Ingredients:
1/4 cup unsalted butter, melted (or vegan butter)
1 large egg (or egg replacer or flax egg)
2 teaspoons chipotle seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)
Directions:
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.