Zucchini Patties with Sweet Potato

These Zucchini Patties with Sweet Potato are the kind of recipe that feels light, fresh, and just a little indulgent all at once. Imagine crispy edges, tender centers, and a subtle sweetness from the sweet potato paired with savory zucchini and Parmesan—every bite is a perfect balance of flavor and texture.

Whether you’re looking for a healthy snack, a side dish for dinner, or a way to sneak extra veggies into your meals, these patties are here to save the day. Trust me, once you try them, you’ll wonder why it took so long to discover this simple, satisfying little gem.

Recipe Origin

Zucchini patties have long been a favorite in Mediterranean and Middle Eastern kitchens, where fresh vegetables, herbs, and cheese come together to create simple yet irresistible bites. Adding sweet potato brings a natural sweetness and a nutrient boost, giving this dish a modern twist that’s both comforting and wholesome.

Kitchen Tools You’ll Need

• Large mixing bowl
• Grater or food processor for shredding
• Skillet or nonstick pan
• Spatula
• Paper towels
• Plate or tray for forming patties

Print

Why You’ll Love Zucchini Patties with Sweet Potato

Quick and Easy

From shredding to frying, this recipe comes together in about 30 minutes. Perfect for weeknight dinners or an impromptu snack.

Healthy and Nourishing

Packed with zucchini and sweet potato, these patties are rich in fiber, vitamins, and minerals while still feeling indulgent.

Versatile

Serve as a side, appetizer, or even a light main course. They pair beautifully with dips like tzatziki, Greek yogurt, or a simple garlic aioli.

Crowd-Pleasing

Crispy on the outside, tender on the inside, and loaded with flavor, these patties are always a hit with both kids and adults.

Customizable

Switch up the cheese, spices, or flour to suit dietary preferences. Add fresh herbs for extra brightness or a pinch of cayenne for heat.

Chef’s Pro Tips for Perfect Results

• Remove excess moisture: Zucchini can be watery. After shredding, sprinkle with kosher salt, let sit 10 minutes, then squeeze out excess liquid.
• Light coating of oil: Helps patties get crispy without being greasy.
• Don’t overcrowd the pan: Fry in batches for even cooking and golden edges.
• Rest before serving: Let the patties cool a few minutes to firm up slightly, making them easier to serve.

Ingredients in Zucchini Patties with Sweet Potato

Zucchini

Fresh, shredded zucchini forms the base. Light, tender, and slightly sweet, it’s full of flavor and moisture.

Sweet Potato

Adds natural sweetness and a lovely soft texture, balancing the savory zucchini and cheese.

Egg

Binds everything together, keeping the patties intact while cooking.

Blanched Almond Flour

A lighter, gluten-free option to help give structure and a subtle nutty flavor.

Parmesan Cheese

Adds salty, savory richness that elevates every bite.

Olive Oil and Seasonings

Olive oil, Italian seasoning, garlic powder, and a touch of baking powder round out the flavor, keeping it simple yet aromatic.

Olive Oil Spray

Ensures the patties crisp beautifully in the pan without excess oil.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare Zucchini and Sweet Potato

Shred the zucchini and sweet potato. Sprinkle zucchini with kosher salt and let it sit 10 minutes to draw out moisture. Squeeze out excess liquid using a clean kitchen towel or paper towels.

Combine Ingredients

In a large mixing bowl, combine zucchini, sweet potato, beaten egg, almond flour, Parmesan, olive oil, Italian seasoning, garlic powder, and baking powder. Stir until well combined.

Form Patties

Scoop a portion of the mixture and form small patties, about 2–3 inches in diameter. Place on a plate or tray.

Preheat Skillet

Heat a nonstick skillet over medium heat and lightly coat with olive oil spray.

Cook Patties

Place patties in the skillet without overcrowding. Cook 3–4 minutes per side, or until golden brown and cooked through. Repeat with remaining patties.

Serve and Enjoy

Serve warm as a side, snack, or light meal. Pair with a dipping sauce or enjoy on their own—they’re delicious either way.

Nutrition Facts

Servings: 6
Calories per serving: ~150–180
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Zucchini Patties with Sweet Potato

• With Dips: Tzatziki, garlic aioli, or a yogurt-herb sauce.
• As a Side: Perfect alongside roasted chicken, fish, or steak.
• In a Sandwich: Stack them with greens and hummus for a veggie-packed sandwich.
• Brunch Option: Serve with a poached egg on top for a filling breakfast or brunch.
• Meal Prep Friendly: Make a batch ahead for quick lunches or snacks during the week.

Make-Ahead and Storage Tips

• Store cooked patties in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet or oven for best crispiness.
• Freeze cooked patties between parchment paper layers for up to 2 months. Reheat straight from frozen.

Variations to Try

• Cheese Swap: Try feta, cheddar, or mozzarella for different flavor profiles.
• Add Herbs: Fresh parsley, cilantro, or chives add brightness.
• Spice It Up: Add a pinch of cayenne, smoked paprika, or chili flakes.
• Gluten-Free/Binder Swap: Use coconut flour or oat flour instead of almond flour.

Additional Tips

• Press patties gently but don’t overpack—they’ll stay tender inside.
• For extra crispiness, finish patties under a broiler for 1–2 minutes per side.
• Serve immediately for the best texture, but leftovers are still tasty reheated.

FAQ Section

Q1: Can I bake these instead of pan-frying?
A1: Yes! Bake at 400°F for 15–20 minutes, flipping halfway through.

Q2: Can I make them vegan?
A2: Use a flax egg or chia egg instead of the large egg, and omit or substitute the Parmesan with nutritional yeast.

Q3: Can I use regular flour instead of almond flour?
A3: Yes, but almond flour gives a lighter, nutty texture. All-purpose flour works too.

Q4: Can I add more zucchini or sweet potato?
A4: Yes, but adjust flour slightly to maintain the right consistency for forming patties.

Q5: How do I prevent them from falling apart?
A5: Make sure to squeeze out extra zucchini moisture and bind with egg and flour.

Q6: Can I make them ahead and reheat?
A6: Absolutely. Store in the fridge for up to 3 days, or freeze for longer storage.

Q7: Are these gluten-free?
A7: Yes, if using almond flour and ensuring all other ingredients are gluten-free.

Q8: Can I add cheese inside the patties?
A8: Yes! Small cubes of cheese inside the patties melt deliciously.

Q9: Can I make smaller or larger patties?
A9: Yes, cooking time will vary slightly depending on size.

Q10: Are these kid-friendly?
A10: Definitely! Mild, savory, slightly sweet, and perfect for little hands to pick up.

Conclusion

These Zucchini Patties with Sweet Potato are crispy, tender, and packed with flavor. They’re quick, healthy, and flexible enough to serve as a snack, side, or main dish. Between the golden-brown exterior, the sweet and savory filling, and the ease of preparation, this recipe is sure to become a favorite in your kitchen.

So grab your zucchini, sweet potato, and skillet, and let’s make a batch. You’ll be savoring every bite and smiling the whole time—you’ve earned it!

Check out how to make these crispy zucchini and sweet potato patties: