Vegetarian

Baked Chipotle Sweet Potato and Zucchini Fritters takes 20 minutes to prepare.

Baked Chipotle Sweet Potato and Zucchini Fritters takes 40 minutes to cook.

Baked Chipotle Sweet Potato and Zucchini Fritters makes 6 servings.

The ingredients for Baked Chipotle Sweet Potato and Zucchini Fritters are:

/4 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)
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

Here is how you make Baked Chipotle Sweet Potato and Zucchini Fritters:

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 plastic wrap and make for handy lunchbox food.http://www.averiecooks.com/2012/09/baked-chipotle-sweet-potato-and-zucchini-fritters.html Serving Size: makes 6 frittersNumber of Servings: 6Recipe submitted by SparkPeople user GREENEYES_.

The nutritional information for Baked Chipotle Sweet Potato and Zucchini Fritters is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 116.6

• Total Fat: 8.6 g
• Cholesterol: 51.7 mg
• Sodium: 214.8 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 1.8 g
• Protein: 2.0 g