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Zucchini & Sweet Potato Fritters

Paired with a delicious yoghurt sauce, perfect for a speedy weeknight dinner
Difficulty Level: Easy
Makes: 10-12


Canola oil, for frying
2 medium zucchinis, grated
1 small sweet potato, grated
½ onion, diced
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon baking powder
2 eggs
½ cup milk (almond milk if vegan)
½ cups flour
1 handful coriander, diced
1 cup Greek yoghurt
½ lemon
¼ lebanese cucumber, diced
1 handful feta, crumbed (optional)


  1. Wrap zucchini and sweet potato in a tea towel and squeeze out liquid
  2. Combine zucchini, sweet potato, onion, 2 cloves garlic, paprika, cumin, baking powder, eggs, flour and milk
  3. Heat oil in a frypan over medium heat
  4. Using a half cup measure, drop batter into frypan and flatten slightly. Fry for about 3 mins on either side until golden. Remove and continue with remaining mixture until finished
  5. For yoghurt sauce, mix together yoghurt, 2 cloves garlic, lemon juice, cucumber and coriander
  6. Serve with crumbed feta (optional)