These crispy vegan sweet potato fritters are a flavorful, wholesome snack or meal that’s perfect for busy days.
Packed with fiber, plant-based protein from flaxseed, and heart-healthy fats from olive oil, they’re naturally low in saturated fat and easy to digest.
Quick to prepare and versatile, they’re ideal for breakfast, dinner, or meal prep alike.
Vegan Sweet Potato Fritters
Equipment
- Grater (for sweet potato)
- Small mixing bowl (for flax egg)
- Large mixing bowl (for fritter mixture)
- Frying pan or skillet (for cooking)
- Spatula (for flipping fritters)
Ingredients
- 1 medium sweet potato ≈10 oz / 300 g, peeled and grated
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 large onion finely chopped
- ⅓ cup sweetcorn
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Instructions
- Prep the Sweet Potato – “Grating Gold”Start by peeling the sweet potato carefully with a vegetable peeler. Once peeled, use the large side of a grater to shred the sweet potato into thin, uniform pieces. This ensures that your fritters cook evenly and develop a golden, crispy exterior. Place the grated sweet potato into a large mixing bowl, making sure there are no large chunks.
- Make the Flax Egg – “Plant-Powered Binder”In a small mixing bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well to combine, then let it rest for 10 minutes. During this time, it will thicken into a gel-like consistency. This natural flax egg acts as a binder, holding your fritters together without the need for animal products.
- Chop the Onion – “Flavor Base Prep”Peel and finely chop the large onion. The finely diced onion will blend seamlessly into the fritter mixture, adding moisture and a subtle savory sweetness that enhances the flavor of the sweet potato.
- Mix the Fritter Ingredients – “Flavor Fusion”Add the chopped onion, sweetcorn, flour, salt, cumin, paprika, tomato paste, soy sauce, and the prepared flax egg to the bowl with grated sweet potato. Using a large spoon or your hands, mix everything thoroughly until all ingredients are evenly incorporated. The mixture should be sticky but manageable, ready to form into fritters.
- Shape the Fritters – “Perfect Patties”With clean hands, take a small handful of the mixture and shape it into a round patty, approximately 2-3 inches in diameter. Flatten each patty slightly to ensure even cooking. Repeat this process until all the mixture is shaped into fritters. You can adjust the size depending on whether you want snack-sized or larger meal-sized fritters.
- Heat the Pan – “Sizzle Setup”Place a large frying pan or skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until shimmering but not smoking. This ensures that the fritters will crisp up nicely without sticking to the pan.
- Cook the Fritters – “Golden Crisp Magic”Carefully place the shaped fritters into the hot skillet using a spatula. Cook for 3-4 minutes on the first side, pressing gently with the spatula to slightly flatten them. Flip each fritter and cook for an additional 3-4 minutes on the other side, until the exterior is golden brown and crispy, and the inside is cooked through.
- Drain and Serve – “Ready to Enjoy”Once cooked, transfer the fritters onto a plate lined with a paper towel to absorb any excess oil. Serve immediately while hot, paired with your favorite dipping sauce, vegan yogurt, or a fresh salad. These fritters are also excellent for meal prep and can be stored in the refrigerator or freezer for later enjoyment.
- Oven-Baked Alternative – “Hands-Off Crispy”For a lighter version, preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Place the fritters on the tray and brush both sides lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crisp. This method gives you all the flavor with less oil.
- Freezing Tips – “Prep Ahead Convenience”If you want to make these fritters in advance, freeze them individually on a parchment-lined tray first, then transfer to a ziplock bag with parchment paper between layers. They will keep for up to 2 months. Reheat directly from frozen in a skillet or oven at 350°F (180°C) for 25 minutes until warmed through and crispy.
Notes
- Grate the sweet potato finely for an even, crispy texture.
- The mixture should be slightly sticky but not too wet.
- Use a non-stick or well-seasoned skillet to prevent sticking.
- For a healthier option, bake fritters in the oven and brush lightly with olive oil.
- Adjust spices like paprika, cumin, or salt to suit your taste.
- Let the mixture rest 5–10 minutes before cooking for improved texture and flavor.
- Press each patty gently before cooking to help them hold together.
- Avoid overcrowding the pan to maintain proper frying temperature.
Chef’s Secrets: “Secrets To Perfectly Crispy Fritters”
The key to a golden, crispy fritter lies in balance—moisture, binder, and heat.
Make sure your flax egg is properly gelled to hold the ingredients together, and avoid overcrowding the pan, which lowers the temperature and prevents crisping.
Press each patty slightly before flipping for even cooking. You can enhance flavor by adding finely chopped herbs like parsley or chives, or a pinch of smoked paprika for a subtle depth.
Olive oil works best for frying due to its mild flavor and healthy fats.
Serving Suggestions: “Ways To Enjoy Fritters Deliciously”
Sweet potato fritters are incredibly versatile. Serve them for breakfast with avocado and a dollop of vegan yogurt, or enjoy them as a light dinner alongside a fresh green salad or roasted vegetables.
They pair beautifully with tangy dips like vegan sour cream, garlic aioli, or a zesty tomato salsa.
For a snack, serve warm with your favorite hot sauce or ketchup. These fritters also make a fun addition to a plant-based lunchbox or picnic.
Storage Tips: “How To Store Fritters Safely”
Cooked fritters can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a skillet over medium heat or in a preheated oven at 350°F (180°C) until warm and crispy.
For long-term storage, freeze uncooked or cooked fritters individually on a parchment-lined tray, then transfer to a ziplock bag with layers of parchment between them.
They can be kept frozen for up to 2 months and reheated directly from frozen.
Frequently Asked Questions
1. Can I make these fritters gluten-free?
Yes! Simply replace the all-purpose flour with chickpea flour, rice flour, or a gluten-free blend.
The fritters will still hold together well with the flax egg and retain a crispy texture.
2. Can I use canned corn instead of fresh?
Absolutely. Drain canned sweetcorn well before adding it to the mixture to prevent excess moisture, which could make the fritters soggy.
3. How can I make these fritters oil-free?
You can bake the fritters in the oven at 350°F (180°C), brushing lightly with a little olive oil or using a non-stick spray.
They will still be crispy and flavorful without deep frying.
4. Can I add other vegetables to the mixture?
Yes! Finely grated carrots, zucchini, or bell peppers work beautifully.
Just squeeze out excess moisture from watery vegetables like zucchini to maintain the right texture.
5. How do I prevent fritters from falling apart?
Make sure the flax egg has fully gelled before mixing and avoid adding too much liquid.
Pressing each patty gently and cooking over medium-high heat helps them hold their shape while developing a golden crust.
