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These crispy sweet potato fritters have become my quick fix when I want to wow dinner guests without a ton of kitchen time. You'll fall for the crunchy outside and soft, tasty inside - plus the bacon and green onions take these ordinary sweet potatoes to a whole new level of yum.
I whipped these up one morning when my in-laws popped by without warning. They were such a success that now we make them for all our special family breakfasts, though they're easy enough to throw together on busy weeknights too.
What You'll Need
- Sweet potato: This main ingredient brings natural sweetness and substance. Look for solid potatoes with bright orange flesh
- Egg: Works as the glue that keeps everything stuck together. Eggs at room temp mix in much better
- Parmesan cheese: Gives that salty kick and helps make the outside crispy. Grab a block and grate it yourself for best results
- Flour: Soaks up extra moisture and builds structure. Regular flour works fine, or swap in almond flour to keep it gluten free
- Brown sugar: Boosts the potato's natural sweetness. Go for dark brown if you want that deeper flavor
- Salt and pepper: Balances out the sweetness perfectly. Fresh ground pepper really makes a difference
- Onion or garlic powder: Adds flavor depth without chunks. Fresh spices pack more punch than old ones
- Oregano: Brings in those nice herb flavors. The Mediterranean kind tastes stronger than Mexican oregano
- Green onions: Add a light onion taste and pretty green specks. Use the whole onion for maximum flavor
- Bacon crumbles: Bring smoky, rich taste to the mix. Thick-cut bacon gives you bigger flavor bang
- Avocado oil: Can handle high heat without smoking. Its mild taste lets other ingredients shine through
How To Make Them
- Get Your Sweet Potatoes Ready:
- Start by peeling the sweet potato and shredding it with your food processor or box grater. This step sets up the right texture for your fritters. Go for medium-sized shreds so they'll cook through without burning.
- Wash Those Shreds:
- Dump your shredded sweet potatoes in a colander and run cold water over them until the water looks clear. This gets rid of extra starch and makes your fritters extra crispy. Don't rush this part - it really affects how your fritters turn out.
- Squeeze Out Water:
- Grab a clean kitchen towel or cheesecloth and squeeze those sweet potatoes hard to get all the water out. The drier they are, the crunchier your fritters will be. I usually squeeze them a few times, moving them around between squeezes.
- Mix Your Wet Stuff:
- In a big bowl, beat the egg until it gets a bit foamy, then toss in your chopped green onions and stir it up. This makes a tasty base that will hold everything together. The little bit of beating helps make lighter fritters.
- Throw It All Together:
- Add your dried sweet potatoes to the egg mix along with cheese, flour, seasonings, and bacon if you're using it. Mix it all up but don't go crazy - just until everything's evenly mixed. Too much mixing makes them heavy, so keep it gentle.
- Cook Them Up:
- Get your avocado oil hot in a pan over medium heat until it's shimmering but not smoking. Scoop about 2 tablespoons of mix for each fritter and gently flatten them with your spatula. Leave room between them for easy flipping. Cook about 3-4 minutes on each side until they're golden brown with crispy edges.
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The first time I brought these fritters to a family party, my veggie-hating, bacon-crazy nephew wolfed down five in a row. That's when I realized sometimes the best way to get healthy food into picky eaters is by mixing in flavors they already love.
Prep Them Early
You can totally make these fritters ahead of time. Mix everything up the evening before and pop it in the fridge with a cover on top. Just give it a quick mix before cooking since some liquid might pool up. Or if you want, cook all your fritters, let them cool down, and keep them in the fridge for up to 3 days. When you're ready to eat, just put them on a baking sheet and heat them at 350°F for about 10 minutes until they're hot and crispy again.
What Goes Well With Them
These fritters go with all kinds of meals. For breakfast, try them next to some scrambled eggs and fresh fruit. Serving them as appetizers? Add a tangy yogurt dip or spicy mayo on the side. At dinner, they're great alongside grilled chicken or fish. My favorite way to eat them is topped with a poached egg and a small arugula salad on the side - you get all the textures and flavors in one simple meal.
Fixing Common Problems
If your fritters keep falling apart, there's an easy fix. First, check that you squeezed enough water out of the sweet potatoes - extra moisture usually causes the problem. Still having issues? Add another tablespoon of flour to help everything stick together better. Another common problem is burning the outside while the inside stays raw. That means your heat's too high. Aim for a steady medium heat so they cook all the way through without burning.
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These sweet potato fritters show how a handful of basic ingredients can come together to make something truly delicious. Whether you're cooking for guests or just throwing together a quick weeknight meal, these fritters will soon become one of your go-to favorites.
Frequently Asked Questions
- → Can I prep these bacon fritters in advance?
Totally. You can mix the ingredients a day before and refrigerate the batter. For already-cooked fritters, reheat them in a 350°F oven for 10-15 minutes, or pop them in the air fryer for 3-4 minutes to crisp them up.
- → Is this dish gluten-free?
It sure can be! Just swap out the regular flour for almond flour as indicated in the recipe. You'll get the same yummy results without the gluten.
- → How do I drain shredded sweet potatoes properly?
Rinse them with cold water first, then grab a cheesecloth to squeeze out every drop of moisture. No cheesecloth handy? Press the potatoes between thick layers of paper towels. Dry potatoes equal crunchier fritters!
- → Can I make this without bacon?
Absolutely. Just leave out the bacon and boost the flavor with extra cheese, a sprinkle of herbs, or other veggies like minced peppers for a tasty vegetarian twist.
- → What dips go best with these fritters?
Sour cream is always a win, but chipotle sauce gives a smoky kick. Fancy options include garlic mayo, ranch, herby Greek yogurt dip, or good ol' sriracha mayo.
- → How do I stop my fritters from falling apart in the pan?
Get every bit of moisture out of the potatoes first. Heat the pan and oil well before you start frying. Let the fritters sit on one side for 3-4 minutes to form that golden crust, then gently flip with a thin spatula.