These fritters are a fantastic breakfast option to use up your summer squash. They are crispy, savory, and delicious with a tangy garlic yogurt sauce. These fitters are also perfect to meal prep. Simply reheat under the broiler for 2–3 minutes and they will crisp up again for an easy, satisfying breakfast.
Prep Time: 30 minutes | Cook Time: 25 minutes | Makes 10 Fritters
- 3 1/2 cups grated zucchini (about 2 medium)
- 2 1/2 cups grated sweet potato (about 2 small)
- 3 garlic cloves (finely minced)
- 4 scallions (finely chopped, white and light green parts only)
- 2 eggs (beaten)
- 11/4 cups almond flour
- 5 Tbsp cornstarch
- 1 tsp dried parsley
- 1 tsp paprika
- 1/2 Tbsp kosher salt
- 1/2 tsp black pepper
- olive oil
- 1/2 cup Greek yogurt
- zest of 1 lemon
- 1 Tbsp lemon juice
- 1 garlic clove (grated)
- 1/2 Tbsp fresh mint (finely chopped)
- 1/4 tsp kosher salt
Using the larger side of a box grater, grate the sweet potato and zucchini. Wrap half of the grated vegetables in a thin kitchen towel and squeeze out all of the liquid you can. Repeat with the remaining grated vegetables.
In a large bowl, mix all of the ingredients for the fritters until they forms a wet “dough.”
Heat a large pan to medium and coat with 1/4” of olive oil. When the oil is hot, scoop out about 2 Tbsp of the fritter mixture. Form this into a small patty and place into the olive oil. Allow the fritter to brown for about 3 minutes on the first side, then flip. Cook the fritter until both sides are a deep brown color.
Lay on a paper towel-lined plate and sprinkle with flaky sea salt. Repeat with remaining fritter mixture.
Mix all yogurt sauce ingredients and serve alongside fritters.
Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info, visit Forlemonsake.com and follow along on Instagram and Facebook.