These sweet potato fritters are crispy on the outside, tender on the inside, and packed with flavor. Whether you’re looking for a quick appetizer or a satisfying side dish, these golden-brown fritters deliver restaurant-quality results at home. With just a handful of ingredients and simple techniques, you’ll master these sweet potato fritters in no time.
SERVES: 4 | PREP: 15 MIN | COOK: 15 MIN | TOTAL: 30 MIN
Ingredients
For the Fritter Base:
| Ingredient | Amount |
|---|---|
| Sweet potatoes (peeled and grated) | 2 large (about 3 cups) |
| All-purpose flour | ½ cup |
| Eggs (beaten) | 2 large |
| Green onions (thinly sliced) | 3 stalks |
| Garlic (minced) | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
For Cooking:
| Ingredient | Amount |
|---|---|
| Vegetable oil | ¼ cup |
For Serving (Optional):
| Ingredient | Amount |
|---|---|
| Sour cream or Greek yogurt | ½ cup |
| Fresh cilantro (chopped) | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Sweet Potatoes (5 minutes)
Step 1: Peel your sweet potatoes using a vegetable peeler, removing all the skin completely.
The skin can create bitter spots in your fritters, so take your time here. Rinse the peeled potatoes under cold water to remove any residual dirt.
Step 2: Use a box grater’s large holes to shred the sweet potatoes into long, thin strands.
Hold the grater over a large bowl and work in downward motions. Stop when you get close to your fingers—no one wants grated knuckles! You should end up with about 3 cups of loosely packed, shredded sweet potato.
Step 3: Place the grated sweet potatoes in a clean kitchen towel or several layers of paper towels.
Twist the towel tightly over the sink, squeezing out as much liquid as possible. You’ll be shocked at how much water comes out—this is the secret to crispy fritters! Keep squeezing until barely any moisture drips out.
Step 4: Transfer the dried sweet potato shreds back into your large mixing bowl.
Fluff them up with a fork to separate any clumps. This ensures the binding ingredients coat every strand evenly.
Phase 2: Making the Fritter Batter (5 minutes)
Step 5: Add the all-purpose flour directly to the bowl with the sweet potatoes.
Sprinkle it evenly over the top rather than dumping it in one spot. This helps prevent flour clumps from forming.
Step 6: Crack the eggs into a small bowl first (to catch any shell pieces), then beat them lightly with a fork.
Pour the beaten eggs over the sweet potato and flour mixture. The eggs act as the glue that holds everything together during cooking.
Step 7: Add your green onions, minced garlic, salt, black pepper, and paprika to the bowl.
The green onions add a mild onion flavor without overpowering the sweet potato taste. Fresh garlic creates aromatic depth that dried garlic just can’t match.
Step 8: Using a large spoon or your hands, mix everything together thoroughly.
You want every strand of sweet potato coated with the egg and flour mixture. The batter should be sticky and hold together when you squeeze a handful—if it’s too dry, add one more beaten egg.
Phase 3: Forming and Cooking the Fritters (15 minutes)
Step 9: Heat the vegetable oil in a large skillet over medium-high heat for 2-3 minutes.
Test if it’s ready by dropping a tiny bit of batter into the oil—it should sizzle immediately. If it doesn’t sizzle, wait another minute. Too-cool oil makes soggy fritters.
Step 10: Scoop about ⅓ cup of the sweet potato mixture and place it in the hot oil.
Use the back of your spatula to gently flatten it into a ½-inch thick patty, about 3-4 inches wide. Don’t make them too thick or the centers won’t cook through. You should fit 3-4 fritters in the pan at once without crowding.
Step 11: Cook the fritters without moving them for 3-4 minutes.
You’ll know they’re ready to flip when the edges turn golden brown and you can slide a spatula underneath without resistance. Resist the urge to press down on them—this squeezes out the moisture you worked hard to remove!
Step 12: Flip each fritter carefully using a wide spatula.
The first side should be deep golden brown with crispy edges. If it’s pale, give it another minute before flipping.
Step 13: Cook the second side for another 3-4 minutes until equally golden and crispy.
The fritters should feel firm when you press the center gently with your spatula. If they feel mushy, cook for another minute.
Step 14: Transfer the cooked sweet potato fritters to a paper towel-lined plate.
The paper towels absorb excess oil, keeping them crispy instead of greasy. Don’t stack them—lay them in a single layer.
Step 15: Repeat the cooking process with the remaining batter.
You may need to add 1-2 more tablespoons of oil between batches. Let the oil heat back up for a minute before adding more fritters.
Step 16: Serve the fritters immediately while they’re hot and crispy.
Top with a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro if desired. The cool, tangy cream contrasts beautifully with the warm, slightly sweet fritters.
Chef’s Notes
Moisture is the enemy of crispy fritters. I can’t stress enough how important Step 3 is—squeezing out that liquid makes the difference between soggy disappointments and restaurant-quality sweet potato fritters. If your towel gets saturated, use a fresh one and squeeze again.
Keep your oil temperature steady. If the oil gets too hot, your fritters will burn on the outside before cooking through. If it’s too cool, they’ll absorb oil and turn greasy. Medium-high heat typically maintains the perfect 350-360°F range.
Size matters for even cooking. Making all your fritters roughly the same size and thickness ensures they finish cooking at the same time. This is especially important when you’re juggling multiple batches.
Don’t skip the pre-cooked taste test. After mixing your batter, pinch off a tiny bit and cook it in the pan. Taste it to check if you need more salt or spices. It’s easier to adjust now than after cooking all the sweet potato fritters.
