Zucchini, sweet potato and walnut vegan fritters
Plus 30 minutes of rest
These zucchini, sweet potato and walnut fritters are a starter with a tender, juicy texture and a delicious, slightly sweet flavor, especially ideal for enjoying during the autumn and winter months.
This healthy savory treat is very easy to make: once the ingredients are ready, all you have to do is mix them and fry them in a pan, with no further complications. That, together with their wonderfully mild, comforting flavor, makes them even more appealing and enjoyable.
Nutritionally, this recipe is rich in beta-carotene, fiber, flavonoids, allicin, alliin, protein, lecithin, polyphenols, carbohydrates, omega-3, omega-6 and omega-9 fatty acids, terpenoids (antioxidants), tocopherol (keeps skin healthy and protects eye health), vitamins A, C, E and B vitamins (B1, B2, B3, B6 and B9 or folic acid), sulfur, boron, calcium, copper, phosphorus, iron, magnesium, potassium, sodium, iodine and, to a lesser extent, manganese and selenium.
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- Step 1Wash, peel and grate the zucchini and the sweet potato, put them in a strainer, squeeze well with the hands to remove the water and let them sit for 30 minutes in the strainer to eliminate the water they still may contain.
- Step 2In a bowl, hydrate the ground flax seeds with the water for 10 minutes.
- Step 3When the zucchini and sweet potato have eliminated all the water, transfer them to a large bowl and add all the ingredients, except the mixture of flax seeds and water. Stir to mix everything evenly and then add the mixture of flax seed and water, stir well again and form the fritters, taking tablespoons of dough and giving them a round/oval and flattened shape.
- Step 4Put to heat a non-stick frying pan over medium heat, grease it with a little oil with a pastry brush and, when it is hot, add the fritters in batches and let them cook for 1 minute on each side, until they are lightly browned on both sides.
- Step 5When they are cooked, transfer them to a plate covered with absorbent paper to eliminate excess oil. Once the excess oil is removed, serve with the sauce of our choice.