Sweet Potato and Zucchini Turkey Fritters (Whole30, Paleo, Gluten-Free, Dairy-Free, Kid-Friendly)

August 14, 2018raelaf
Blog post
Sweet and savory make-ahead fritters that are flavorful and packed with veggies.
 
Want an easy way to sneak in some veggies? These sweet potato and zucchini turkey fritters will do the trick. They are easy to prep ahead of time, hold up well as leftovers, and are packed with healthy veggies. Once you have all the ingredients set out, just dump everything in a bowl and mix it with your hands. Scoop out a 1/2 cup and drop each fritter onto a baking sheet. Bake em and enjoy! 

What I love about these Sweet Potato and Zucchini Turkey Fritters: 

– My baby loves them! And I feel good about giving these to him. They are easy to break into small pieces while still holding together enough for him to pick up and eat. The texture is perfect for baby led weaning. 
– They store well and taste great as leftovers. These little fritters really hold their shape and texture after being in the fridge. Sometimes I’ll just pack one in a baggy and eat it on the go. 
– They are actually really tasty! The sweet potato + the turkey and seasoning make these truly sweet and savory.
 

Sweet Potato and Zucchini Turkey Fritters

Keyword sweet potato, turkey, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author raelaf

Ingredients

  • 1 lb ground turkey
  • 1 medium zucchini grated
  • 2 cloves garlic minced
  • 1/2 cup almond flour blanched
  • 1 small sweet potato cooked and mashed (about 1/2 cup)
  • 1 large egg beaten
  • 1/2 tsp salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp paprika
  • 1 tbsp coconut aminos

Instructions

  1. Preheat oven to 350°

  2. Line a sheet pan with parchment paper and set aside.

  3. Grate the zucchini into a large bowl then sprinkle with a pinch of salt. Let sit for 10 minutes then transfers to a clean dish cloth or paper towel and squeeze the water out of the zucchini.


  4. Place the zucchini back into the bowl, then add the rest of the ingredients. Using clean hands, mix to combine.


  5. Using a 1/2 cup measuring cup, scoop out turkey mixture and place it onto the prepared sheet pan. Leave a few inches in between each fritter.


  6. Bake in the oven for 30 minutes. Let cool for 10 minutes before enjoying!

    Keep leftovers in the refrigerator for up to 3 days. 

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