Don’t get me wrong – peeled, boiled, smashed and mashed is a lovely way to prepare sweet potatoes, (especially at Thanksgiving), however there are other ways, like 100’s of them, and this is a great place to start! First, these can be made ahead and reheated just before serving, and second, I’ve just discovered that my large-holed grater breaks down a sweet potato like the feds interogating a crackhead – translation? Without incident, like butta, piece ‘a cake, no problemo, easy peasy – grate ’em, dry ’em out a little (this will make ’em extra crispy), make a light batter, mix it all together, flavour it up any way you want, and get ready for heaven.
So bypass the white potatoes for a change and head for their red-headed cousins – some grocers mistakenly mark sweet potatoes as yams – big difference, that’s like calling a carrot a parsnip, or fennel, celery, or a crepe a pancake, or your sister your brother, ok that might be a stretch – but you get my point – sweet potatoes and yams are completely different vegetables! I’m so glad I got that off my chest – phew! Now that we’re clear what we’re talking about – go straighten out your local market – (I have on occasion) and once you let them ever-so- politely know that they’ve labelled the yams sweet potatoes, or vice versa, get back into their good graces, take a few off their hands, go home and get fryin’ fritters. And FYI – kids love these!
1. Gather the sweet potatoes, a coarse grater, scrub ’em, no need to peel – with the peel they have more fibre than oatmeal!
2. And get grating.
3. If you’re doing the drying step – spread the grated sweet potato out on a baking try and leave in a warm oven for an hour or so. This is a completely elective step but thought I’d show you as today, apparently, I have the time.
4. They’re slightly shrivelled which means they’ve lost moisture – halfway to crispy fritters!
5. See? Allow to cool.
6. While the sweet potatoes are cooling, sift the dry ingredients.
7. Slice a scallion or 2 and heat up your pan to get ready to fry.
8. Crack a can of soda water – this is what helps lighten things up.
9. Mix the batter.
10. Add the sweet potatoes and stir to coat completely.
11. Just like this.
12. Add the scallions to the batter – this is where you can stir in what you like to add flavour or texture – see below.
13. Heat 1-2 tbsps. of vegetable oil in a wide skillet – when the surface of the oil shimmers, your ready to make fritters.
14. Drop the batter in by the heaping spoonful – smaller works better as there’s more surface area to crisp.
16. Keep dropping, flipping & frying until you’re out of batter. Keep them warm on a wire rack in the oven while you’re dropping, flipping & frying.
17. And there you have it – your stack of sweet sensational fritters! Serve with a soy dipping sauce or light sour cream.
yield this is a guideline, a basic fritter recipe – so depending on the size of the sweet potatoes, you’ll want 2-3 cups of grated vegetable. To serve 2, use one potato and cut the batter in half. Feel free to add a little grated white potato or onion. You want your vegetable mixture to be nicely coated.
1. Scrub or peel, thinly grate and, if time allows, spread on a baking sheet to dry out in a 200° oven for an hour or so. This step is optional but results in a crisper fritter as the sweet potatoes have the chance to dry out.
- 2-3 sweet potatoes
2. Put the following in a large bowl and mix well to combine before adding the grated and/or cooled sweet potatoes:
- 1 cup flour – rice, chickpea, all-purpose, whole-wheat pastry
- 1-2 tbsps. cornstarch
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 cup water, soda water or beer
- 1 egg, lightly beaten (optional)
You want the batter to be slightly runny. If it seems too thick add more liquid – too thin, add more flour – this is a basic fritter batter which will work with a variety of grated/chopped vegetables.
3. Heat a wide frypan over medium-high heat and add:
- 2-3 tbsps. vegetable oil per batch of fritters
4. When the surface of the oil starts to shimmer, carefully slide in 2-3 tbsps. of batter into the hot pan, flatten slightly and allow to crisp before turning, about 2 minutes. Turn and crisp on the other side. Remove to a plate lined with paper towel and keep warm in the oven while you continue making fritters. Add oil as needed between batches.
tips for crispy fritters
- use rice or chickpea flour for extra crispness, it is superior in the crisp department than all-purpose, it’s what’s always used to make pakoras, an Indian-style fritter
- drying out the grated sweet potato creates a crispier fritter than if you skip this step – they will also cook more quickly
- make them small and flatten them with a fork to create as much surface area as possible
sweet potato switch up
use any combination of grated or diced vegetables:
- carrots or parsnips
- winter squash, turnips, rutabaga, beets
- celery, bell peppers, mushrooms
- green beans, peas or corn
- bean sprouts, sugar or snap peas
add any combination of the following to the batter or go for a blend:
- sliced scallions, chives or grated onion
- feta, goat or parmesan cheese
- crumbled bacon
- chopped parsley or cilantro
- zest and juice of a lime
- add a little heat – cayenne, chili powder, chipotle powder, red pepper flakes, hot sauce, smoked paprika
- any spice combo: cumin, coriander, curry, chili powder, garlic or onion powder
- any dried herb combo: oregano, thyme, rosemary, herbes de provence
- any homemade or store-bought spice blend or dry rub
- go for classic flavour combinations
- spice rub 101, herb & spice blend, dry rub recipes & tips, bbq rub recipes
- berbere blend
- cajun blend
- chinese 5-spice powder
- curry blends 101, garam masala, moroccan spice mix
- greek blend, herbes de provence, italian mix
- jerk seasoning, old bay mix, poultry blend, quatre épices blend
- ras el hanout
- sloppy joe mix, taco blend
- za’atar, zhoug mix
what to serve with your fritters
- sour cream
- plain yogurt
- asian dipping sauces
sweet potato sensations
- 100 ways to cook a sweet potato
- breakfast sweet potato
- sweet potato breakfast gnocchi
- sweet potato quiche cups
- whole-wheat sweet potato coconut muffins
- sweet potato oatmeal casserole
- sweet potato prune gratin
- no-bake sweet potato pie
- thai sweet potato fritters
- sweet potato fries
- sweet potato hash
- sweet potato pancakes
- sweet potato tacos
- sweet potato taquitos
- sweet potato pasta pile up