Zucchini and Sweet Potato Fritters
4 servings
30 minutes
Zucchini and sweet potato pancakes combine the tenderness of zucchini with the sweet notes of sweet potato, creating a harmony of flavors. This recipe comes from European cuisine, where simplicity and elegance are valued in every dish. The pancakes are airy thanks to coconut flour, while nutmeg and garlic give them a special aroma. They are perfect for breakfast or a light dinner. Serving with coconut chips and sweet chili sauce makes the dish not only tasty but also elegant. These pancakes can be used as a side dish for meat or fish or enjoyed on their own. They pair wonderfully with creamy yogurt or sauce, adding extra depth of flavor.
1
Prepare all the ingredients.
2
Peel the zucchini and remove the seeds if they are overripe. Grate the zucchini.
- Zucchini: 500 g
3
Place the zucchini in a sieve, salt it, wait for 5 minutes, and squeeze out the juice. Transfer to a bowl.
- Salt: to taste
4
Peel the sweet potato and grate it. Add to the zucchini.
- Sweet potato: 200 g
5
Crack the eggs into a bowl, add some salt, dried garlic, pepper, and nutmeg.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground dried garlic: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
6
Add coconut flour and mix.
- Coconut flour: 35 g
7
Heat the pan with oil and place the pancakes on it.
- Vegetable oil: 30 ml
8
Fry until golden brown on both sides.
9
Transfer pancakes from the pan to a folded paper towel to remove excess oil.
10
Serve pancakes sprinkled with coconut chips, with sweet chili sauce.
- Coconut chips: to taste
- Sweet chili sauce: to taste