good!
As always when I need inspiration, I opened the fridge door to check if I could make a whole meal out of my left overs or whether I had to go to the shops and buy more. I was lucky this time: I found eggs (also fresh from the chicken that live on the field), zucchini, a sweetpotato, super dry pieces of baguette (leftover from the party -> http://www.philinessunnykitchen.com/2017/04/06/wholemeal-spelt-baguette/ ). All I needed to make these delicious fritters. I steamed some snow peas and threw together a green salad as sides, but I would definitely try this on a burger or with any other side, so be creative, that’s all it’s about! Eventhough I must admit that I have a passion for sauces, this recipe is perfect without any, because the fritters came out really juicy! So good!
1 medium sized zucchini, grated and drained
1 medium sized sweetpotato, grated
2 eggs (or vegan sub)
1 cup bread crumbs (gluten free crumbs work, too, of course)
salt, pepper and nutmeg to taste
cocnut oil, butter or olive oil
Combine all ingredients and season. Form the mixture into round and flat fritters. Fry them in a well greased (yes, they do need a lot of oil/butter) non-stick pan on low heat for about 5 minutes per side until they are golden brown and cooked through. Serve them with whatever you crave for and enjoy these delicious fritters!