Crispy Sweet Potato Quinoa Fritters
Golden and lightly crisp on the outside, tender and veggie-packed on the inside—these Sweet Potato Quinoa Fritters deliver big flavor in every bite! They combine grated sweet potato and zucchini with cooked quinoa, eggs and heaps of fresh herbs for a flourless recipe that works as a savory breakfast, snack, appetizer or side dish.
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I originally created these as a colorful spin on classic Hanukkah latkes, swapping the traditional white potatoes for sweet potatoes and folding in cooked quinoa, zucchini and plenty of fresh herbs. They were such a hit with my crew that I stopped waiting for the holidays to make them. Now, whenever I spot leftover quinoa in the fridge—or a zucchini that needs a purpose—I know exactly where it’s headed. I’ll cook up a batch for a savory breakfast, serve them alongside a salad for lunch or add a few to dinner with a cool, creamy dip. They’re proof that a recipe can begin as a festive favorite and become an everyday regular.
My family loves choosing their own toppings, so I’ll often set out Greek yogurt, light sour cream and natural applesauce, then add a few flavorful wild cards. Try Homemade Basil Pesto for a herby finish, Lemon Tahini Dressing for creamy nuttiness or Tzatziki Sauce for a cool, refreshing topper. My Lemon Dill Yogurt Dip is especially lovely if you add fresh dill to the fritters, while Carrot Applesauce brings a naturally sweet, colorful twist. Pick your favorite—or set out a few and let everyone scoop, swoop and dip!
Why these fritters flip beautifully
- Naturally flourless: Cooked quinoa and eggs help bind the mixture, so there’s no flour or breadcrumb coating required.
- Loaded with colorful produce: Sweet potato and zucchini bring fiber, colorful plant nutrients and a lovely sweet-savory balance.
- Fresh-herb friendly: Parsley and basil are wonderful here, but dill is my personal favorite. Use one herb or mix and match.
- Crispy without deep-frying: A light coating of oil spray helps the fritters develop golden edges right in the skillet.
- Made for topping: Dress them up with something creamy, savory or naturally sweet—the options are endless.
One helpful tip: Squeeze as much moisture as possible from the grated sweet potato and zucchini. I like to bundle the vegetables in a clean kitchen towel and give them a few firm twists. This helps the fritters hold together and brown beautifully.
Serve them straight from the skillet while the edges are warm and crisp—and don’t forget a generous dollop of your favorite topping!
For more crispy-edged veggie fun, try my Sheet Pan Sweet Potato Latkes and Zucchini-Carrot Waffles next!
Crispy Sweet Potato Quinoa Fritters
Ingredients
- 1¾ cups cooked quinoa
- 2 cups grated sweet potato, about 1 to 2 sweet potatoes, grated on the largest hole and drained of excess moistures
- 1 small or ½ large zucchini, grated on the largest hole (about 1 cup), well-drained of excess moisture
- 2 whole eggs
- 2 egg whites
- ½ cup fresh parsley leaves, finely chopped*
- ½ cup fresh basil leaves, finely chopped*
- 1 teaspoon kosher salt, plus more for sprinkling on top
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine the cooked quinoa, sweet potato, zucchini, egg whites, parsley, basil, salt, and pepper to make a batter.
- Liberally coat a large skillet with nonstick oil spray and warm over medium-low to medium heat. Spoon out very scant ¼-cup scoops of batter onto the skillet and cook for about 3 minutes on each side. Be sure to mist the pancake tops with oil spray between flips to prevent sticking and lightly sprinkle on additional salt over the tops of each (skip the extra salt if you’re watching your sodium intake).
- Gently flatten the pancakes with a spatula or the back of spoon on each side as they cook. Serve with yogurt, light sour cream, natural applesauce, or any other preferred topping.
