Sweet Potato and Zucchini Fritters

Ooooof, Monday. This one hit me like a bag o’ bricks. You, too? Something about the rain, and the emails and the beers I drank last night, I don’t know.

I made these really awesome fritters over the weekend, and I stuffed them all into a container to bring to work so I’d have a good breakfast all week, and then I forgot them at home. Ah, well. Dinner tonight I guess!

These little guys are so tasty. I adapted a recipe from The Chalkboard Mag that was created by chef Mikaela Reuben. By adapted, I mean I used a spiralizer because I freakin’ love that thing, and also, I HATE grating things. One may argue that using a spiralizer and then a food processor is way more inconvenient than just grating something, but I really, really hate grating things. Plus it takes about half the time to spiralize and pulse a sweet potato than it does to grate it. To each his own, right? I also used sweet potatoes instead of yams, and flaxseed meal instead of almond meal.

You know we love us some sweet potatoes around here. They’ve got the vitamins (A & B6) and the magnesium, and the potassium. Pair ’em with zucchini and the smoky flavor paprika brings and you’ve got a good combo on your hands. By the way, this sauce makes for a pretty rad salad dressing, too.

Sweet Potato and Zucchini Fritters

Recipe adapted from The Chalkboard Mag

Ingredients

1 grated (or spiraled and pulsed) sweet potato 
1 grated (or spiraled and pulsed) zucchini
1/4 sweet onion, pulsed in processor 
1 Tbsp dijon mustard
2 Tbsp olive oil
1 ½ tsp smoked paprika
2 tbsp honey
1 tsp sea salt
½ tsp fresh ground pepper
1 tsp garlic powder
2 cups finely ground flaxseed meal or almond meal

Method

Preheat oven to 350°.

Spiralize the sweet potato and zucchini and pulse in a food processor or blender with the onion (or grate all three).

In a separate dish mix the dijon, olive oil, smoked paprika, honey, sea salt, pepper and garlic powder. Stir well to combine.

Add this sauce to the grated vegetables and coat well. Add almond meal and mix everything together well with hands.

Shape small patties into circles that are 2-inches wide and 1-inch thick. Place parchment onto a baking sheet and spray or rub with olive oil or coconut oil. Place fritters on sheet equally spaced from one another.

Bake 30-35 minutes (until golden brown) on one side then carefully flip and bake for 30-35 on the other side.

Enjoy!