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Sweet Potato Fritters Recipe
Elena Elliott
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.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Side Dish
Cuisine
European
Servings
12
fritters
Calories
380
kcal
Ingredients
1x
2x
3x
For fritters:
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
tbsp
of rice flour
Salt and pepper to season
For dip:
1
cup
Greek yoghurt
1/2
lemon
juiced
6-7
mint leaves
finely chopped
Salt and pepper to season
Instructions
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.
Dip:
Mix yoghurt, lemon juice, mint, salt, and pepper in a small mixing bowl and serve immediately.
Nutrition
Serving:
3
fritters
Calories:
380
kcal
Carbohydrates:
23
g
Protein:
10
g
Fat:
27
g
Keyword
gluten-free, sweet potato fritters
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