Baked Chipotle Sweet Potato and Zucchini Fritters with Homemade Spicy Honey Mustard
User Reviews
4.9
21 reviews
Excellent
Baked Chipotle Sweet Potato and Zucchini Fritters with Homemade Spicy Honey Mustard
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Baked Chipotle Sweet Potato and Zucchini Fritters - Healthy, easy, BAKED fritters that help you get more veggies into your diet!
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Ingredients
- ¼ cup unsalted butter melted (or vegan butter)
- 1 large egg or egg replacer or flax egg
- 2 teaspoons Chipotle Seasoning I use Mrs. Dash Southwest Chipotle
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoons all-purpose flour or almond, oat, or a gluten-free flour blend
- 3 cups coarsely grated sweet potato 1 medium to large sweet potato, peeled and grated
- 2 cups coarsely grated zucchini 1 large or 2 small zucchini
Instructions
- Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.
- Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
- Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
- Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.
Nutrition Information
Show Details
Serving
1
Calories
191kcal
(10%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
51mg
(17%)
Sodium
734mg
(31%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 51mg | 17% |
| Sodium | 734mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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