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Crispy sweet potato fritters stacked on a blue and white speckled tray with a wooden bowl filled with yogurt off to the side. Sliced scallions scattered over top.

Sweet Potato Fritters (6 Ingredients)

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5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Yield 14 fritters (7 servings)
Category Appetizer
Cuisine American
Author Lauren Grant

Description

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.

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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.

Equipment

saute pan
baking sheet
fish spatula

Notes

Storage: 
  • 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.
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. So flour and egg come in handy to help us 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.

Nutrition

Serving: 2frittersCalories: 160kcalCarbohydrates: 11.5gProtein: 4.5gFat: 11gSaturated Fat: 2gCholesterol: 106mgSodium: 290mgFiber: 1gSugar: 0.5g
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