How to Make Delicious Sweet Potato Fritters
Easy to make sweet potato fritters with a yogurt dipping sauce
Equipment
Ingredients
- 1 large sweet potatoes around 435 g
- 1 medium carrot 90g
- 1 spring onion
- 1/2 cup chickpea flour
- 2 tbsp cornstarch
- 2 tbsp fresh chives chopped
- 1 tsp paprika
- 1 tsp mixed dry herbs such as thyme, oregano, basil
- 5 tbsp water or as needed for binding
- Salt and pepper to taste
- Vegetable oil for frying or olive oil for air frying
Dipping sauce:
- 6 tbsp soy greek yogurt
- 2 tbsp Lemon Juice
- a pinch Salt
- 2 tbsp Chives
Instructions
- Prep the Vegetables: Peel and grate the sweet potato and carrot into a large bowl. Chop the spring onions and add them to the bowl with chopped fresh chives
- Add the dry Ingredients: Add the chickpea flour, cornstarch, paprika, mixed dried herbs, salt, and pepper to the grated vegetables. Stir well to combine.
- Add Water: Gradually add water, 1 tablespoon at a time, until the mixture holds together. You may not need all 5 tablespoons—just enough to bind the mixture. It should be moist but not overly wet.
- Shape the Fritters Take a small handful of the mixture and form it into a round, flat fritter. The flatter they are the more crispy they will get. Repeat until all the mixture is used.
- Cook the Fritters
- For Pan-Frying: Pour vegetable oil in a frying pan ( 1⁄4 to 3⁄4 inch deep) over medium heat. Fry the fritters in batches, cooking for 3–4 minutes on each side until golden brown and crispy.
- For Air-Frying: Preheat your air fryer to 180°C (350°F). Brush or spray the fritters with olive oil and air fry for about 8 minutes on each side, but make sure to check halfway, as depending on the shape they might take longer or less time to become cirspy.
- For the dipping sauce, mix greek yogurt with lemon juice, salt and fresh chives
- Serve: Serve hot with your favorite dipping sauce or as a side dish. Enjoy!
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