Mikaela Reuben is a private chef for umpteen actors whose names you’d recognize and apparently they all have one thing in common: cravings for these veggie fritters.

Mikaela says, “Because these vegetable-dense morsels of goodness are easy to eat on movie sets, yam and zucchini fritters have become a favorite for some of my actor clients. They are a great way to satisfy a snack craving, and they make a wonderful addition to a breakfast with eggs, as a topping on a lunch salad, or as a part of dinner! Yams are rich in fiber and vitamin A, and taste amazing served in this smoky fritter form.”

We are loving this recipe – and the woman who whipped it up is pretty swell too! Mikaela’s approach to nutrition and health-coaching is all about finding super-personalized fits for her clients. She bases menus on nutrient-dense foods and delicious recipes that cut sugar, gluten and dairy without sacrifice. If you’re in the market for a new private chef, Mikaela is your girl. For the rest of us, homemade zucchini fritters all around!

Smoky Yam + Zucchini Fritters
makes approximately 25-26 fritters


3 cups grated peeled yam
2 ½ cups grated zucchini
1 cup grated sweet onion
1 Tbsp dijon mustard
2 Tbsp olive oil
1 ½ tsp smoked paprika
2 tbsp honey
1 tsp sea salt
½ tsp fresh ground pepper
1 tsp garlic powder
2 cups finely ground almond meal


Preheat oven to 350°.

Add the yam, zucchini and onion to a bowl.

In a separate dish mix the dijon, olive oil, smoked paprika, honey, sea salt, pepper and garlic powder. Stir well to combine.

Add this sauce to the grated vegetables and coat well.

Add almond meal and mix everything together well with hands.

Shape small patties into circles that are 2-inches wide and 1-inch thick. 

Place parchment onto a baking sheet and spray or rub with olive oil or coconut oil. Place fritters on sheet equally spaced from one another.

Bake 40 minutes on one side then carefully flip and bake for 40 on the other side.

Let fritters cool and then eat!

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