Gluten free recipe

Vegan Coconut Sweetpotato Zucchini Fritters with Tamarind Chutney

Vegan Coconut Sweetpotato  Zucchini Fritters with Tamarind Chutney

Sweet potatoes are excellent immune system boosters,  they’re fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar. I started eating this more often after i read about the benefits of sweet potato in an Ayurveda Book, the dark sweet potato has good amount of carotenoid such as beta keratin and vitamin A. Carotenoid which is an antioxidant help promote anti-aging and prevent the onset of various ailments.




Makes 4 Fritters

Sweet Potato: 1 (medium size) boiled mashed

Zucchini: Half. Diced

Desiccated Coconut Flakes: 1 cup (Half cup for fritter dough, half for coating)

Basil Pesto: 1 tsp

Chilli Flakes: Half tsp


Garlic Powder: Half tsp

Olive Oil: 2-3 tbsp


Tamarind Chutney Ingredients:

Tamarind Paste: 2-3 tbsp

Sugar: 2 tbsp

Salt: A pinch

Pomegranate: 3/4 cup



Make the fritters:

Add the chopped zucchini to a thin kitchen towel, sprinkle some salt and leave to drain for 10 minutes. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!

Now combine the sweetpotato, zucchini, salt, coconut flakes (Half cup), chilli flakes together, make round patties. Coat them evenly with coconut flakes.


In a pan, pour some olive oil, cook the fritters well on both sides, the crust will turn light brown and that is when you take out the fritters from the pan.

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Tamarind Chutney:

This sweet and sour chutney is simple and takes only a few minutes to make. In a hot pan, add the tamarind paste, the salt, sugar, let the sugar melt. Keep stirring the paste so that the sugar doesn’t burn, add some water, 2-3 tbsp that will save the chutney from burning. Give this a minute or two to combine well, add the pomegranate to this chutney and its ready.



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