The Best Sweet Potato Fritters

These sweet potato fritters get their color and sweetness from shredded raw sweet potato, bound together with egg and a little flour, then pan fried until the edges turn deeply browned and slightly crisp.

Green onion and a touch of garlic run through the batter, keeping the fritters from tasting purely sweet, while a dollop of tangy sour cream and a scatter of fresh chives on top cuts through the richness of the fried edges.

They hold together well enough to stack, but stay soft and slightly custardy in the center, which is part of what makes them work as either a side dish or a light meal on their own.

Ingredients

For the fritters

• 2 cups shredded sweet potato
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 to 3 tablespoons oil, for frying

For serving

• Sour cream
• Fresh chives, chopped

Why You’ll Love These Sweet Potato Fritters

• Shredded raw sweet potato gives a natural sweetness that balances well against the savory garlic and green onion.
• The fritters develop a deeply browned, crisp edge in the pan without needing a deep fryer.
• They work as a side dish, a light lunch, or an appetizer depending on how they’re plated.
• The batter comes together in one bowl with basic ingredients, no special equipment beyond a box grater.
• A dollop of sour cream and chives on top adds just enough tang to keep the flavor from leaning too sweet.

Ingredient Notes

Shredding the sweet potato raw, rather than cooking it first, is what gives these fritters their texture. Pre-cooked sweet potato turns the batter mushy and makes it harder for the fritters to hold together in the pan.

Squeezing excess moisture out of the shredded sweet potato before mixing it into the batter matters more than it might seem. Wrap the shreds in a clean kitchen towel and twist to remove liquid, since too much moisture will keep the fritters from browning properly and can make them fall apart when flipped.

Eggs and flour together bind the shredded sweet potato into a cohesive fritter. Using too little of either will leave the mixture too loose to hold its shape once it hits the hot oil.

Smoked paprika adds a subtle depth that plain salt and pepper alone wouldn’t provide, playing against the natural sweetness of the potato without overwhelming it. Regular paprika works as a substitute, though the flavor will be milder.

Fresh garlic gives a sharper, more noticeable flavor than jarred pre-minced garlic, which matters in a batter this simple where there are few other ingredients to carry the savory side of the flavor.

How to Make Sweet Potato Fritters

Shred the sweet potato using a box grater or the shredding attachment of a food processor. Wrap the shreds in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.

Add the squeezed sweet potato to a large bowl along with the sliced green onions, minced garlic, eggs, flour, salt, pepper, and smoked paprika. Stir until everything is evenly combined into a thick, cohesive mixture.

Heat the oil in a large skillet over medium heat. Once the oil is shimmering, scoop portions of the mixture, about a heaping tablespoon each, into the pan, flattening them slightly with the back of the spoon.

Cook for 3 to 4 minutes per side, without moving them too soon, until each side is deeply golden brown and a bit crisp at the edges. Work in batches so the pan isn’t crowded, which would drop the oil temperature and leave the fritters greasy instead of crisp.

Transfer the cooked fritters to a plate lined with paper towels to drain briefly, then serve warm topped with a dollop of sour cream and a sprinkle of fresh chives. Serving them while the edges are still warm and crisp makes the biggest difference in how they come across at the table.

Tips for Success

• Squeeze as much liquid as possible out of the shredded sweet potato before mixing, since excess moisture is the main reason fritters fall apart or steam instead of crisping.
• Let each side cook undisturbed for the full few minutes before flipping, so a proper crust has time to form.
• Don’t crowd the pan. Frying in batches keeps the oil hot enough for a good crisp on every fritter.
• Flatten the fritters gently as you add them to the pan, since a thinner fritter cooks through more evenly than a thick, ball-shaped one.
• Keep finished fritters on a wire rack instead of stacking them directly on a plate, so steam doesn’t soften the crisp edges.

Storage

Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for a couple minutes per side to bring back some crispness, since a microwave will leave them soft. These fritters can also be frozen after cooking. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months, and reheat directly from frozen in a skillet or oven.

FAQ

Can I bake these instead of frying them?

Yes, though the texture will be softer than pan frying. Bake at 425°F on a lined, oiled baking sheet for about 20 minutes, flipping halfway through.

Can I make these ahead of time for a gathering?

Yes. Fry the fritters ahead, then reheat them in a 375°F oven for about 10 minutes right before serving to restore some of their crispness.

Can I add other vegetables to the batter?

Yes. Shredded carrot or zucchini, with the zucchini’s moisture squeezed out the same way as the sweet potato, both work well mixed in alongside it.

Why are my fritters falling apart in the pan?

This almost always comes down to too much moisture left in the shredded sweet potato, or not enough egg and flour to bind everything together. Squeeze the shreds thoroughly and make sure the mixture holds together when pressed into a ball before frying.