Baked Chipotle Sweet Potato and Zucchini Fritters Recipe

Baked Chipotle Sweet Potato and Zucchini Fritters Recipe

Baked Chipotle Sweet Potato and Zucchini Fritters Recipe

Baked Chipotle Sweet Potato and Zucchini Fritters Recipe
Serves 6
Makes about 6 to 8 fritters depending on sizes of sweet potato and zucchini
Write a review
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
153 calories
17 g
51 g
9 g
3 g
5 g
126 g
249 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 153
Calories from Fat 76
% Daily Value *
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg
Sodium 249mg
Total Carbohydrates 17g
Dietary Fiber 3g
Sugars 4g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 1/4 cup unsalted butter, melted (or vegan butter)
  2. 1 large egg (or egg replacer or flax egg)
  3. 2 teaspoons chipotle seasoning (We use Mrs. Dash Southwest Chipotle)
  4. 1/2 teaspoon salt, or to taste
  5. 1/2 teaspoon black pepper, or to taste
  6. 2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)
  7. about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
  8. about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

  1. Preheat oven to 375F and line two baking trays with parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren't traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.
  3. Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
  4. Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
  5. Serve fritters with a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plastic wrap and make for handy lunchbox food.

Adapted from Fit Cooking Masterchef

Easy Dinner Recipes

Leave a comment

Your email address will not be published. Required fields are marked *