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Sweet Potato Fritters

Sweet potato fritters are crispy, golden-brown snacks that showcase the earthy sweetness of roasted sweet potatoes balanced with savory spices. They are made by shredding sweet potatoes, mixing them with flour and seasonings, and frying until crisp on the edges, resulting in a tender interior and crunchy exterior. Perfect as a quick snack or appetizer, they combine comfort with a touch of culinary curiosity.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sweet potatoes firm, bright orange, peeled and grated
  • 1/2 cup all-purpose flour can substitute rice flour for a lighter texture
  • 1 large egg beaten; for vegan, substitute with flaxseed meal and water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt sea salt preferred
  • 2 tablespoons neutral oil vegetable or canola for frying
  • a handful fresh cilantro chopped, optional for garnish

Equipment

  • Large mixing bowl
  • Box grater
  • Spatula
  • Non-stick skillet or cast-iron pan
  • Slotted spoon or spatula

Method
 

  1. Peel and grate the sweet potatoes using a box grater, then squeeze out excess moisture with a clean cloth or paper towel. This helps the fritters crisp up nicely.
  2. In a large mixing bowl, combine the grated sweet potatoes with the flour, beaten egg, cumin, smoked paprika, and salt. Use a spatula to fold everything together until just incorporated; the mixture should be sticky but manageable.
  3. Heat a non-stick skillet or cast-iron pan over medium heat and add about two tablespoons of neutral oil. Once it shimmers and is hot enough to make a crackling sound, you’re ready to fry.
  4. Using a spoon or your hands, scoop about two to three tablespoons of batter and gently shape into flat patties, roughly 1 cm thick. Carefully place each fritter into the hot oil, spacing them apart.
  5. Fry the fritters for 3-4 minutes on each side, until they turn deep golden brown and crispy. You’ll hear a gentle crackling as they cook, and the aroma will be a warm, smoky scent of spices and sweet potato.
  6. Use a spatula or slotted spoon to flip the fritters carefully, ensuring they fry evenly on both sides. Adjust the heat if they brown too quickly or too slowly.
  7. Once golden and crispy, transfer the fritters to a paper towel-lined plate to drain excess oil. Lightly sprinkle with extra salt or herbs if desired while still hot.
  8. Allow the fritters to rest for a minute, then garnish with chopped cilantro for a fresh, vibrant touch. Serve immediately while warm and crispy.

Notes

For vegan options, substitute the egg with flaxseed meal mixed with water. For gluten-free, use rice flour instead of all-purpose flour. Keep oil at a steady 180°C (350°F) for optimal crispiness. Reheat in a hot skillet to restore crunch if making ahead.