Sweet Potato Fritters for healthy breakfast, Thanksgiving side dish or game watching snack. Easy leftover sweet potato recipe! They are moist and soft inside, crispy outside. Spicy and delicious!
Fried sweet potato fritters are dairy-free and gluten-free. Great dish to make this fall for holidays or weeknight dinner.
This recipe makes around 12 sweet potato fritters. If you are making sweet potato fritters for a crowd, double or triple the recipe. They disappear very quickly, so I won’t judge you, if you make more for yourself!
You will need just 3 ingredients and spices of your choice for this sweet potato fritter recipe! No special equipment needed and less than 40 minutes to prepare and cook tasty and healthy breakfast.
How to make sweet potato fritters
You will need to grate 3 medium-small sweet potatoes. I used old-school grater, but if you have a food processor, it will be much quicker and easier for you.
Add spices at your choice – salt, pepper, onion powder, basil, rosemary and chili powder. You are free to experiment and adjust the spices, depending on what you have in your pantry.
Add almond flour or other gluten-free flour. I think almond flour is a healthy choice!
Add an egg to help glue the ingredients.
Combine all ingredients together with a spatula or spoon. Let it sit 5 minutes.
Meanwhile, on a medium heat the oil in a large pan. I used sunflower oil, but you can substitute to any other vegetable oil for frying.
Form the cutlets from the sweet potato mix with wet hands. If your sweet potatoes are too dry, the mix can fall apart. Add a splash of water to help it stick together. If you want more crispy outside, you can dip them into gluten-free flour before frying.
Fry about 5 minutes on each side, depending on the size of the fritters you formed. To get excess oil off, put them on a paper towel.
If you want a healthier version, you can bake them in the oven, preheated to 180 C / 355 F for 30 minutes. Place the on the tray, layered on a parchment paper!
Why sweet potato fritters are soggy or not crispy?
First, make sure your oil is hot enough, before adding fritters to the pan. You can carefully check with a piece of bread or leftover potato. If it starts sizzling, it is hot.
Your batter shouldn’t be too thin. Add more flour or grated sweet potatoes. That is why shredded sweet potato fritters are crispier than mashed potato pancakes!
If you like fritters crispier and more charred, let them cook couple minute more on each side or form the veggie cutlets smaller.
Storing and reheating shredded sweet potato fritters
You can freeze them in a freezer safe container up to 6 months. Reheat in the oven, preheated to 180 C / 355 F for 15 minutes.
Refrigerate fritters up to 5 days, but keep in mind that they won’t taste as good and crispy as freshly cooked.
Serving sweet potato fritters
I like serving them with plain yogurt or sour cream, sprinkled with greens or scallions. They will taste good with tomato sauce such as Marinara sauce. So simple and delicious!
They are great served warm or cold.
More sweet potato recipes:
Check also our 101 Thanksgiving recipes.
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Sweet Potato Fritters
- pan for frying
- large bowl
- spatula or spoon
- Grater or food processor
- 2-3 sweet potatoes medium-small
- 1 egg medium
- 1 cup almond flour or gluten-free flour
- ½ tsp salt
- ½ tsp black pepper ground
- 1 tsp onion powder
- ½ tsp basil
- ½ tsp rosemary
- ¼ tsp chili powder
- 4 tbsp sunflower oil for frying
- Grate potatoes.2-3 sweet potatoes
- Add spices.½ tsp salt, ½ tsp black pepper, 1 tsp onion powder, ½ tsp basil, ½ tsp rosemary, ¼ tsp chili powder
- Add almond flour.1 cup almond flour
- Add an egg.1 egg
- Combine all ingredients together with a spatula or spoon. Let it sit 5 minutes.
- Meanwhile, on a medium heat the oil in a large pan. Form the cutlets from the sweet potato mix with wet hands. Fry 5 minutes until brown and crispy.
- Flip and fry on the other side 5 minutes more until brown and crispy.4 tbsp sunflower oil