These crispy baked zucchini and sweet potato fritters are a delightful twist on traditional latkes, offering a healthier and flavorful option.
Grate the zucchini and sweet potato using a cheese grater.
Use the coarse side of the grater for a better texture in the fritters.
Place the grated vegetables in a mixing bowl, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
This step is crucial to prevent the fritters from becoming soggy.
Squeeze out the liquid from the vegetables using your hands or a clean kitchen towel.
The drier the mixture, the crispier the fritters will be.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
Mix the drained vegetables with the remaining ingredients in the bowl.
Mix until just combined to avoid overworking the batter.
Form the mixture into small patties about 1/2 inch thick and place them on the prepared baking sheet.
Use a spoon or your hands to shape the patties evenly.
Bake in the oven for 15 minutes, flip the fritters, and bake for another 15 minutes until golden and crispy.
Keep an eye on them to prevent over-browning.
Serve the fritters warm with your favorite dipping sauce or a dollop of sour cream.
Garnish with extra dill or green onions for a fresh touch.
