These sweet potato fritters are one of my favourite things to eat. I even end up sneaking the leftover ones, when those exist, from the fridge and eat them cold. I know that probably sounds gross, but if you make these, see how long it takes before they are calling your name too. Even if you are full, I am pretty sure you will still keep popping them in as if they were chips. I can’t believe I am saying this but I actually like these better than chips. These are a popular treat when we have friends over for drinks and snacks, and my kids love them in place of french fries at dinner. Even though they are fried, I still feel like they probably have a little more nutritional value. I love to serve this with a sriracha mayo, but they are even great all by themselves. The hardest part of this recipe is grating the sweet potatoes. Also I know lots of people are going to think these are yams, its even on the package. But these are still sweet potatoes, yams are very different and a whole other family. For the recipe I am going to call these what they are, sweet potatoes, just so no one uses real yams for this, as these wouldn’t work out the same. In the picture below you can see in the small print to the right side it actually says sweet potatoes. I am not sure how this came to be, but I will go on that journey for answers another day (and not drag you all along with me).
Start by peeling 5 large sweet potatoes.
Once they are peeled I cut them in half, lengthwise, and grate them. I use my food processor, because I am lazy, but you can use a box grater as well and it really isn’t that hard.
Once you’ve grated all the sweet potatoes place them into a bowl and leave them for about 10 minutes. This allows some of the moisture to come out of the sweet potato, which you want to remove. I gently pat the grated sweet potato with paper towel to absorb up the moisture that has come to the surface.
After that you are basically done, at least you are done any of the real difficult work (not that any of this is really difficult). Now all that is left is to add the remaining ingredients into the bowl with the grated sweet potato.
Using a large spoon, or silicone spatula, stir the mixture together until it is evenly incorporated and there is no visual flour. I usually do a couple quick hand mixes at the end to make sure everything is evenly distributed, and that the mixture holds together when formed into a ball.
In a large pan, add canola oil (coconut oil works well in this recipe too) and place over medium high heat (on my stove that is about an 8). Once the oil starts shimmering its ready to fry the fritters. Just pinch off a small golf ball sized amount, roll into a ball, then flatten with the palm of your hand. Place the prepared fritter in the oil to cook, repeat with the rest of the fritters until you have none of the sweet potato mixture left. Most likely you will have to do a few batches at a time. They cook about 3-4 minutes per side, something I always look for to know they are ready to flip is that bit of brown showing up around the edge of the fritter, like in the picture below on the right.
Once the fritter is golden brown on both sides remove it from the oil and place on a paper towel to absorb any excess oil. That’s it, serve with sriracha mayo, or whatever dip you fancy.
If you do want to try it with my favourite dip its really simple, other than the times I get creative and make homemade mayonnaise (which is better, but sometimes fast wins out). All you do is take about 1/2 cup of mayo and place it in a bowl, then add as much sriracha as you want. For me, I find 3 tablespoons the perfect ratio for 1/2 a cup, but for some in my family that is too much heat. Serve with fritters and Enjoy.
5 medium sweet potatoes peeled, and grated
3 eggs, lightly beaten
1/2 cup flour
1 cup seasoned bread crumbs
1 1/2 teaspoons cinnamon
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
Canola oil for frying
- Start by placing the peeled and grated sweet potatoes into a large bowl.
- Let them sit there for about 10 minutes to bring the moisture out of the sweet potato. Then use a paper towel to gently squeeze, and absorb, the excess moisture out of the sweet potato.
- Place a large frying pan onto the burner, add enough oil to coat the bottom of the pan, with a depth of about 1/4 – 1/2 “. Turn the heat on to medium high and let the oil warm up until it shimmers. (should be just ready by the time the fritters are ready to go in)
- Next add all the remaining ingredients into the bowl with the grated sweet potatoes.
- Using a large spoon fold, and stir, the mixture until all the dry ingredients are fully incorporated.
- Once all the ingredients are incorporated pinch off a small piece, roll into a ball and flatten. Place into the pan with the heated oil to fry. If the mixture seems too wet you can add a touch more flour, or breadcrumbs. If it doesn’t want to hold together add another lightly beaten egg (or just as much of it as required for the mixture to hold together)
- Repeat with the remaining sweet potato mixture until the pan is filled, but still has enough room to easily flip each fritter.
- Cook the fritter about 3-4 minutes, or until you can see the golden brown colour around the bottom, then flip over. Cook the other side another 3 -4 minutes, or until golden brown.
- Once they are golden brown remove from the oil and place on a paper towel to absorb any excess oil.
- Place on a plate, add the sriracha mayo and serve.
1/2 cup mayonnaise
3 Tablespoons (or to taste preference) sriracha
- Place the ingredients together in a bowl and stir until fully combined. Leftover will stay good in the fridge a couple weeks.
- If you accidentally make it to spicy just add a little more mayo to get it where you want it, if it needs more heat then just add a little more sriracha.