| Zucchini and sweet potato fritters on kale salad
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Zucchini and sweet potato fritters on kale salad


These fritters are easy and quick to prepare. They are also a nice change from a traditional omelette and they do contain a lot of veggies. The sweet potato gives them that comforting and yummy texture. Serve them on a dark green kale salad to create a light meal that is vibrant and delicious.



Ingredients (makes approx 12 fritters)


  • 1 medium zucchini grated
  • 1 medium sweet potato peeled and grated
  • 3 tbsp. rice flour (you can use regular all-purpose flour)
  • ½ cup finely chopped red onion
  • 3 eggs
  • 1 1/2 tsp. curry powder
  • Salt and pepper to taste
  • Coconut oil or olive oil for skillet

Kale salad:

  • I bunch of kale thoroughly washed
  • Olive oil, lemon juice
  • Grated parmesan (optional)
  • Fresh herbs (optional)




  • Wrap zucchini in a clean kitchen towel and squeeze out excess moisture.
  • In a large bowl, toss together grated zucchini, grated sweet potato and chopped onion.
  • In another bowl, mix flour and curry powder, throw the mixture into the veggies and coat well.
  • Add the eggs and season with salt and pepper to taste.
  • In a large non-stick skillet, heat 1½ tbsp. oil on medium-high heat.
  • Drop about ¼ cup of the zucchini mixture in the pan and press gently to form patties.
  • Cook for a few minutes (approx. 4 min) before turning and cooking the other side another 4 minutes.
  • Repeat the same process to form additional patties with the rest of the mixture.
  • Place fritters on a baking sheet in a 300 F oven to keep warm.


  • To prepare the salad, wash kale thoroughly and remove stems.
  • Chop the leaves in very thin strips and squeeze fresh lemon on top of the salad.
  • Drizzle with olive oil until the leaves appear slightly moist and toss well.
  • Season with salt, pepper, fresh herbs and grated parmesan cheese.



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