Sweet Potato Fritters

These Sweet Potato Fritters are easy to make and so delicious! The natural sweetness of the Potato paired with the Onions and seasonings blend perfectly together. I also made a Garlic Parmesan Sauce to go with this, that is a must try!

I don’t know about you, but I am loving all of the fun Fall recipes right now. This is definitely one of my favorite foodie seasons.

I just love Sweet Potatoes. I use them in Salads, make them into Patties, and even turn them into Spiralized Fries.

Today I decided to make a yummy, crispy appetizer with them.

Recipe Ingredients

• Corn Oil or preferred oil for frying
• 1 Large Sweet Potato peeled and shredded (about 3 cups)
• 1 cup Red Onion diced (about 1/2 of a large one)
• 1 tsp Smoked Paprika
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1/4 cup Gluten Free All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Corn Starch
• 2 Eggs

The easiest way to shred Sweet Potatoes

A box grater works great if you are doing a small batch like this. If you are making these for a larger crowd and want to double or triple the recipe, I recommend using a food processor with a grater attachment.

This will save you so much time, because hand grating can be exhausting, whew!

How to make Sweet Potato Fritters

In a large skillet add enough Corn Oil to just cover the bottom, heat over med/high heat.

Then add Paprika, Salt, Pepper, Flour, Baking Powder, Corn Starch and Eggs to a large bowl. Whisk until all is mixed well.

Next add Sweet Potatoes, Onions and stir to combine.

Working in batches, drop Sweet Potato mixture by 1/4 cupfuls into oil; press slightly to flatten.

Cook 2-3 minutes each side, or until desired crispiness. Drain on paper towels or on a wire rack.

How to make Garlic Parmesan Sauce

All you need is:

• 1 cup Mayo
• 1 Clove Minced Garlic
• 1/4 cup Grated Parmesan

Just mix it all together and serve with the fritters!

What to serve with Sweet Potato Fritters

These are great as is for an appetizer, but if you want to serve them as a side dish they would be a yummy addition to your breakfast with some eggs.

Or as a side for:

• Spinach and Provolone Stuffed Chicken
• Grilled Mojo Spatchcock Chicken
• Black and Blue Burgers
• Grilled Ribeye

The possibilities are endless!

Tips for making Sweet Potato Fritters

Use a cast iron skillet. Cast iron skillets hold in the heat and distribute it evenly to your food while it’s cooking.

Make sure you use a refined oil with at least a 400 degree Fahrenheit smoke point. I used Corn Oil, but you could also use Avocado, Grapeseed or refined Coconut Oil.

Do NOT use Butter, unrefined Coconut Oil or Olive Oil. Those types of oil cannot handle high heat and will burn easily ruining your dish.

Make sure to preheat the oil in the pan before you add in the fritters. When the oil starts to shimmer and you can feel the heat from the pan with your hand a few inches above the surface.

After adding the first fritter watch the pan and listen. If it sizzles and doesn’t splatter everywhere then your temperature is just right. If it’s too hot, oil will splatter everywhere and will not cook evenly. If oil is too cold then your fritter will be soggy, you can always remove it and wait for the oil to heat up.

Storing and reheating Sweet Potato Fritters

One thing I love about this recipe is that you can make them ahead of time and freeze them, which is great if you’re having a party.

Once they are fried and cooled, lay them on a baking sheet and freeze 4 hours or until solid. Then place them in a frozen storage container for up to 6 months in the freezer.

When you’re ready to serve them, place frozen fritters on a baking sheet and bake at 400F for 10-15 minutes or until hot and crispy.

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up!

Cheers!

Print