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This gluten free and guilt free Zucchini, Sweet potatoes and Chicken fritters is made with chickpea flour/ gram flour is super delicious, slightly crispy and herby and is perfect with this Honey-Mustard Yogurt Dip. Perfect for sharing!!


  • 250 gms Chicken breast, finely chopped
  • 1 zucchini, washed and grated
  • 1 medium sized sweet potato, washed peeled and grated
  • 2-3 spring onions, chopped
  • 2-3 fresh green chillies
  • 1/2 cup fresh coriander leaves, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp amchur powder (dried mango powder) or you can use 1 tbsp lemon juice
  • 1/2 tsp amchur powder (dried mango powder) or you can use 1 tbsp lemon juice
  • 1/2 cup Gram flour (Chickpea Flour)
  • 1 tbsp Rice flour
  • 2-3 tbsp Cashew nuts, chopped
  • 2-3 tbsp Almonds, chopped
  • salt
  • vegetable oil
  • 1/4cup Yogurt, beaten
  • 2 tbsp honey
  • 2 tsp dijon mustard
  • 1/2 tsp lime juice
  • salt
  • pepper


  1. Grate the zucchini and place into a colander. Squeeze out all the moisture from the zucchini with your hands and place the zucchini into a large bowl.
  2. Add the rest of the ingredients except the oil into a bowl and mix well and let the batter sit for 5-10 mins.
  3. Heat oil in a large skillet over medium heat.
  4. Drop a spoonful of batter onto the hot skillet and flatten it slightly.
  5. Cook 5-6 minutes on each side or until golden brown.
  6. Place the fritters onto a plate lined with a paper towel and then continue with the rest of the batter.
  7. Meanwhile to prepare the dipping sauce, in a small bowl add yogurt, honey, lime juice, mustard, salt and pepper and mix everything well.
  8. Serve these hot Zucchini Sweet Potatoes and Chicken Fritters With creamy Honey-Mustard Yogurt Dipping sauce.

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