Zucchini and Sweet Potato Fritters make a delicious light lunch or would make the perfect combo served with a refreshing salad. You can also try serving them for brunch topped with poached, fried or scrambled eggs. Try adding some finely chopped haloumi and/or Parmesan cheese (approx. ½ cup) into the mixture before cooking.
TIP Peel and grate the sweet potato just before you are ready to mix up the fritters as this will help them from turning brown. You can also grate them ahead of time and just soak in water then drain well before mixing them into the fritters.
*To make 1 chia eggs mix 1 tbsp chia seeds with 2 tbsp water and stir well. Then allow to thicken for at least 15 minutes before using.
NOTE It is important to get as much of the moisture out of the zucchini as possible otherwise the mixture will be too wet, and fritters will be soggy.
*To sweat or remove excess moisture place the grated zucchini in a colander and sprinkle with 1 tsp sea salt. Then set the colander in a larger bowl or on a plate to catch the moisture and let it sit for 20 – 25 minutes. Gently rinse the zucchini to remove excess salt and firmly press down on it with your hands to help strain out remaining moisture. Line a bowl with paper towels and place the zucchini on it and firmly press down to remove more moisture. Alternatively, you can also place the grated zucchini in cheese cloth and squeeze out as much moisture as possible before using in the recipe to save time.