Sweet Potato Fritters

Name: Sweet Potato Fritters
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 fritters
Ingredients: 1 1/2 pounds about 2 large sweet potatoes; 1 teaspoon kosher salt; 2 large eggs; 1/2 cup all-purpose flour; 4 ounces feta cheese, crumbled; 2 green onions (thinly sliced); 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 3-4 tablespoons oil (for frying (plus more if needed); 1 cup whole milk Greek yogurt; 1 1/2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 small garlic clove; 1 tablespoon fresh chives (finely chopped); 1 tablespoon fresh parsley (finely chopped); 1/4 teaspoon kosher salt; Freshly ground black peppper (to taste)

Shredded (not mashed) sweet potatoes give these Sweet Potato Fritters crispy, lacy edges, while feta and green onion keep them savory instead of sweet. A quick lemon herb yogurt sauce on the side makes them feel special enough for company but easy enough for a Tuesday. Fry, bake, or air fry, whichever fits your night.

Prep20 min
Cook25 min
Total45 min
Makes10 fritters
Calories176

Ingredients

10 fritters

For the sweet potato fritters

1 1/2 pounds about 2 large sweet potatoes
1 teaspoon kosher salt
2 <p>large eggs </p>
1/2 cup all-purpose flour
4 ounces feta cheese, crumbled
2 green onions (thinly sliced)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
3-4 tablespoons oil (for frying (plus more if needed)

For the Lemon Herb Yogurt Sauce

1 cup whole milk Greek yogurt
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1 small garlic clove
1 tablespoon fresh chives (finely chopped)
1 tablespoon fresh parsley (finely chopped)
1/4 teaspoon kosher salt
Freshly ground black peppper (to taste)

Method

1
In a small bowl, stir together all of the sauce ingredients until smooth. Refrigerate until ready to serve.
2
Using the large holes of a box grater, shred sweet potatoes into a large bowl. Sprinkle with salt and toss to coat evenly. Let stand for 10-15 minutes.
3
Transfer the shredded sweet potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the sweet potatoes, the crispier the fritters will be.
4
Return the squeezed sweet potatoes to the bowl. Add eggs, flour, feta, green onions, garlic powder, paprika, onion powder, and black pepper. Gently mix until everything is combined.
5
The mixture should hold together easily when pressed in your hand. If it seems too wet, stir in 1-2 additional tablespoons of flour.
6
Heat oil in a large skillet over medium heat. Using a slightly heaping ¼-cup measure for each fritter, scoop the mixture into the skillet. Flatten each fritter to about ½ inch thick, leaving a few loose strands around the edges for extra crispiness.
7
Cook for 3-4 minutes per side, or until golden brown and crisp. Transfer the fritters to a wire rack and repeat with the remaining batter, adding more oil to the skillet between batches as needed.
8
Serve the fritters warm with the lemon herb yogurt sauce.

Notes

Squeeze the shredded sweet potatoes until they feel nearly dry to the touch. This is the difference between crispy and soggy fritters. If the batter feels too wet after mixing, add 1-2 more tablespoons of flour before shaping. Leave a few loose strands around the edges of each fritter for extra crispiness. Air Fryer: 380°F for 10-12 minutes, flipping halfway. Oven: 425°F for 22-25 minutes, flipping halfway. Store leftovers in the fridge up to 3 days. Reheat in a skillet, air fryer, or 375°F oven to keep them crisp. Freeze in a single layer until firm, then transfer to a freezer bag for up to 3 months. Sauce keeps separately in the fridge for up to 3 days.