Ingredients
Veggie Base: 2 cups sweet potato (grated), 1 cup carrots (grated), ½ cup zucchini (grated and squeezed dry).
Binders: 2 large eggs (beaten), ⅓ cup all-purpose flour (or chickpea flour).
Seasoning: 2 cloves garlic (minced), 2 scallions (finely sliced), 1 tsp cumin, ½ tsp smoked paprika, salt, and black pepper to taste.
Frying: 3 tbsp olive oil or avocado oil.
Garnish: Sour cream or Greek yogurt, finely chopped chives, chili oil, and microgreens.
Instructions
Prep the Veggies: Place the grated sweet potato, carrots, and zucchini in a clean kitchen towel. Twist and squeeze firmly over the sink to remove as much excess moisture as possible. Crucial step for maximum crispiness!
Mix the Batter: In a large bowl, combine the squeezed vegetables, minced garlic, and sliced scallions. Stir in the beaten eggs, cumin, smoked paprika, salt, and pepper. Sprinkle the flour over the mixture and toss until everything is evenly combined and holds together.
Fry to Golden Perfection: Heat the oil in a large skillet over medium heat. Scoop about ¼ cup of the mixture per fritter into the pan, flattening them gently with a spatula. Fry for 3–4 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Assemble & Serve: Arrange the hot fritters on a platter. Top each with a generous dollop of sour cream, a drizzle of chili oil, and a sprinkle of fresh chives. Garnish the center with microgreens and serve with a side of honey or maple syrup for dipping
