Zucchini + Sweet Potato Fritters With Goat Cheese

When we were in Morocco, we ate at a restaurant called Le Jardin in Marrakech that served the most delicious zucchini fritters with goat cheese. They were so good we went back for a second night just for those dang fritters! I knew that once we got home, I wanted to recreate these vegetarian-friendly zucchini fritters in my own kitchen. With the help of Green Giant Zucchini Veggie Spirals and some spiraled sweet potatoes from my refrigerator, I was able to create a similar dish. I served these zucchini + sweet potato fritters with a dollop of whipped goat cheese (just like they did at Le Jardin!) and it was just as good as I had remembered. The tangy goat cheese is the perfect compliment against the savory veggie fritters! If you’ve been searching for a delicious vegetarian meal idea or one of the best zucchini fritter recipes, today’s post is for you!

Zucchini + Sweet Potato Fritters With Goat Cheese

It’s worth noting that in place of the sweet potato, you could also use Green Giant Butternut Squash Veggie Spirals or double up on the zucchini. I had a sweet potato that needed used, so I went that route, but I am the queen of modifying recipes to fit my refrigerator, so feel free to get wild with this one 🙂

To make these zucchini + sweet potato fritters with goat cheese at home, you will need:

1 package Green Giant Zucchini Veggie Spirals, defrosted

1 medium-size sweet potato, spiraled 

4 eggs

1 tbsp. gluten free flour (regular flour would work, too!)

1 tbsp. baking powder

1 tsp. garlic powder

dash pepper and salt

coconut oil for frying

1 small block of goat cheese

2 tbsp. plain dairy free yogurt (Greek yogurt or sour cream would work, too!)

1. In a bowl, combine zucchini and sweet potato spirals. Using a paper towel or dish towel, get as much of the water out as possible. 

2. When spirals are as dry as possible, mix in 4 eggs, flour, baking powder, garlic powder, salt and pepper. Stir well until combined — your mixture should be sticking together. 

3. In a large frying pan, heat 1-2 tbsp. coconut oil over medium heat. 

4. Using an ice cream scoop, add 2-3 scoops to the hot pan at a time. Once in the pan, flatten with a spatula.

5. Cook on each side for 3-4 minutes, or until browned.

6. Using a hand mixer, blend goat cheese and yogurt until smooth. 

7. Serve fritters hot with a dollop of goat cheese mixture.

8. Enjoy!

To be honest, I always have high hopes of enjoying a few leftover fritters the next day, but that never happens. Leftovers are non-existent with this meal since they’re so delicious when they’re hot. If you happen to make this, be sure to let me know what you think!

Special thanks to Green Giant for partnering on this post. As always, all opinions, copy and photography are mine alone.