We developed this southwestern style sweet potato and zucchini fritters recipe about a week after the great Mother’s Day incident. If you missed that you can read all about it here and learn how to make vegan lentil chili to boot! Anyhoo, I decided we’d been painting a rather bleak picture of vegan/non-vegan relations and I’d best share a recipe that shines a ray of hope for ya.
As a peace offering, and to use up the gobs of zucchini our neighbor gifted us with, I decided to whip up a recipe that I KNEW my Carnist folks would love. Being a sucker for fried anything and especially fried potato pancakes I figured these would be a hit. I wasn’t wrong. Everyone sucked them down and asked for seconds. Even my Mom.
So, the moral of this story is… do not quit! If one or two or even three of your vegan recipes are not a huge hit with your non-vegan family and friends don’t worry. Just keep accept their feedback and tweak the recipe if YOU think it’ll be better for the change. If not, store that one away for yourself and try something completely different. Eventually you will build up a repertoire of dishes you can make that will please even the finickiest of folks.
How To Make Southwestern Style Sweet Potato And Zucchini Fritters:
One medium sweet potato grated
2 small or one medium zucchini grated
1 heaping tablespoon flax meal
1 heaping tablespoon flour (whole wheat or white)
1-2 tablespoons adobo puree (see below)
1 tsp garlic powder
1 tsp onion powder or 3-5 diced green onions
1 tsp salt or to taste (this can be omitted and simply salt the fritters on the table)
Oil for frying, grapeseed, olive or coconut
To Make Adobo Puree…
Take one can of chipotle peppers in adobo sauce and puree it in your blender. Pour what you don’t use in this recipe into a freezer bag, lay flat in your freezer. When you freeze your adobo sauce this way you can easily break off teaspoon and tablespoon size bits to toss into soups, sauces and other recipes. You can see ours is still frozen in the measuring cup here.
To Make The Fritters…
Grate equal parts zucchini and sweet potato into a large mixing bowl. Toss in all other ingredients and let set for about 5 minutes. This gives the flax meal and flour enough time to gel with the moisture from the zucchini and adobo sauce. Note: It might seem a little dry at first. Just mix it up, let it set then mix it again just before frying. Moisture will weep out of the zucchini as it sits.
Heat oil on your griddle until hot then turn heat down to medium. To test, drop one strand of potato into your pan. If the oil sizzles around it, it is hot enough.
When the oil is hot drop fritter mixture by spoonful’s onto griddle and smoosh flat. Flip when golden brown, about 3-5 minutes depending on how high your heat is, the size of your spoonful and the kind of pan you are using. So just peek at the first one, check your clock and adjust your flip time for the rest accordingly.
Cook the second side of your sweet potato and zucchini fritters another 3 minutes or until it is golden brown too. Scoop them out of the pan and onto several thicknesses of paper towel to drain. Repeat with the remaining fritter mixture. Serve warm as is or with apple sauce for dipping.
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