With a delicious savory fried flavor, sweet potato fritters are easy and healthy breakfast addition. They’re made with just a few pantry staples (no flour needed), and you can whip up a batch in 15 minutes!
Quick Look at the Recipe
- 🍽️ Flavor: Rich, savory flavor with subtle sweetness
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 10 minutes
- 🕒 Ready In: 15 minutes
- 👥 Amount: 15 fritters
- 🥣 Main Ingredients: Sweet potatoes, egg, onion, oil
- 📖 Dietary Info: Gluten-free, dairy-free, paleo, Whole30
- 👩🍳 Tip: Pan-frying these on a hot, nonstick skillet (well-seasoned cast iron is my favorite) helps these hold together without any flour or starch.
I’ll Never Get Tired of These
As a mom who loves healthy, budget-friendly foods, sweet potatoes are one of my favorite ingredients to cook with. They’re easy to buy in bulk, my whole family loves them, and they can be served in so many ways from cheesy baked sweet potatoes to my classic fall sweet potato casserole.
But when it comes to versatility and flavor, sweet potato fritters are at the top of the list. Crispy on the outside, soft on the inside, and packed with savory fried flavor, they’re irresistible!
I also love that these fritters are made with just a few healthy ingredients I always have on hand, so I can whip them up anytime. No extra grocery trips needed!
What Makes this Recipe Special?
- Savory, fried flavor without the guilt. Just make sure to use avocado oil or tallow to keep it healthy!
- Simple, healthy ingredients you probably already have on hand.
- Quick family-favorite everyone will love.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, heat a cast iron skillet or non-stick pan on medium high heat.
While it’s heating, place the shredded sweet potato, egg, diced onion, minced garlic, and paprika in a bowl, and mix well. You may need to use your hands for this.
Step 2: Once the pan is hot, pour in the oil. Next form the sweet potato mixture into tightly packed approximately 3″ discs and place them directly in the skillet. Then smash them slightly with the back of a spatula.
Make sure not to overcrowd the pan!
Step 3: Once the bottom of the fritters are turning golden brown, flip, gently smash with a spatula, and fry for a few more minutes until both sides are golden crispy.
If at any point the pan starts to get low on oil, add some more.
Step 4: When the fritters are done, transfer them to a serving tray, season with salt and pepper to taste, and enjoy immediately.
If you’re looking for more easy and healthy breakfast recipes, check out my oat skillet pancake and beefy egg bites!
Tips for Success
Use a well-seasoned cast iron skillet (or a nonstick pan) – This is key to keep the fritters from sticking!
Make sure the pan is hot – If the pan is too cool when you put on the fritters, they’ll fall apart. To check the temperature, flick a small drop of water onto the pan. If it sizzles, the pan is ready.
Use plenty of oil – You’re not deep frying these, but you don’t want the pan to ever get dry. Keep adding extra oil as needed.
Salt after frying – Mixing salt into the fritter mixture before cooking can cause them to get soggy.
Violet’s Tips for Serving
Sweet potato fritters are most often served with breakfast, but they also make a fun and delicious alternative to fries! For something different, try serving them with foods like hamburgers.
FAQs
You can store sweet potato fritters in an airtight container in the fridge for up to 5 days. Keep in mind that they’ll lose their crispy texture as they’re stored.
Shredded sweet potatoes are mixed with egg and a few other ingredients then fried to perfection for a crispy and flavorful breakfast or side.
To prevent fritters from sticking to the pan, cook them with plenty of oil in a well-seasoned cast iron skillet or a non-stick pan.
Sweet potato fritters are delicious dunked in any of your favorite sauces including ketchup or something spicier. You can serve them with eggs for breakfast or as a lunch or dinner side with meat or vegetables.
To keep fritters crispy, use cold ingredients and cook them at medium-high heat. Salt them after they’re done frying, not before cooking. Then place them in a warm oven to keep until serving.
No, freezing sweet potato fritters will cause them to lose their crispness and get soggy.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Pan-Fried Sweet Potato Fritters
Equipment
Ingredients
- 2 large sweet potatoes shredded
- 1 egg
- 1/3 onion diced
- 1 garlic clove minced
- 2 teaspoons paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Heat a cast iron skillet or non-stick pan on medium to medium-high heat.
- Place the shredded sweet potatoes, egg, diced onion, minced garlic, and paprika in a bowl, and mix well. You may need to use your hands for this.2 large sweet potatoes, 1 egg, 1/3 onion, 1 garlic clove, 2 teaspoons paprika
- Once the pan is hot, pour in about 1/4 inch of oil.Oil for frying
- Form the sweet potato mixture into tightly packed approximately 3 inch discs and place them directly in the skillet. Smash them slightly with the back of a spatula.
- Once the bottom of the fritters are turning golden brown, flip, gently smash with a spatula, and fry for a few more minutes until both sides are cooked.
- When the fritters are done, transfer them to a serving tray, season with salt and pepper to taste, and enjoy immediately.Salt and pepper to taste
Notes
- My favorite types of oil for frying is avocado oil or beef tallow, however, you can use whatever oil you prefer.
- For crispy fritters, make sure the pan is hot enough and don’t overcrowd it. (To test if it’s hot enough, sprinkle a few drops of water on it. If they sizzle, it’s ready.)
- If the oil gets below 1/4″ deep while frying, add additional oil.
Nutrition
If you tried these sweet potato fritters, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is such a fun and delicious way to serve sweet potatoes! If you have any questions on how to make them, let me know in the comments!
I love an easy side dish and thought this one looked good, so I decided to give it a try. SO yummy! My whole family loved it. Definitely saving this recipe to make again 🙂
I’m so glad you guys loved it!
I seem to always end up with extra sweet potatoes. Perfect recipe!
Thank you! It’s one of my favorite ways to eat sweet potatoes.
Do you partially cook the sweet potato before shredding? Super excited to try these with my 9 month old!
The sweet potatoes get soft and fully cooked in the skillet, so there’s no need to partially cook them first. Once you make them, I’d love to hear how you and your baby like them!
Ended up having to add a bunch of flour to mine the first couple batches just completely fell apart.
I’m sorry to hear that! Did you preheat your pan to medium-high heat before starting? I’ve found that’s the biggest key to them staying together well.