Vegan Zucchini & Japanese Sweet Potato Fritters

These 6-ingredient zucchini & Sweet potato fritters are vegan and gluten free and unbelievably easy to make. My 2 year old absolutely loves them which is great because any mother would know vegetables aren't always the easiest food to get your children to eat! That's not to say adults don't enjoy them too, I would happily eat these fritters for lunch or dinner any night!  



1 cup purple Japanese sweet potato (finely grated and juices squeezed out) (If you can’t find, just use orange sweet potato)
1 1/2 cups organic zuchinni (finely grated and juices squeezed out)
1 tbs grated vegan cheese (optional)
2 eggs (I used organ vegan egg replacer)
1/2 tsp celtic salt
1 level tbs nutritional yeast

2 tbs rice bran oil (for frying)


  1. Place all ingredients except oil in a medium sized bowl and mix well.
  2. Shape into patties and set aside.
  3. Pre heat oil in frying pan and fry on low/medium heat until golden brown on either side.
  4. Remove fritters from pan and allow to rest for 5 minutes and enjoy!

I served with a vegan dill infused cashew nut cheese and avocado 🙂

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