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Sweet Potato Fritters

Sweet potato fritters are skillet-cooked until deeply golden, with tender centers and crisp edges. Grated sweet potatoes and scallions come together in quick patties that cook in batches in a 12-inch skillet.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet potatoes peeled and coarsely grated
  • 2 scallions thinly sliced
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup neutral oil such as canola oil

Equipment

  • 1 12-inch skillet

Method
 

  1. In a large bowl, mix the sweet potatoes, scallions, egg, flour, salt, and pepper until the strands are evenly coated.
  2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat until shimmering.
  3. Form the mixture into 8 equal portions, using a scant 1/2 cup for each.
  4. Carefully place 4 portions in the skillet and flatten each into a 1/2-inch-thick patty.
  5. Cook for 3–4 minutes per side, until deeply golden and tender when pierced with a fork.
  6. Transfer the fritters to a paper towel-lined plate and add the remaining 2 tablespoons oil to the skillet.
  7. Cook the remaining 4 fritters the same way.
  8. Let drain for 1 minute before serving.

Notes

For even cooking, keep the patties about 1/2 inch thick. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use a gluten-free all-purpose flour blend.