Savory Herbed Sweet Potato Fritters
Delicious fritters made with grated sweet potatoes and fresh herbs.
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 0.25 cup green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 0.25 inch olive oil or avocado oil, for frying
- to taste sour cream or Greek yogurt, for serving
Instructions
- Prepare the Sweet Potatoes: After peeling, grate the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a clean kitchen towel and squeeze out the excess moisture. This step is important to ensure the fritters are not soggy.
- Mix the Batter: In a large mixing bowl, combine the grated sweet potatoes, flour, Parmesan cheese (if using), and the beaten egg. Add the chopped green onions, parsley, thyme, garlic powder, onion powder, salt, and pepper. Mix until well combined. The mixture should hold together; if it's too wet, add a little more flour.
- Heat the Oil: In a large skillet, heat about 0.25 inch of oil over medium heat. You can test if the oil is ready by dropping a small spoonful of the fritter mixture into the pan; it should sizzle upon contact.
- Cook the Fritters: Using a tablespoon or small ice cream scoop, drop spoonfuls of the sweet potato mixture into the hot oil, flattening them slightly with the back of the spoon. Cook in batches to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain Excess Oil: Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
- Serve: Serve warm with a dollop of sour cream or Greek yogurt, if desired, and garnish with additional fresh herbs.
Notes
Gluten-free option available by using chickpea flour.