Crispy sweet potato fritters! Dipped into delicious lemon yoghurt dip. Hmmm... I loved them from the first time I made them. Try this easy recipe and you will love them too.
- Ingredients for sweet potato fritters
- Are these sweet potato fritters gluten-free?
- How to make sweet potato fritters
- Pro tips and troubleshooting
- How to serve sweet potato fritters
- How to store sweet potato fritters
- How to freeze
- How to reheat
- Sweet potato fritters recipe
- Sweet Potato Fritters Recipe
- Latest recipes
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).
Reasons to make sweet potato fritters
- Easy to make
- Crowd pleasers
- Great appetizer
- Great as lunch
Ingredients for sweet potato fritters
- 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, free-range if possible.
- 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 using vegetable oil in your cooking, especially not canola oil.
- Rice flour.
- Salt and black pepper to season. I use sea salt.
- Greek yoghurt. Choose organic if possible. My local Aldi has a great selection of organic dairy products.
- Lemon, for juicing. Fresh is the best.
- Fresh mint leaves.
- Salt and pepper to season
Find the full list of ingredients in the recipe card below.
Are these sweet potato fritters gluten-free?
Yes, yes, yes! These delicious crispy potato fritters are 100% 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 sweet potato 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 the eggs in a small bowl and add them 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 the batter sit for 10 minutes. You can use this time and clean up the kitchen and make the dip.
- 8. Heat enough oil in a large skillet over medium-high heat. Do not overheat the oil, it should not smoke.
- 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 ca 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 the 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.
- Keep fritters warm in the oven at 122'F (50'C)
How to make yoghurt dip
Combine Greek yoghurt, lemon juice, chopped mint leaves, and salt & 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, is my first choice.
- You can use 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. But I would encourage you to use rice flour, it really makes a difference.
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 liquids 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 sweet potato fritters
These easy potato fritters served with yoghurt dip are a complete meal on their own. But they also make a great side dish, served with a nice big green salad.
You can also serve them to a large crowd. Place them on a platter with the dip on a side. Sprinkle some chilli powder and chopped green onion on top. Perfect party food!
How to store sweet potato fritters
Place any leftover fritters in an airtight 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 airtight 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.
This delicious recipe can be easily adjusted to your taste:
- 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 a 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.
- Dips. Feel free to use your favorite dipping sauce. Maybe you like hummus or try my creamy avocado lime dip instead.
- 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 (coriander).
Other fritters recipes you might like.
And if you like fritters as much as I do, try one of these simple recipes:
- Potato Fritters With Smoked Salmon
- Gluten-Free Sweet Potato and Haloumi Fritters with tzatziki dip
- Delicious Zucchini Fritters
Sweet potato fritters recipe
Sweet Potato Fritters Recipe
- 1 medium-size sweet potato coarsely grated
- 1 medium-size carrot coarsely grated
- 1 medium-sized potato coarsely grated
- 100 g Greek Feta Cheese crumbled
- 1 egg
- Parsley leaves handful
- 2 tablespoon 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.
We made them for dinner tonight, they are delicious!
Thanks, mum! xx
I am glad you like it!! x
Loved it! Even my very picky husband approved. Thanks!
Colorful and delicious! A real family favorite. Thanks for sharing your recipe!
Potato is my favorite and this recipe is amazing!
These were delicious! Putting them on repeat!