Crispy sweet potato fritters! Dipped into delicious lemon yoghurt dip. Hmmm... I loved them from the first time I made them. Try this recipe and you will love them too.
I love sweet potatoes. Not only do they taste delicious, but they are a real powerhouse of vitamins. Just one sweet potato gives you 400% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's defence against germs and viruses (source).
These sweet potato fritters are:
- Easy to make
- Crowd pleasers
- Great appetizer
- Great as lunch or appetizer
- Sweet potato.
- Potato. Any white potato will work
- Feta cheese. I used Greek feta, but you can use Danish or any other feta cheese you prefer.
- 2 large eggs
- Parsley. Feel free to swap for dill, or add both for even more green benefits.
- Extra virgin olive oil for frying. I strongly recommend not to use vegetable oil in your cooking, especially not canola oil.
- Rice flour
- Salt and black pepper to season. I use sea salt.
- Greek yoghurt
- Lemon, for juicing. Fresh is the best.
- Fresh mint leaves
- Salt and pepper to season
These sweet potato fritters are gluten-free
Yes, yes, yes, they are! GLUTEN-FREE! I used rice flour because I found it makes them very light and fluffy, but you can use any all-purpose flour you have in your pantry. You also could use buckwheat flour, it will add some nutty flavour.
How to make fritters
- 1. Wash and peel your vegetables.
- 2. Using a box grater or a food processor, grate potatoes and carrots. Squeeze any excess moisture out of potatoes. Transfer them into a large mixing bowl.
- 3. Crumble the feta and add it to the vegetables, mix.
- 4. Lightly beat egg in a small bowl and add it to the sweet potato mixture. Mix.
- 5. Chop parsley and add them to the bowl.
- 6. Add flour, salt and pepper and mix gently, until just combined. Do not overmix the batter.
- 7. Let batter sit for 10 minutes. You can use this time and clean up the kitchen or make the dip
- 8. Heat enough oil in a frying pan over medium-high heat.
- 9. Once the pan is hot, turn the heat down to medium-low. It is time to cook the fritters.
- 10. Using a large tablespoon, spoon the mixture into the pan and fry the fritters for c.5 minutes, until they are golden brown. Turn them to the other side, using a spatula or two forks, and fry them for another 5 minutes, until fritters are cooked through.
- 11. Place two paper towels on a plate or a baking tray.
- 12. Take the fritters out of the pan and place them on paper towels. This will absorb the excess oil.
- Repeat steps 8 to 12 with the remaining batter.
Mix the dip
Combine yoghurt, lemon juice, chopped mint leaves, and salt in pepper In a medium-sized bowl. Refrigerate until needed.
What flour to use
I used rice flour in this recipe and I found it worked the best, but you can use:
- Brown rice flour.
- Your everyday gluten-free flour instead.
- Buckwheat flour. It will add some nutty, earthy flavour to the fritters.
- Wheat flour. In case you don't follow a gluten-free diet, you can swap the rice flour for the wheat flour one-to-one, preferably wholemeal flour.
Pro tips and troubleshooting
Squeeze all the excess liquid out of grated vegetables. This step is very important. If you will have too much liquid, your fritters will be dense and too moist.
Do not turn fritters before they are golden brown and crispy on one side, otherwise, they will fall apart. Once they are cooked, it should be no problem to flip them.
If you have some excess liquid built up in the batter at the end of cooking, don't worry, just try not to scoop it when taking the next spoon.
Use a non-stick frying pan with a heavy bottom to avoid sticking and burning.
How to serve
You can serve them on a platter with the dip on a side. Or why not top each fritter with the dip for a large crowd? Sprinkle some chilli powder and chopped green onion on top. Perfect party food!
How to store
Place any leftover fritters in an air-tight container and refrigerate for up to 3 days.
How to freeze
These sweet potato fritters can also be easily frozen. Make sure, they are completely cooled before freezing them. Transfer fritters into an air-tight freezer container, separated by some parchment paper. This will stop the fritters from getting stuck. Freeze for up to 3 months.
How to reheat
Frozen. If frozen, take the fritters out in the morning and let them thaw out naturally in the fridge or your lunch box. They will be perfect by lunchtime.
To reheat, place them in a frying pan with a teaspoon of extra virgin olive oil and warm them up for 1-2 minutes on each side.
Have many fritters to warm up? Put them in the oven on a wire rack at 200'C (400'F) for 10 minutes. Serve.
Feta. If you don't like feta, you can replace it with halloumi cheese. It will give you a similar salty taste. You can even use your regular cheese such as cheddar or tasty if that is what you prefer.
Eggs. I haven't tried it, but nothing speaks against replacing the egg with chia egg. Please let me know if you try it.
Yoghurt. Not a fan of Greek yoghurt? Any plain yoghurt can be used. Sour cream will work great instead of yoghurt too. And to make it dairy-free or vegan, simply use coconut yoghurt.
Fresh herbs. I thought parsley works very nicely in this recipe, but you can also try to add some green onions, dill or fresh cilantro.
Other fritters recipes you might like:
- Potato Fritters With Smoked Salmon | Gluten-Free
- Delicious Gluten-Free Sweet Potato and Haloumi Fritters with tzatziki dip
- Zucchini And Halloumi Fritters
Let's cook some delicious fritters!Print
Sweet Potato Fritters Recipe (gluten-free)
Crispy sweet potato fritters! Dipped into delicious lemon yoghurt dip. Hmmm... I loved them from the first time I made these fritters. Try this recipe and you will love them too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 fritters 1x
- Category: side dish
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
- 1 medium-size sweet potato, coarsely grated
- 1 medium-size carrot, coarsely grated
- 1 medium-sized potato, coarsely grated
- 100g Greek Feta Cheese, crumbled
- 1 egg
- Parsley leaves handful
- 2 tbsp of rice flour
- Salt and pepper to season
- 1 cup Greek yoghurt
- ½ lemon, juiced
- 6-7 mint leaves, finely chopped
- Salt and pepper to season
- Wash, peel, and coarsely grate sweet potato, potato, and carrot.
- Add feta and egg to the vegetable mixture and mix to combine.
- Chop parsley and add to the vegetables, mix.
- Add rice flour and mix gently until all ingredients are incorporated, do not overmix.
- Heat the olive oil in a frying pan over high medium heat.
- Put the fritter dough in the frying pan, using a tablespoon. Flatten them a little to form a pancake.
- Fry from both sides until fritters are nice and golden and cooked through.
- Put a paper towel on a plate or a baking tray.
- Take the cooked fritters out and put them on the paper towel.
- Repeat steps 5 to 9 with the remaining batter.
Mix yoghurt, lemon juice, mint, salt, and pepper in a small mixing bowl and serve immediately.
- Serving Size: 3 fritters
- Calories: 380
- Fat: 27g
- Carbohydrates: 23g
- Protein: 10g
Keywords: gluten-free, sweet potato fritters