25-Minute Crispy Sweet Potato Fritters
Golden, crispy sweet potato fritters loaded with corn and spices. Quick to prepare, naturally vegan, and packed with fiber, these fritters are perfect for a wholesome breakfast, snack, or dinner. Serve with your favorite sauce or dip for a satisfying plant-based treat.
Equipment
- 1 grater
- 1 Small Mixing Bowl
- 1 large mixing bowl
- 1 Frying pan or skillet
Ingredients
- 1 medium sweet potato about 10 oz / 300 g, peeled and grated
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 large onion finely chopped
- ⅓ cup sweetcorn
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp cumin powder
- ½ tsp paprika
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp olive oil
Instructions
- Prepare the Sweet Potato: Start by peeling your medium sweet potato carefully using a vegetable peeler. Once peeled, use the large side of a grater to shred the sweet potato into fine, even pieces. Grating ensures that the fritters cook evenly and develop a light, crispy texture. Set the grated sweet potato aside in a large mixing bowl while you prepare the other ingredients.
- Make the Flax Egg: In a small mixing bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir thoroughly until fully mixed. Let this mixture sit for about 10 minutes. During this time, it will thicken into a gel-like consistency that acts as a natural vegan binder, holding your fritters together without eggs.
- Chop the Onion: Peel and finely chop one large onion. Aim for small, even pieces so that they cook consistently and blend well with the sweet potato. The onion adds subtle sweetness and depth of flavor to your fritters, balancing the natural starchiness of the sweet potato.
- Combine Dry Ingredients: In your large mixing bowl with the grated sweet potato, add ½ cup of flour, ½ teaspoon salt, 1 teaspoon cumin, and ½ teaspoon paprika. These dry ingredients provide structure, seasoning, and warmth to the fritters, enhancing both texture and taste. Mix thoroughly to ensure the spices are evenly distributed.
- Add Wet Ingredients: Next, add ⅓ cup of sweetcorn, the prepared flax egg, 2 tablespoons tomato paste, and 1 tablespoon soy sauce to the bowl. Stir everything together gently but thoroughly until you have a uniform batter. The mixture should be slightly sticky but moldable. Adjust the texture with a little more flour if it feels too wet.
- Shape the Fritters: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium-high heat. While the oil warms, take a small handful of the mixture and shape it into a flat, round patty about ½ inch thick. Flatten gently to ensure even cooking. Repeat with the remaining mixture, leaving space in between for frying.
- Fry the Fritters: Carefully place the shaped fritters into the hot pan. Cook for 3-4 minutes on the first side without moving them. This allows a golden, crispy crust to form. Once the bottom is nicely browned, flip each fritter carefully using a spatula. Cook the other side for another 3-4 minutes until crispy and fully cooked. The fritters should feel firm and hold their shape when pressed lightly.
- Remove and Drain: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. This keeps them light and prevents greasiness while maintaining their crisp exterior.
- Serve the Fritters: Serve your sweet potato fritters warm with your favorite sauce, dip, or side salad. They’re perfect on their own for breakfast, as a side dish for lunch or dinner, or even as a snack. Enjoy the combination of crispy edges, tender interior, and the natural sweetness of sweet potato and corn.
- Optional Baking Method: For a healthier, oil-free alternative, preheat your oven to 350°F (180°C). Line a baking tray with parchment paper, brush the fritters lightly with olive oil on both sides, and arrange them on the tray. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.
- Freezing and Reheating Tips: Sweet potato fritters freeze beautifully. Place a layer of parchment paper between each fritter and store in a ziplock bag for up to 2 months. Reheat directly from frozen in a skillet over medium heat or bake in a preheated oven at 350°F (180°C) for 25 minutes until heated through and crispy.
Notes
- These sweet potato fritters are naturally vegan and gluten-friendly if you use a gluten-free flour.
- The flax egg is essential for binding, so don’t skip it. It helps the fritters hold together without eggs.
- For extra crispiness, make sure your pan is hot before adding the fritters and avoid overcrowding.
- Sweetcorn adds a subtle sweetness and texture, but you can substitute it with finely chopped bell peppers or zucchini.
- The fritters freeze well and can be reheated directly from frozen for a quick snack or meal.
