The trick to getting these fritters to stick together is to draw some of the water out of the grated zucchini. To do this, place the grated zucchini in a colander and toss and coat with a generous pinch of salt. Set the colander in a large bowl (to catch the water from the zucchini), cover and leave for 1 hour or longer, if possible. Refrigerate if leaving for a longer period of time (You can leave this overnight in the frig). During this time, the salt will help to pull the moisture out of the zucchini so you’re not left with soggy fritters.

Meanwhile, heat oven to 425 degrees.

Grate the sweet potatoes (skin too). Melt 2 tablespoons of coconut oil on high in the microwave for 20-30 seconds. In a medium sized mixing bowl, toss the potatoes with the oil. Turn out onto a baking sheet lined with parchment paper.

Bake for 15-20 minutes, until golden brown. Remove from the oven and carefully add the potatoes to a medium sized mixing bowl. Once cooled, add the zucchini. Grab handfuls of the zucchini and squeeze out any excess water before adding to the rest of the ingredients. Add the chives, egg yolk, and flour and salt and pepper to taste. Use your hands shape into 5-8 thin, small patties and chill until ready to cook.

Heat a medium sized skillet over medium high heat and add the remaining coconut oil. Once the oil has melted and is hot, add a few fritters to the skillet, cooking for approximately 4 minutes on each side, until golden and cooked through.