Grate the sweet potato and zucchini. Transfer the shredded zucchini to a large bowl lined with paper towels or a clean kitchen towel, cover with another towel layer, and let it rest for 15 minutes so moisture is absorbed. After resting, gather the towels and firmly squeeze the zucchini to expel as much liquid as possible to prevent soft, watery fritters.

In a large mixing bowl, combine the drained zucchini, grated sweet potato, and all remaining ingredients. Stir thoroughly until the mixture is evenly distributed and holds together when pressed, which helps the fritters stay intact during baking.

Portion approximately 1/4 cup of the mixture per fritter, then shape into small patties and gently flatten. Keep the patties similar in size to promote even baking.

Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly mist with olive oil. Arrange the patties on the sheet and brush each with a small amount of olive oil for added crispness. Bake for 20–25 minutes, then raise the oven temperature to 425°F (220°C) for the final 5 minutes to deepen the golden color.

Remove the fritters once they are uniformly golden brown. Serve warm with a preferred dip or alongside a salad as a savory side.