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There are just so many varieties of fritters in Indian cuisine, the most popular being the onion bhajiya, where onion slices are coated in a chickpea batter and deep-fried, then served with chutney, yum! While I love keeping things nostalgic, I set out to create a recipe that was hearty, healthy, and easy for all of you to make. I will confess I am a serial roaster of sweet potatoes, but I was set on transforming them into something different, yet reminiscent of the fritters of my childhood!
Now, you can play around with this recipe, and even swap half of the sweet potatoes with Russets or zucchini. Just remember you’ll need to squeeze out all the extra water after grating with a kitchen towel or cheese cloth. Any route you take these fritters, you’ve got the option to top themerved with a tangy lemon yogurt sauce that compliments the crispy sweet potato perfectly. They even work great assembled on a bun for a makeshift veggie burger!
Everyone on Team Feedfeed absolutely loved them, and even snacked on leftovers straight out of the fridge. That’s the kind of approval I strive for with every recipe! These sweet potato fritters are easy, super flavorful and a great meal prep idea for a weekday lunch or the perfect choice for a crowd-pleasing party app!
- 21/2 pounds (2 large) sweet potatoes, peeled and coarsely grated
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon Simply Organic Whole Cumin, crushed
- 1 teaspoon Simply Organic Cayenne
- 3 cloves garlic, finely grated
- 1 shallot, minced
- Kosher salt, to taste
- 21/2 cups chickpea flour
- La Tourangelle Olive Oil, for frying
- Lemon yogurt, for serving (optional, recipe below)
- Cilantro, for garnish
In a large metal bowl, toss together the sweet potatoes, cilantro, cumin seeds, cayenne, garlic, shallot, salt and mix until well incorporated. Then add chickpea flour to combine. Stir in 1½ cups water until a thick batter forms.
In a large sauté pan, heat a thin layer of oil until shimmering. Working in batches, scoop ⅓ cup mounds of the sweet potato mix into the pan, being careful not to overcrowd. Flatten each with a spatula, then fry, flipping once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining batter until all of the fritters are fried.
Serve immediately with lemon yogurt, if using.
For the Lemon Yogurt
- 1 cup Greek yogurt, or plant-based yogurt
- 1 lemon, zested and juiced
- 1/2 teaspoon freshly cracked Simply Organic Whole Black Peppercorns
- 1/2 teaspoon honey
- Kosher salt, to taste
To Make the Lemon Yogurt
In a medium bowl, stir all the ingredients together until smooth.