Nutrition Information (Per Serving)
Calories: 245
Protein: 7g
Carbohydrates: 32g
Fat: 10g
Fiber: 4g
Sugar: 6g
Sodium: 640mg
Creative Variations
Spicy Jalapeño Fritters
Add 1 diced jalapeño (seeds removed for less heat) to your batter along with ½ teaspoon cumin.
The heat cuts through the sweetness beautifully. Serve with lime wedges and cilantro for a Mexican-inspired twist.
Cheesy Herb Fritters
Fold in ¾ cup shredded cheddar cheese and 1 tablespoon fresh thyme to your batter.
The melted cheese creates crispy, lacy edges while adding savory richness. These pair perfectly with a simple green salad.
Asian-Style Fritters
Replace green onions with 2 tablespoons fresh ginger (grated) and add 1 tablespoon soy sauce.
Serve with sweet chili sauce for dipping. If you love working with sweet potatoes, try my sweet potato soup for another Asian-inspired dish.
Mediterranean Fritters
Mix in ¼ cup crumbled feta cheese, 2 tablespoons fresh dill, and ½ teaspoon dried oregano.
Top with tzatziki sauce instead of sour cream. For more Mediterranean sweet potato recipes, check out my sweet potato gnocchi with sage brown butter.
Storage & Reheating
Refrigerating: Store cooled fritters in an airtight container with parchment paper between layers. They’ll keep for 3-4 days in the fridge.
Freezing: Place fritters in a single layer on a baking sheet and freeze until solid (1-2 hours). Transfer to a freezer bag with parchment paper separating each one. Freeze for up to 2 months.
Reheating for crispy results: Skip the microwave! Reheat fritters in a 375°F oven for 10-12 minutes, flipping halfway through. For frozen fritters, add 5 more minutes to the cooking time. The oven re-crisps the exterior while warming the center perfectly.
Air fryer method: Reheat at 350°F for 5-7 minutes, shaking the basket halfway through. This method works beautifully for maintaining that just-cooked crunch.
Troubleshooting Common Problems
Problem 1: My fritters are falling apart in the pan.
You likely didn’t squeeze enough moisture from the sweet potatoes, or your batter needs another egg. The mixture should hold together when squeezed—if it crumbles, add one more beaten egg and an extra 2 tablespoons flour.
Problem 2: The fritters are burning on the outside but raw inside.
Your oil is too hot, or your fritters are too thick. Lower the heat to medium and press your patties thinner—aim for ½ inch maximum thickness. Thick fritters need lower heat and longer cooking time.
Problem 3: The fritters are greasy and soggy.
Your oil wasn’t hot enough when you added the batter. Always test with a small piece of batter first—it should sizzle vigorously on contact. Also, make sure you properly drained the sweet potatoes in Step 3.
Problem 4: The sweet potato shreds aren’t sticking together.
Your eggs might be too small, or you added too much flour. Try adding another beaten egg—sweet potato fritters need enough egg to bind properly. The batter should be sticky and cohesive.
Problem 5: My fritters taste bland.
Sweet potatoes are naturally sweet but need proper seasoning to shine. Double-check that you added the full 1 teaspoon salt. Also, make sure your garlic is fresh—old garlic loses its punch. Taste your raw batter and adjust seasoning before cooking the full batch.
Equipment Essentials
Large box grater: Essential for creating even shreds. The large holes create the perfect texture.
Clean kitchen towel: Crucial for removing moisture. Cheesecloth works too, but a regular cotton towel provides better grip.
Large mixing bowl: You need room to mix without batter flying everywhere. A 4-quart bowl works perfectly.
Large skillet (10-12 inch): A non-stick or well-seasoned cast-iron pan prevents sticking. Heavy-bottomed pans maintain even heat.
Wide spatula: A thin, wide spatula makes flipping these delicate fritters much easier.
Paper towels: For draining excess oil. Set up your draining station before you start cooking.
Measuring cups and spoons: Accurate measurements ensure consistent results every time.
Shopping List
Produce Section:
- Sweet potatoes (2 large)
- Green onions (1 bunch)
- Fresh garlic (1 bulb)
- Fresh cilantro (optional, 1 bunch)
Dairy Section:
- Eggs (1 carton)
- Sour cream or Greek yogurt (optional, 1 container)
Baking Aisle:
- All-purpose flour
Spice Aisle:
- Salt
- Black pepper
- Paprika
Cooking Oil Section:
- Vegetable oil (or canola oil)
Success Secrets
1. Choose the right sweet potatoes. Look for firm sweet potatoes with smooth, unblemished skin. Avoid any with soft spots or sprouting eyes. Medium to large potatoes are easier to grate and waste less.
2. Grate just before cooking. Sweet potatoes oxidize and turn brown quickly after grating. If you must prep ahead, toss the shreds with 1 tablespoon lemon juice and refrigerate in an airtight container for up to 2 hours.
3. Maintain consistent oil depth. You want about ¼ inch of oil in your pan throughout cooking. As you cook multiple batches, the oil level drops—add more as needed and let it heat up before continuing.
4. Let cooked fritters rest briefly. After removing from the oil, let them sit on paper towels for 1-2 minutes. This brief rest allows the interior steam to settle, creating an even better texture. Serve them warm but not scalding hot.
5. Season in layers. Season your batter well, but also sprinkle a tiny pinch of flaky sea salt on the fritters immediately after cooking. This final touch of seasoning on the crispy exterior takes them from good to unforgettable. Your guests will wonder what makes these sweet potato fritters taste so professional!
