These gluten-free sweet potato and haloumi fritters are all you want fritters to be – soft inside, crispy on the outside, and absolutely scrumptious!
According to Google Trends, fritter recipes are popular all year round. And is anyone really surprised that people are on the lookout for delicious fritter recipes? I am certainly not, because I love fritters.
My favorite is the original German vision – rosti with potatoes, sour cream, and smoked salmon, yum! But today I wanted to make something a little different and take it to another level. Fitters made with sweet potato and halloumi cheese, sooo good!
This recipe is extremely easy to prepare. However, I do recommend you have a good quality grater to grate the potatoes. Sweet potatoes are very firm and are not easy to grate if your grater is not sharp. If you cook a lot it is a good idea to invest in a good quality grater or a kitchen machine.
How to serve sweet potatoes and haloumi fritters?
My favourite part about fritters is that you can eat them at any time during the day. They make perfect breakfast or brunch with a poached or fried egg and a dollop of fresh yoghurt. They are also absolutely legitimate on the lunch or dinner table, served with a salad on the side.
So to wrap it up for today, this gluten-free recipe is a great addition to your recipe collection. Delicious, easy to make, and family-friendly. Don’t forget to pin it and if you made them let me know how you went in the comments below.
Delicious Gluten-Free Sweet Potato and Haloumi Fritters with Tzatziki Dip
- 1 cup organic Greek yoghurt
- 1 small Lebanese cucumber or a 1/4 of a long continental cucumber coarsely grated, juice discarded
- 2 tbsp of freshly squeezed lemon juice
- 1/4 dried mint optional
- Salt and pepper to season
- 4-5 radishes finely sliced
- A handful of baby spinach washed and drained
- Heat some olive oil in a frying pan over medium heat. Using a measuring cup or a large tablespoon spoon the mixture into the frying pan and flatten the dough with a spatula.
- Fry the fritters for approximately 4 minutes on each side until they are nice and golden.
- Take the fritters out of the frying pan and put them on the plate with the kitchen paper towel to remove excess oil. Keep warm.
- Repeat with the remaining batter.
- Grate the cucumber and using your hand or a clean muslin squeeze all the liquid out of it.
- Put a cup of yoghurt into a bowl and add grated cucumber and pressed garlic.
- Season with salt, pepper, and dried mint, mix, and refrigerate until ready to serve.
- Tzatziki will stay fresh in the fridge if stored in an air-tight container or Masson jar for up to 2 days.
- Serve with baby spinach and tzatziki sauce and enjoy!
Love this recipe? Try other gluten-free fritters recipes:
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