Note: This is a great recipe if you are feeling like a fried food but trying to stay healthy!  This is also a great way to get kids and toddlers to eat more veggies.  We used Japanese white sweet potatoes but would be just as good with orange sweet potatoes. 


1 Cup zucchini, grated

1 Cup sweet potato, peeled and grated

Pinch of sea salt

3 eggs

1/2 cup coconut flour (add more as needed slowly if mixture is too wet)

1 tablespoon fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

¼ cup of diced onions

2-4 tablespoons coconut oil (or any other oil you would like to use) (for cooking)


Prep Time – 15 min

Cook Time – 10-15 min

Total Time – 35 mins



Add grated zucchini and grated sweet potato to a colander, add a pinch of sea salt, mixing through the zucchini and sweet potato. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.

Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.

Add 2 tablespoons of coconut oil (or oil of choice) to a medium fry pan on moderate heat. Using a small spoon scoop out fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch.

Cook for a few minutes on each side, until lightly golden and drain on paper towels.

Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.