These Sweet Potato Fritters use just 6-ingredients and are the perfect side dish or appetizer recipe. Crunchy on the ends and tender in the middle, they’re delicious paired with Greek yogurt, apple sauce, or sour cream. They’ll be a true crowd-pleaser at any party or gathering.
We love making an easy fritter, it can be a quick dinner on a weeknight, an easy side dish for any meal, or a great appetizer for a party. These Sweet Potato Fritters are so easy to make with just 6-ingredients. Simply grate fresh sweet potatoes, mix them with eggs and flour, and before you know it you have crunchy yet tender patties that are truly addicting.
When we make these sweet potato patties for a crowd, we like to add a bunch of toppings to pair with them. It’s similar to a latke bar just with these sweet potato patties. Some of our favorites are sour cream, apple sauce, scallions, salmon roe, cilantro, and hot sauce or chili crunch are just a few ideas.
We add a bit of curry powder to add some rich flavor to each bite, but you can customize with any of your favorite spices. The best part is, you can cook a large batch of these in advance and keep them warm for up to an hour before guests arrive.
If you love a great sweet potato recipe, we have plenty for you to try! Sweet Potato Hummus, Sweet Potato Ravioli, and Hasselback Sweet Potatoes are all some of our favorites.
What’s to Love About This Recipe
- 6-ingredient recipe. With a short ingredient list and prep time, this side dish or appetizer is great for entertaining and also something everyone will love.
- Easy to customize. We use curry powder to add warm spice and flavor to these patties, but you could use any fresh herbs and spices you desire to change up the flavor.
- Add a toppings bar. These sweet potato patties are delicious with a dollop of Greek yogurt, sour cream, apple sauce, as well as pomegranate seeds, minced jalapeño, and apple. The options for topping are endless.
Ingredients
- Large eggs: Are key to binding everything together and giving the fritters their shape.
- Curry powder: Adds a bold warmth to these fritters. You can also use ground cumin, chili powder, or coriander.
- Extra-virgin olive oil: Helps to keep the interior of the fritters moist. We love the flavor of a good olive oil in this recipe though coconut oil or roasted peanut oil would also be delicous.
- Sweet potatoes: The main ingredient, these potatoes will be grated on a box grater and then assembled.
- All-purpose flour: Helps with binding everything together. You can also use whole-wheat or a gluten-free flour blend if preferred.
- Scallions: Adds a nice light onion flavor and fresh green color.
- Neutral oil: Such as avocado or canola oil, this is used for frying the fritters. We like a neutral oil for it’s mild flavor but also because they have a higher smoke point.
How to Make Sweet Potato Fritters
- Start by mixing together the eggs, oil, curry powder and salt and pepper.
- Peel and shred the sweet potatoes. You can shred them on a box grater, but for ease I recommend using the food processor with the grater attachment.
- Add in the shredded potatoes, the flour and the scallions. Mix this well to combine.
- Now it’s time to form them. Divide the mixture into ¼ cup scoops and form into 4-inch patties. Transfer them to a baking sheet or plate.
- On to cooking! Add enough oil to a large sauté to measure ¼-inch. Heat the oil over medium until it’s shimmering then add 3–4 patties (don’t over-crowd the pan!) and cook until golden brown on the first side, this will take 2 to 4 minutes.
- Flip the fritters and continue cooking until they are deeply browned on the second side, another 2-4 minutes.
- Using a slotted spatula (a fish spatula is great for this), transfer the fritters to a paper towel lined baking sheet to drain. Repeat cooking with the remaining fritters.
- Serve immediately after cooking!
Pro Tips
- Make sure your frying oil is hot enough. This is essential to cooking the fritters properly and getting that crunchy outside yet tender inside. You can test the oil by adding a string of a potato to the skillet and seeing if it sizzles.
- Grate the potatoes right before mixing. This is not a step to do in advance, you want the potatoes to be as fresh as possible when shredding so they bind together properly and also have nice texture.
- To prevent them from falling apart, add enough flour and egg. Sweet potatoes don’t have as much natural starch to help them bind together as russet potatoes do. So flour and egg come in handy to help you make these fritters and bind the grated potato together.
- Swap the all-purpose flour for whole wheat or gluten-free. Yes, any of these flours will work if you have a preference.
Storage and Freezing
Store any leftover fritters in an airtight container in the fridge for up to 3 days. You can reheat them in a nonstick skillet over low heat for a few minutes or in the oven or toaster oven for a few minutes as well until warmed through.
Freezing leftover fritters isn’t recommended as it can change the texture and make them soggy.
You can cook the patties in advance and keep them warm in a 250ºF before guests arrive for a party.
FAQs
Yes, you can also use russet potatoes to make a latke version of these fritters. Carrots or zucchini would also work nicely too, you may need an extra egg to help bind the carrots together.
Try adding fresh herbs and spices, such as thyme, rosemary, chives, cumin, or coriander.
You may not have enough flour to bind the potato together. Sweet potato doesn’t have as much starch as a russet potato to help them bind, so add a bit more flour or even more beaten egg to help them stay together. Also, be sure to really pack the mixture together. You amy just need to compact the mixture a bit more.
More Easy Sweet Potato Recipes
Sweet Potato Fritters (6 Ingredients)
Description
Ingredients
- 2 large eggs
- 1½ tablespoons curry powder
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1¼–1½ pounds sweet potatoes, peeled (about 2 medium)
- ½ cup all-purpose flour (can also use whole-wheat or gluten-free flour blend)
- 4 scallions, minced (about ¾ cup) + more for garnish
- Neutral oil, such as avocado or canola oil, for frying
Instructions
- In a large bowl, beat eggs, 2 tablespoons olive oil, curry powder, salt, and pepper together.
- Shred peeled sweet potatoes on a box grater or using a food processor fitted with grater attachment.
- Add shredded sweet potatoes, flour and scallions, toss to combine.
- Using ¼ cup measure, scoop mixture and form into 4-inch patties; arrange on a baking sheet or plate.
- Add enough oil to a large sauté to measure ¼ inch. Heat over medium until shimmering. Add 3–4 patties and cook until golden brown on first side, 2-4 minutes. Flip and continue cooking until deeply browned, 2-4 minutes more. Transfer to a paper towel lined baking sheet to drain (a fish spatula is great for this).
- Repeat with remaining mixture.
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Equipment
Notes
- Store any leftover fritters in an airtight container in the fridge for up to 3 days. You can reheat them in a nonstick skillet over low heat for a few minutes or in the oven or toaster oven for a few minutes as well until warmed through.
- Freezing leftover fritters isn’t recommended as it can change the texture and make them soggy.
- You can cook the patties in advance and keep them warm in a 250ºF before guests arrive for a party.
