If you love sweet potatoes then you are going to love these easy sweet potato fritters with lemon-tahini sauce! As the title of this recipe implies, they are easy to assemble. They are light and tender on the inside, crispy on the outside, and they hold their shape beautifully as they cook.
These fritters make the best fall snack, quick appetizer, and unexpected vegetarian side dish. For an extra bonus, and as this Harvard School of Public Health article tells us, you feel good when you eat them because they are full of good-for-you fiber and antioxidants.
Essential Ingredients for the Easy Sweet Potato Fritters ?
To make the easy sweet potato fritters you will need:
- Sweet potatoes – you can use any variety; choose your favorite, but do not use the frozen, pre-grated kind
- Fresh herbs – I use mint and dill, but cilantro and chives would go well too
- Scallion
- All purpose flour
- Egg
- Lemon zest
- Feta cheese – you can substitute with grated Gruyère or Fontina cheese if you prefer a milder taste
- Vegetable oil (like grapeseed oil) to cook them in – I often use a combination of olive oil and vegetable oil
Tips for the best easy sweet potato fritters
- Make sure that your sweet potatoes are dry; squeezing the water out of them will ensure crispiness while panfrying them
- To test if the oil is ready, add a pinch of flour or cornmeal to the skillet; it should sizzle immediately
- To ensure your seasoning is spot on, test with a small fritter first. If necessary, adjust the seasoning before you proceed
- To avoid splattering, place the spoon with the mixture close to the oil and ease it into the oil with a second spoon
- Do not over cook the fritters – they should be golden on the outside and soft, but not wet in the inside
- Place finished fritters on a small, paper towel-lined pan and keep them warm in the oven while you make the rest
How to serve the easy potato fritters with lemon-tahini sauce
These tasty bites can be served alone as an appetizer or a side dish next to your favorite meat or seafood. They go very well with my lemon-tahini sauce, which comes together in a snap. Making the sauce is as easy as putting all ingredients in a small food processor and blend until smooth! When you do not have the time, these easy sweet potato fritters are excellent with just a dollop of Greek yogurt.
If you make these easy sweet potato fritters at home, let me know how you like them in the comments below. If you love fritters, here are two more recipes that you are going to love: fresh corn fritters with cheddar cheese and traditional Greek zucchini fritters with tzatziki, both delicious and real crowd pleasers!
Save or print the recipe for the sweet potato fritters:
- 2 medium sweet potatoes (or, one large)
- 1 TBSP. fresh mint, chopped
- 1 ½ TBSP. fresh dill, minced
- 1 large scallion (white and green parts), or two smaller, thinly sliced on the bias
- 2 cloves garlic, minced
- 4 oz. Greek Feta cheese, coarsely chopped or crumbled
- 1 medium lemon, zested
- ¾-1 tsp. sea salt
- 1 large egg
- 3 TBSP. all-purpose flour
- 3 TBSP. vegetable oil (like grapeseed oil, for pan-frying)
- ½ cup Greek yogurt for serving
- For the lemon-tahini sauce:
- ½ cup tahini, at room temperature
- ½ cup water (to thin it out)
- 2 med. garlic cloves
- 3 TBSP. fresh lemon juice
- ¼ tsp. sea salt
- pinch of freshly ground pepper
- First, make the lemon-tahini sauce: Place all ingredients in a small food processor and blend until smooth. If the sauce is too thick, add a few more tablespoons of water and blend again, until it gets to your desired consistency. Taste and adjust the seasoning.
- Peel and wash the sweet potatoes. Grate them using the large holes of a box grater or the grating attachment of your food processor. Transfer to a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible, discarding the liquid.
- In a medium bowl, combine the grated sweet potato, the fresh herbs, the scallion, the garlic, the crumbled Feta cheese, and the lemon zest. Season with the salt, stir in the egg and the flour, and mix to combine.
- In a large, non-stick or ceramic pan, add enough vegetable oil to reach a depth of ¼” inch (the oil should not cover the fritters) and place the pan over medium-high heat.
- Using a ¼ cup measure, scoop some mixture onto a spoon and carefully lower it into the hot oil. Continue with the rest making sure to not overcrowd the pan.
- Panfry the fritters in batches until they are golden-brown, about 2-3 minutes per side. Transfer to paper towels to drain. Sprinkle with some more salt.
- Serve the fritters with the lemon-tahini sauce, or, some Greek yogurt on the side.
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Once again you have shared a true delight.. The Sweet potato Fritters are a wonderful treat, loved by all who enjoyed sharing dinner… Yassou.. I cannot wait to meet you! Best wishes, estelle
They really are a very tasty treat and very easy to make! Thank you so much Estelle!