Two veggie posts in a row, make that two sweet potato posts...I hope you guys can handle this! I definitely can, especially when it involves two of my favorite vegetables, zucchini and sweet potatoes.
If you have a garden, I'm sure you are loaded up with zucchinis this time of year. This recipe can help you unload some of them, along with this round up of Zucchini Recipes by Maria over at Two Peas & Their Pod. I don't have a garden, but these fritters made me wish I had one flourishing with zucchinis right now!
I'm not sure what took me so long, but I used the shredder attachment on my food processor for the first time with this recipe. Life changing. Next up, I'm going to try to shred a block of cheese with that puppy...I'll let you know how that goes.
1 medium to large sweet potato, peeled and shredded (I used my food processor, but you can also a large box grater)
2 medium zucchinis, peeled and shredded (I used my food processor, but you can also a large box grater)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 lemon, juiced
1/2 teaspoon dried thyme
2 cloves garlic, minced
3 eggs, beaten
1/3 cup all purpose flour
1/4 cup panko bread crumbs
3-4 tablespoons olive oil
Combine grated sweet potato, zucchini, salt, black pepper, cayenne pepper, lemon juice, thyme, garlic, eggs, flour and bread crumbs. Combine well, but do not over mix.
Heat oil in large stove top pan over medium high heat.
When oil is hot, spoon a small amount of zucchini and sweet potato mixture into the pan and flatten with the back of the spoon. Continue to spoon zucchini into pan (you will most likely have to make these in a few batches, adding more oil for each batch if necessary).
Cook fritters for 3 minutes, then flip over and cook for 3 more minutes on the other side. Continue cooking until you are done with all of the batches.