Spiced Sweet Potato Fritters
These crispy and flavorful Sweet Potato Fritters are made with simple pantry ingredients and spiced with curry for a warm, savory kick. Light yet filling, they’re rich in fiber and nutrients, making them a healthier alternative to traditional fried snacks. Perfect with yogurt, sour cream, or applesauce, they’re an easy side dish, appetizer, or snack that everyone will love.
Equipment
- 1 large mixing bowl
- 1 box grater or food processor with grater attachment
- 1 sauté pan (large, heavy-bottomed)
- 1 Baking sheet
- 1 fish spatula
- 1 measuring cup (¼ cup size)
Ingredients
- 2 large eggs
- 1 ½ tablespoons curry powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 ¼ – 1 ½ pounds sweet potatoes peeled (about 2 medium)
- ½ cup all-purpose flour or whole-wheat/gluten-free blend
- 4 scallions minced (about ¾ cup) + extra for garnish
- Neutral frying oil avocado or canola
Instructions
- Prepare the Mixing Base: In a large mixing bowl, crack the eggs and whisk them thoroughly until smooth and lightly frothy. Add the curry powder, kosher salt, and black pepper. Drizzle in the olive oil and whisk again until everything is fully combined into a seasoned egg mixture. This creates the flavorful base that will coat the sweet potatoes and help bind the fritters together.
- Grate the Sweet Potatoes: Peel the sweet potatoes and grate them using the large holes of a box grater, or use a food processor fitted with the shredding disk for faster results. Grate only right before mixing to preserve freshness and prevent discoloration. Once shredded, gently pat the potatoes with a clean kitchen towel to remove any excess moisture. This step ensures your fritters will be crisp and not soggy.
- Combine and Toss the Ingredients: Add the shredded sweet potatoes directly into the egg mixture. Sprinkle in the flour and minced scallions. Using a spatula or clean hands, gently toss everything together until the sweet potatoes are evenly coated. The mixture should feel moist but sturdy—if it seems too wet, add a touch more flour; if too dry, an extra beaten egg can help. This careful balance helps the fritters hold their shape during cooking.
- Shape the Patties: Using a ¼-cup measuring scoop, portion out the mixture and press it firmly into round patties about 4 inches wide and ½ inch thick. Place each formed fritter onto a plate or baking sheet in a single layer. Press them gently to flatten slightly, making sure the edges are compact. Forming consistent patties ensures even cooking and a beautiful golden crust.
- Heat the Frying Oil: Pour enough neutral oil, such as avocado or canola, into a large sauté pan so it reaches about ¼ inch up the sides. Place the pan over medium heat and allow the oil to heat until shimmering. To test readiness, drop in a small shred of potato—if it sizzles immediately, the oil is hot enough. Proper oil temperature is essential for fritters that are crisp on the outside yet tender inside.
- Fry the Fritters in Batches: Carefully slide 3–4 patties into the hot oil, spacing them apart so they do not touch. Cook without moving them for 2–4 minutes, or until the bottoms develop a deep golden-brown crust. Gently flip each fritter using a fish spatula, and continue frying for another 2–4 minutes until the second side is equally browned. Avoid overcrowding the pan, as this lowers the oil temperature and leads to soggy fritters.
- Drain and Keep Warm: Once the fritters are fully cooked and golden, transfer them to a baking sheet lined with paper towels to drain excess oil. If making a large batch, keep the cooked fritters warm by placing them in a 250ºF oven while you finish frying the rest. This helps them stay crisp until serving.
- Repeat Until Finished: Continue frying the remaining patties in batches, adjusting the oil level if needed. Make sure the oil regains heat between batches for consistent crispiness. By the end, you should have around 14 golden fritters, ready to serve.
- Garnish and Serve: Arrange the fritters on a serving platter. Sprinkle with additional chopped scallions for a fresh, bright finish. Serve hot with your choice of creamy Greek yogurt, tangy sour cream, or naturally sweet applesauce on the side. These dips balance the warmth of the curry spice and the subtle sweetness of the potatoes.
Notes
- Always shred sweet potatoes just before cooking to keep them fresh and prevent discoloration.
- The mixture should feel moist but not watery; add extra flour if it feels too loose.
- Keep oil hot but not smoking — this ensures crisp edges without burning.
- Fry in small batches to avoid overcrowding and soggy fritters.
- Serve immediately for the crispiest texture, but they can also be kept warm in the oven.
