Crispy Sweet Potato Fritters

November 21, 2017
Course
Prep time
5m
Cook Time
15m

I’m always trying to find new ways to use sweet potatoes – or basically remake everything I would normally make with white potatoes, but swapping them out for their sweet, orange cousins. Sweet taters are just soooo much better for you! They have so many more vitamins packed into each one. White potatoes aren’t bad – just eat them in moderation, and keep those skins on! That is where tons of those nutrients are!

Besides mashed, I always want my potatoes to be CRISPY! I’d prefer them more on the burnt side than soggy. It takes practice, a good pan, and patience to get good, homemade, crispy fries. No matter what you’ve read…they’re just not THAT easy to pull off. They’re worth it when you do, definitely, BUT … you just don’t always have the time.

Instead of grabbing a bag of processed fries from the frozen section, take a minute, grate a sweet potato and try these! You won’t be disappointed! I like to dip mine in homemade BBQ Ranch dressing or just BBQ. SOOO GOOD!


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 Crispy Sweet Potato Fritters
Course side dishes
Servings
Course side dishes
Servings
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Ingredients

  • 1
    Large Sweet Potato
  • 2 Tablespoons
    Almond Flour (not almond meal)
  • 1/3 Cup
    Arrowroot Powder
  • 1
    Egg - beaten
  • 1 Teaspoon
    Salt (I use Himalayan Pink Salt)
  • 1 Teaspoon
    Garlic Powder
  • 1 Teaspoon
    Onion Powder
  • 1 Teaspoon
    Italian Herbs
  • 1/2 Teaspoon
    Smoked or Regular Paprika (I'm obsessed with smoked!)
  • 1/2 Teaspoon
    Black Pepper
  • 2-3 Tablespoons
    Ghee (you can sub. coconut/avocado oil)

Instructions

  1. Grate* the sweet potato. You should end up with about 4 cups of shredded potato.

    *I know it's going to take a little bit of elbow grease, but it'll pay off! ;)

  2. Combine the remaining ingredients, except for the ghee, and the shredded sweet potatoes in a large bowl.

  3. Over medium/medium high heat, add a tablespoon of ghee to a nonstick* skillet.

    *Nonstick makes flipping them super easy!

  4. In your skillet, drop 1/4-1/3 cup* of the mixture into piles and gently flatten them out. Cook for 2-3 minutes until the color starts to change around the edges. I like mine crispaaayyyy. So I cook them until they start to burn a little. You'll smell it when it's time to flip!

    *You can use more or less, depending on how big you want your fritters to be.

  5. Flip and cook the other side for another 2-3 minutes until you've reached the crispiness desired.
    Add another tablespoon of ghee to your pan and repeat until you've cooked all of your mixture.

    These fritters are good by themselves, drizzled with a dressing, or with meat piled on top. You can't go wrong!

    If you're making a large batch of these and want to keep them crispy, you can set your oven to 200 degrees and store the cooked fritters in there on a baking sheet.

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