Plant-Based

Zucchini & Sweet Potato Fritters with Poached Eggs

Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.

If you love sweet potatoes, try our recipe for Quick Sweet Potato Fries!

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Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 1 zucchini (about 4 oz), grated
  • 1 sweet 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 (TRY: Simply Organic Ground Black Pepper)
  • 3 tbsp safflower or olive oil, divided
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh chives

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • 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