Baked Zucchini/Sweet Potato Fritters with Agave-Mustard Dipping Sauce

Little delicate discs of deliciousness!  Never knock those recipes that do not call for a lot of ingredients!  Sometimes keeping things simple can go a long way!

Of course these would be great if you pan fried the fritters, but who wants to feel greasy and weighed down????...especially during these hot and humid months (depending where you reside)!!!  Not me!
Keepin' it light, clean and sexy with great taste is what I am about!

I played around a bit with this recipe because these fritters can be quite delicate in regards to keeping their form.  I added in some TVP (textured soy protein) in order to maintain shape, though if you are soy free and/or do not have this in your "plantry", I would suggest additional whole wheat flour or your choice of bread crumbs (my go to bread crumb is panko).

 Ingredients (yields 6 fritters):
1 zucchini
1/2 sweet potato
1 tbsp sriracha
s + p
1 tsp vegan egg replacer powder mixed with water
2 tbsp whole wheat flour
1/4 c panko crumbs or 1/4 c TVP  (adjust to water content)

sauce:
mustard
raw agave nectar

Directions:
 Preheat oven to 375

Shred zucchini and sweet potato with a cheese grater.

Make sure that after you are done shredding your veggies that you squeeze tight the shreds to eliminate the water content.  Paper towels work great to soak up the extra water.   Zucchinis hold in a lot of water and will definitely affect the baking process if you do not dry out!  You don't want a sloppy mess when baking these little guys.


After taking out the natural water content, throw your shreds in a bowl and mix in flour, panko, sriracha, salt, pepper and egg replacer.  Form into flat discs, place in a lightly oiled baking dish and bake for 30-45 min.  Flip once very carefully with spatula.
In meantime, mix together mustard and agave nectar.

And there you have it!  Enjoy as an appetizer or an entree.

Baked Zucchini/Sweet Potato Fritters with Agave-Mustard Dipping Sauce