These Sweet Potato Fritters with Honey-Lemon Yogurt Sauce offer a satisfying crunch from the crispy exterior of the fritters, giving way to the tender sweetness of grated sweet potatoes infused with spices and fresh herbs. The addition of cumin and paprika lends a subtle warmth and depth of flavor, while the honey-lemon yogurt sauce provides a cool and tangy contrast. Enjoy the perfect balance of sweet, savory, and tangy flavors in every bite of this unique and irresistible dish.
Choose sweet potatoes that are firm and free of soft spots. Peel and grate the sweet potatoes just before making the fritters to prevent them from oxidizing and turning brown. The grated sweet potato should yield around 2 cups of grated potato. You may use 2 small/medium sized potatoes if that is what is available.
In a large mixing bowl, combine the grated sweet potatoes, diced onion, minced garlic, flour, beaten eggs, ground cumin, paprika, salt, pepper, and chopped parsley (if using). Then mix until well combined.
Heat vegetable oil in a skillet over medium-low heat, enough to generously coat the bottom. Take about ¼ cup of the mixture and form into a ball and flatten into the fritter shape. Repeat with the remaining mixture. Carefully place the formed fritters into the hot oil, working in batches to avoid overcrowding the skillet. Fry each fritter for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, honey, and a pinch of salt until smooth and well combined. Adjust the sweetness and tartness to your taste by adding more honey or lemon juice if desired.
Serve the sweet potato fritters hot, accompanied by the honey-lemon yogurt sauce for dipping or drizzle over the top.
These Sweet Potato Fritters are best served hot, right after they have drained from extra oil with the chilled honey-lemon yogurt sauce.
Sweet Potato Fritters FAQS:
You will need the following ingredients:
sweet potato, onion, garlic, all-purpose flour, eggs, cumin, paprika, salt, pepper, parsley, vegetable oil, Greek yogurt, lemon, and honey
You will need the following supplies:
a grater, a large skillet, spatula, paper towels
Place any leftover fritters in an airtight container and refrigerate for up to 3 days. To reheat, either microwave until the fritters are warmed through or place in an air fryer or counter oven until warmed through.
These Sweet Potato Fritters are best served hot, right after they have drained from extra oil. The Honey Lemon Yogurt Sauce is best served cold.
Notes:
- Choose sweet potatoes that are firm and free of soft spots. Peel and grate the sweet potatoes just before making the fritters to prevent them from oxidizing and turning brown.
- The grated sweet potato should yield around 2 cups of grated potato. You may use 2 small/medium sized potatoes if that is what is available.
- When cooking the fritters in oil, please use extreme caution as hot oil can splatter and burn easily.
- It's important to maintain the oil at the right temperature for frying. Too hot, and the fritters may burn on the outside before cooking through; too cool, and they may become greasy. Aim for a temperature of around 350°F (175°C) for frying the fritters.
- Feel free to customize the fritters according to your taste preferences. You can add additional spices such as chili powder or cayenne powder for a little bit of heat to balance the sweetness of the potatoes.
- We recommend squeezing the grated potatoes to remove any liquid and moisture. This will help keep the fritter shape better when assembling and frying.
- You can add some veggies to these fritters by substituting half the potato for zucchini.
Sweet Potato Fritters
Ingredients
For the Sweet Potato Fritters:
- 1 large sweet potato, peeled and grated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 eggs, lightly beaten
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoon chopped fresh parsley (optional)
- Vegetable oil for frying
For the Honey-Lemon Yogurt Sauce:
- ½ cup Greek yogurt
- Zest and juice of 1 lemon
- 2 tablespoon honey
- Salt, to taste
Instructions
- In a large mixing bowl, combine the grated sweet potatoes, diced onion, minced garlic, flour, beaten eggs, ground cumin, paprika, salt, pepper, and chopped parsley (if using). Mix until well combined.
- Heat vegetable oil in a skillet over medium-low heat, enough to generously coat the bottom. Take about ¼ cup of the mixture and form into a ball and flatten into the fritter shape. Repeat with the remaining mixture.
- Carefully place the formed fritters into the hot oil, working in batches to avoid overcrowding the skillet. Fry each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, honey, and a pinch of salt until smooth and well combined. Adjust the sweetness and tartness to your taste by adding more honey or lemon juice, if desired.
- Serve the sweet potato fritters hot, accompanied by the honey-lemon yogurt sauce for dipping or drizzle over the top.
Notes
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