If you love sweet potatoes, try our recipe for Quick Sweet Potato Fries!
- Cook Time
- Prep Time
- 1 zucchini (about 4 oz), grated
- 1sweet potato (about 8 oz), peeled and grated
- 3 tbsp whole-wheat flour or whole-grain spelt flour (TRY: King Arthur Premium 100% Whole Wheat Flour)
- 1/2 cup finely chopped red onion
- 3 large egg whites + 4 large eggs, divided
- 1/4 tsp ground black pepper
- 3 tbsp safflower or olive oil, divided
- 1 tbsp white wine vinegar
- 2 tbsp chopped fresh chives
- Preheat oven to 300˚F. Line a large rimmed baking sheet with parchment paper. Wrap zucchini in a clean kitchen towel and squeeze out excess moisture. In a large bowl, toss together zucchini, sweet potato and flour until well coated. Add onion, 3 egg whites and pepper and toss to combine.
- In a large nonstick skillet, heat 1½ tbsp oil on medium-high. Drop half of the zucchini mixture by ¼-cup rounds into skillet and use a spatula to gently press down rounds. Cook, without turning, until bottoms are browned, 4 to 5 minutes. Turn once and cook, until browned on second side, 2 to 3 minutes. Arrange fritters on baking sheet and transfer to oven to keep warm. Repeat with remaining 1½ tbsp oil and zucchini mixture and then transfer to oven to keep warm.
- Bring a large shallow saucepan of water to a gentle simmer and add vinegar. Crack 1 egg into a small bowl. Using a spoon, swirl water and gently slip in egg. Repeat with remaining eggs, adjusting heat as necessary to maintain a gentle simmer. Cook until egg whites are set but yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a paper towel–lined plate to dry. Divide fritters among plates and top with eggs and chives.
- Serving Size: 3 fritters and one egg
- Calories: 223
- Carbohydrate Content: 15 g
- Cholesterol Content: 185 mg
- Fat Content: 14 g
- Fiber Content: 2 g
- Protein Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 205 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 3 g
- Polyunsaturated Fat Content: 7 g