Crispy Delights: Sweet Potato and Courgette Fritters For Autumn! (gf/df)

As the leaves start to turn and the crisp autumn air sets in, there’s nothing quite like cozying up with a plate of delicious, warm fritters! These Sweet Potato and Courgette Fritters are a comforting change from your usual fare, offering a delightful blend of flavours and textures that will make your taste buds sing. 🍂

Packed with nutrient-dense ingredients, these fritters not only satisfy your cravings but also nourish your body. Sweet potatoes bring a natural sweetness and are rich in vitamins, while courgettes add a lovely moisture and a subtle flavour. Together, they create a crispy, golden exterior that gives way to a tender, savoury bite—perfect for dipping, having as a side to your meal or enjoying on their own! You could make larger ones to work as a nutrient packed pancake.

What’s even better? These fritters can easily be part of your AIP (Autoimmune Protocol) reintroductions. Once you’ve safely brought eggs and chickpeas back into your diet, you can whip up these delectable fritters and enjoy their comforting goodness. Note that all of the optional ingredients are AIP friendly as well, however, mayonaise will need to be a reintroduction of it's own, but AIP Aioli recipes are available.

So, let’s get cooking and embrace the flavours of fall with these soft and crispy sweet potato fritters.

Sweet Potato & Courgette Fritter Recipe:

• 2 Medium sweet potatoes

• 1 Small courgette

• 2 Medium Eggs

• 2 Tbs Chickpea Flour

• Pinch of salt

• Squeeze of lemon on top

• Coconut oil for frying

Optional Ingredients for added flavour:

• 1 tsp of cinnamon for an autumnal spice fritter

• 2 tbs of chopped coriander and spring onion for more nutrients

• 1 tsp fish sauce for a savoury flavour

• Lime juice

Method:

1. Grate the sweet potato and courgette and place it in a bowl.

2. Crack two eggs on top and mix with the sweet potato and courgette

3. Add the salt

4. Add the chickpea flour and mix well so it can gently absorb any moisture

5. Then you could add the optional ingredients here if you wanted to.

6. Put a chunk of coconut oil in a frying pan and melt on the lowest heat

7. I use a metal 1/2 cup measure to shape the fritters. Place some mixture into the cup to roughly a 1.5 cm thickness

8. Then gentle ease the mixture out by turning the cup measure upside down and close to the frying pan surface. Let it drop out and then adjust shape with a knife.

9. Flatten slightly with a utensil and fry on each side for 3-4 minutes or until crispy and golden. I turn mine over every few minutes making sure they are evenly cooked on each side.

10. Remove from frying pan and squeeze some lemon or lime juice on them or some fish sauce.

11. Serve - with a bit of mayonaise on top or smashed avocado.

If you make them, I would love to see you tag me in your creations @autoimmune_hub on Instagram!