Easy Sweet Potato Fritters
 
Prep time
Cook time
Total time
 
These easy sweet potato fritters are light, tender and very tasty. They come together easily and can be served as a delicious accompaniment to any meat or seafood!
Author:
Recipe type: Appetizer & Side Dish
Serves: serves 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the fritters with the lemon-tahini sauce, or, some Greek yogurt on the side.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-sweet-potato-fritters-with-lemon-tahini-sauce/