Sweet Potato and Zucchini Fritters

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We have a major abundance of zucchinis happening over here. They kind of exploded in the garden. Trouble is, no one likes them aside from me, my toddler (sometimes), and my father-in-law!

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In an attempt to get rid of at least a quarter of one of these giant things, I made these delicious fritters. Believe or not, they are little Mr. Picky Pants approved!

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Throw all your ingredients in a bowl.
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Give it a stir.
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Form into patties, then bake! So easy.

Ingredients

  • 1 cup sweet potato, grated
  • 1 cup zucchini, grated
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup gluten free oat flour (or flour of choice)
  • 1/2 tsp himalayan or sea salt
  • 1/4 tsp ground turmeric
  • 1/4 tsp paprika
  • a few whirls of fresh cracked pepper
  • 1 organic, free range egg

Directions

  1. Preheat oven to 400 degrees F. Prepare a baking sheet with aluminum foil or parchment paper
  2. Squeeze the grated Zucchini in cheese cloth or clean towels to remove excess moisture
  3. In a glass mixing bowl, stir together all ingredients.
  4. Use a tablespoon to scoop the mixture into your hand, form into a ball, then press into a patty onto prepared baking sheet. Repeat with remaining mixture.
  5. Bake for 25 minutes, flip the fritters halfway through baking time.

This recipe makes about 12 fritters.

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