Description
These crispy Zucchini Patties with Sweet Potato are the perfect blend of savory and slightly sweet. Packed with veggies, almond flour, and parmesan cheese, they’re golden on the outside and tender on the inside—a wholesome snack, appetizer, or side dish you’ll want on repeat.
Ingredients
Scale
- 2 medium zucchini, shredded (about 2 cups)
- 1 teaspoon kosher salt
- 1 medium sweet potato, shredded (about 1 cup)
- 1 large egg, lightly beaten
- 1/3 cup blanched almond flour
- 1/3 cup shredded parmesan cheese
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- Olive oil spray
Instructions
- Prep the Zucchini: Place shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean towel or cheesecloth.
- Mix Ingredients: In a large bowl, combine zucchini, shredded sweet potato, egg, almond flour, parmesan, olive oil, Italian seasoning, garlic powder, and baking powder. Stir until well combined.
- Form Patties: Shape mixture into small patties, about 2–3 inches wide.
- Cook: Heat a skillet over medium heat and lightly spray with olive oil. Cook patties for 3–4 minutes per side until golden brown and crispy. Alternatively, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serve: Enjoy warm on their own or with a dipping sauce like garlic aioli, ranch, or marinara.
Notes
- Make sure to squeeze out zucchini well—this prevents soggy patties.
- You can swap almond flour with panko breadcrumbs or regular flour if preferred.
- Leftovers store well in the fridge for up to 3 days; reheat in the air fryer for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Pan-Fry or Air Fry
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg