Zucchini and Sweet Potato Fritters with Sumac Yoghurt

Quick, easy and delicious.

Initially I had planned to go with the first thing that came to mind with this theme – a stir fry (classic!). But when thinking about my go-to easy week night meals of late, I realised that I more often turn to variations of vegetable fritters for something fast and delicious. A great way for using up those veggies on their last legs, welcome additions to veggie fritters include corn, spinach, carrots and crumbled broccoli – whatever’s going.


The combination of sweet potatoes and sumac is a match made in heaven, and the fresh herbs and yoghurt just round the meal off. If you can’t be bothered with the yoghurt, they are just as yummy with a simple squeeze of fresh lemon juice.


Zucchini and Sweet Potato Fritters with Sumac Yoghurt
(makes about 15)

3 cups grated zucchini (about 2 large zucchinis)
2 cups grated sweet potato (about 1 medium sweet potato)
2 cloves garlic, minced
cup brown rice flour
2 tsp sumac
2 Tbsp flax meal + 6 Tbsp water
¼ cup fresh parsley, roughly chopped
1 Tbsp fresh mint, minced
¼ cup extra virgin olive oil
1 Tbsp lemon zest
1 Tbsp lemon juice
Salt and pepper, to taste
Oil for frying

cup vegan yoghurt (I used homemade cashew based yoghurt)
1 Tbsp lemon juice
½ tsp lemon zest
½ tsp sumac
1 Tbsp fresh parsley, minced
1 Tbsp fresh mint, minced

In a small bowl, mix together flax meal and water, along with the oil and lemon juice and set aside.

Using a clean towel or your hands, squeeze as much liquid from the zucchini and sweet potato as possible. Don’t go crazy, just get as much out as you can. Place in a large bowl. Add flour, sumac, parsley, mint and lemon zest and stir to combine. Taste for seasoning and adjust as desired. Add the flax mix to the large bowl and stir to combine. The mixture should be quite thick and ‘gluggy’.

Heat oil in a frypan over medium heat, and place spoonfuls of mixture into the pan, pressing them flat with the back of a fork. Cook for a couple of minutes, until golden, then flip and cook the other side.

For the yoghurt, simply stir all ingredients together. Voila! Dinner is served!




  1. yum! I’ve been making lots of veggie fritters with a chickpea flour base for breakfasts lately, but these sound really good! Also, I am a great lover of sumac, but I have never tried it with sweet potatoes!!!! I can’t wait to try it. And your yogurt recipe sounds great. All of this is right up my zone!!

    1. Yes! I often interchange chickpea flour in these kind of things as well – delicious. You should totally try sumac and sweet potato – they are divine. Sometimes I just cook up cubes or fries of sumac dusted sweet potato to go in salads or bowls (or just munch)

  2. Your fritters look oh so good. I’ am so into sweet potatoes at the moment and have never thought about the combo of sumac with them, so will certainly try this combo out. Thanks for sharing and inspiring

    1. Thanks Shaheen! Me too – I’ve been doing lots of rostis and fritter style things with them as while I like sweet potato, I’m not a huge fan of just big old chunks of them on their own.

    1. Thank you! I definitely feel like I’m getting the hang of the photo thing more, though always feel I can do better.

  3. I only recently discovered sumaq and I think it’s great stuff. I am not such a fan of sweet potatos but I think I’d really love this recipe!

    1. It’s such a nice fruity flavour isn’t it? I’m not big on sweet potatoes on their own but I like them in things or in small pieces. I never used to like them just in chunks as roast veggies or anything like that.

    1. Thanks Rosie! You’ll have to let me know how it goes 🙂 When I first ever got sumac it took me ages to use it but now I chuck it in everything!

  4. I have some sweet potatoes in the fridge and some sumac in the cupboard – suddenly my way forward is clear! Fritters are definitely on my regular meal rotation (they always crop up whenever there’s something on the turn in the fridge). The colours for the sweet potato fritters are so pretty.

    1. They’re a great ‘use up anything that needs to go’ kind of meal I reckon – and they always turn out delicious. And if by chance they don’t, you can just smother them in hot sauce!

  5. These look amazing. I was hoping to try them for dinner tomorrow, but I don’t have Brown Rice flour. Any other flours I could use?

    1. Thanks Rachel! I interchange flours for fritters all the time – I use chickpea flour or even just plain flour. I can’t guarantee the measurements would be the same – I normally just make veggie fritters by sight without measuring. As long as they are moist enough to keep together they should be fine.

  6. Can I be a total n00b and ask what sumac is? These look delicious – my fritters always turn out crumbly, but I think that’s because I don’t squeeze the moisture out of the vegetables first…will try that next time I make some 😀

    1. Hehe totally! Sumac is a spice – it comes from a fruit – I think a kind of berry? It is a deep reddish colour and has a beautiful flavour. It’s used in a lot of Middle Eastern cooking 🙂

    1. Yes! I often make them in warmer weather too, particularly when I don’t want to spend much time cooking.

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