Sweet potato fritters are a delicious and easy way to change up your regular old potato fritter recipe. They’re packed with nutrients, and they’re versatile enough to be served as a side dish or a main course.
1 large sweet potato, peeled and shredded
1 large egg, whisked
⅓ cup parmesan cheese, grated (or shredded mozzarella cheese)
¼ cup flour (can sub for almond flour)
1 teaspoon brown sugar (optional)
salt and pepper to taste
½ teaspoon onion powder
½ teaspoon oregano
2 tablespoons green onions, finely chopped
2 tablespoons cooked bacon crumbles (optional)
Oil of choice. I use Avocado oil.
Grate or shred the potatoes. I love using my Braun Multiquick Food processor. It takes approx 30 seconds to shred the potatoes to the desired consistency.
Transfer shredded potatoes into a nut milk bag and soak them in cold water for 30 minutes, changing the water a few times. This step is optional and helps to remove the excess starch from potatoes. Since sweet potato is a slightly starchy vegetable. Squeeze the moisture out of the shredded potatoes using the nut milk bag.
In a large bowl, mix together all ingredients, except oil, until well combined.
In a large skillet, heat a thin layer of oil over medium heat.
Using a spoon, add rounds of the mixture to the skillet and press into a pancake/fritter shape with the help of spatulas. I love using this OXO high-quality Silicone spatula and is excellent for flipping pancakes and fritters.
Cook in the skillet over medium heat for 3 minutes per side or until they are golden brown.
Serve with a dollop of sour cream on top, or your favorite dipping sauce. I loved serving mine with homemade Chipotle dipping sauce.