2-ingredient Sweet Potato Fritters
These crispy, super simple, really healthy and tasty sweet potato fritters are great paired with sauteed greens and a soft egg or pan-fried tofu for a full meal.
Servings: 5 fritters
Calories: 387kcal
Ingredients
- 1 medium sweet potato, peeled about 7-8 oz
- 1 large egg
- salt and pepper to taste
- olive oil for greasing the pan
- optional seasonings: garlic powder onion powder, smoked paprika, paprika, chili powder, basil, oregano, herbs de provence. I used ½ teaspoon garlic powder and dashes of smoked paprika and chili powder.
Instructions
- Shred 1 ¾ to 2 cups of sweet potato using a box grater or in a food processor with the shredding attachment. In a medium bowl, add the egg to the sweet potato and whisk until combined. Add seasonings to taste.
- Preheat your skillet over medium heat. Once hot, add 1/2 teaspoon or so of oil to the pan—you don’t need a lot. Using a spoon or a quarter cup measure, add about ¼ cup of the sweet potato mixture into the pan at a time. Mixture will be very loose and may fall apart in the pan—that’s okay. Use your spatula to nudge all the sweet potato scraps into a neat pile and press down on the top with the back of the spatula to flatten. Let cook about 2-3 minutes before flipping. If the patty starts to fall apart when you try to flip it, cook it longer. The bottom should be sturdy enough to slide the spatula underneath. Repeat with the rest of the mixture, but don’t overcrowd the pan—I only cooked three at a time in my largest frying pan.
Notes
I preferred the feathery, shredded texture of the potatoes grated on the large holes of a box grater, but you can use a food processor if pressed for time.
The formula for getting perfectly crispy fritters that stick together is to use a hot pan (not too hot or they'll scorch), add just a glistening of olive oil and a small amount of batter, and to wait until each fritter is cooked for long enough so that the egg sets before flipping.
Nutrition
Calories: 387kcal | Fat: 5.5g