Peel sweet potato and cut along with the zucchini into large chunks. Place sweet potato in a food processor and process on medium for 20 seconds, add zucchini and continue processing until the vegetables are finely diced. Add eggs, salt, pepper, turmeric and process to combine. Add flour and pulse a couple of times or until the flour is incorporated into the mixture.

Heat a large frying pan over medium high heat. Drizzle the pan with enough olive oil to coat. Cook 3-4 fritters at a time; dollop in about ¼ cup of the mixture per fritter into the hot pan, spreading and flattening gently (I love using a spring-loaded ice cream scoop for this). Reduce heat to medium and cook for 2 minutes, cover and cook for a further 2 minutes. Flip then cook, covered for 3-4 minutes. Remove from the pan and repeat the process with the remaining batter.

Serve 3-4 fritters per person with a side of avocado, salmon or cooked bacon, salad greens and basil pesto, if using.

Store any remaining cooled fritters in an air-tight container in the fridge for up to 3 days or freeze and add to scrambles or serve as filling for sandwiches!