Zucchini Sweet Potato Fritters

Ingredients

• 2 cups (about 240g) shredded zucchini (1-2 medium zucchini)

• 1 cup (100g) shredded sweet potato (1 small, peeled or unpeeled)

• 1/3 cup (45g) finely chopped yellow onion

• 1 and 1/2 teaspoons salt, divided

• 2 large eggs

• 2 garlic cloves, minced

• 2 Tablespoons chopped fresh parsley

• 2 Tablespoons chopped fresh mint

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup (40g) fine cornmeal

• 1 Tablespoon (8g) cornstarch

• 1/3 cup (80ml) olive oil

Directions

1. Make the fritters: Line a large bowl with paper towels. Place the shredded zucchini, sweet potato, and onion inside. Add 1 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture as possible. You will be amazed how much liquid you wring out! Note: you can also simply wring out the vegetables in a thin, clean dish towel or use a cheesecloth.

2. In a large bowl, whisk the eggs, garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper together until combined. Fold in the vegetables, and then mix in the cornmeal and cornstarch until everything is combined.

3. Heat the oil in a large skillet over medium-high heat. Once hot, scoop up around 2 Tablespoons of the zucchini mixture. There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.