Meat-Free Friday: Sweet Potato and Zucchini Fritters

It is almost Easter long weekend! Tomorrow is Good Friday which means millions of Catholics will be going meat-free.

Sweet Potato and Zucchini Fritters

I try to incorporate vegetarian dishes into my weekly menu and my Sweet Potato and Zucchini Fritters are a great option. Packed with zucchini and sweet potato power, these fantastic fritters are a great accompaniment to your meal.

Sweet Potato and Zucchini Fritters

Dip the fritters in ketchup or BBQ sauce and pair with tofu, brown rice and a salad for a balanced vegetarian dinner. You could even go paleo and substitute the bread crumbs for almond meal and remove the cheese, giving you a gluten and dairy-free option!

Sweet Potato and Zucchini Fritters

I cooked my fritters in coconut oil. I recently started incorporating more coconut oil into my cooking and baking after a friend made a delicious stir-fry with the tropical staple. You can use coconut oil for a variety of things around the house too.

Sweet Potato and Zucchini Fritters

According to WebMD, coconut oil research is starting to reveal that the sweet-smelling flesh can slow the ageing process, improve heart and thyroid health, protect against illnesses Like Alzheimer’s, arthritis, diabetes and even help you lose weight!

If you don’t fancy using coconut oil for this recipe, simply substitute it for olive oil or any other suitable vegetable oil.

Sweet Potato and Zucchini Fritters

I hope you try and enjoy my Meat-Free Friday recipe! Happy Easter Weekend 🐰

Pragma Mamma’s Sweet Potato & Zucchini Fritters (makes approximately 2 dozen)

Prep time: 30 minutes

Total time: 60 minutes

Sweet Potato and Zucchini Fritters


  • 2 large zucchini: washed and grated
  • 1 large sweet potato:  washed, peeled and grated
  • Pinch of sea salt and black pepper
  • 5 large eggs
  • 1 heaping cup of shredded old cheddar cheese
  • 1 cup whole wheat or multigrain bread crumbs
  • 2 tablespoons of fresh or dried parsley, chopped
  • 1 large onion, finely diced
  • 2-3 tablespoons of coconut oil (for cooking)

Sweet Potato and Zucchini Fritters


  • Thoroughly wash your sweet potato and zucchinis
  • Peel the sweet potato ONLY. Don’t peel the zucchini as most of their nutrients are stored just under the dark green skin
  • Spread grated zucchini and grated sweet potato onto some paper towels and pat dry, trying to remove as much moisture as possible. Let them sit out for about 10 minutes to further dry
  • Add all ingredients to a large bowl (except the coconut oil) and mix thoroughly. Don’t be afraid to get your hands dirty and mix manually!
  • Add 2 tablespoons of coconut oil to a skillet or frying pan on medium heat
  • Form 2-3cm balls of mixture with your hands and add to pan. Using a soup spoon, flatten the balls to about 5-6cm diameter discs (try to avoid the edges of each fritter touching)
  • Cook the fritters for a few minutes on each side (about 3-4 minutes), until golden brown
  • Remove fritters from the pan and let drain on a paper towel-lined plate
  • Repeat these steps until you have used up the entire mixture, adding coconut oil to the pan in between batches
  • Dip in ketchup, BBQ sauce or tzatzkik and enjoy!

Sweet Potato and Zucchini Fritters


30 thoughts on “Meat-Free Friday: Sweet Potato and Zucchini Fritters

  1. Yum!!! Fritters are a favorite of my 1 year old (and let’s be honest, all of us) because they are easy to pick up and eat, and she feels like a “big kid” when she eats the same way we do. I love any excuse to sneak in more vegetables! We’re excited to try these 🙂 Thanks for the recipe!

    Liked by 1 person

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