These fritters are not only delicious but also incredibly easy to prepare. Paired with a creamy sour cream dip, they bring together a delicious mix of flavors. You can choose between frying them (like the original version) or baking them in the oven.
Craving more Israeli recipes? Try my Authentic Israeli Falafel, Arayes- Meat Stuffed Pita, and Israeli Chocolate Swirl Cookies.
How to store Sweet Potato Fritters?
Sweet Potato Fritters taste best the day they are made, as soon as they’re cool enough to eat. Cooled patties can be covered loosely with plastic wrap and kept at room temperature for up to 4 hours.
If you have leftovers or want to make them ahead, you can wrap them in foil or place them in an airtight container in the fridge for a couple of days.
I do not recommend freezing them! They will turn mushy, watery, or even grainy.
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Sweet Potato Fritters
Description
Ingredients
For the fritters:
- 2 lbs (1kg) sweet potatoes peeled and roughly cut
- 3/4 cup all-purpose flour or more if needed
- 1/2 Tablespoon soy sauce
- 1/4 Teaspoon cinnamon
- 1/4 Teaspoon salt
For baked fritters
- 1/4 cup olive oil for brushing
For fried fritters
- unsalted butter or oil for fraying
For the sour cream dip:
- 1 cup sour cream
- 2 Tablespoons mayonnaise
- 1/2 Teaspoon garlic powder or onion powder
- A pinch of salt
- A pinch of ground black pepper
- optional A handful of chives chopped
Instructions
Prepare the sweet potatoes:
- Peel the sweet potatoes and cut them into rough chunks.
- Place the chunks in a pot and cover with water.
- Bring the water to a boil over high heat.
- Reduce the heat to medium and simmer until the sweet potatoes are tender and can be easily pierced with a fork, about 15-20 minutes.
- Drain the sweet potatoes in a colander and let them cool slightly for about an hour before mashing.
- Mash the sweet potatoes in a bowl and add the flour, soy sauce, cinnamon, and salt.
- Mix until you have a uniform and slightly sticky mixture. If the mixture is too soft, add a bit more flour. I like to mix with my hands to ensure all the flour is fully incorporated.
- Shape the mixture into small patties (about 15) with your hands.
Option 1: Frying in butter or oil
- Heat about 2 tablespoons of butter (or oil) in a pan over low heat.
- Increase the heat to medium.
- Fry the fritters until golden brown and crispy on both sides, about 3-4 minutes per side.
- Transfer to a tray lined with paper towels to drain.
Option 2: Baking
- Preheat your oven to 400°F/200°C.
- Line a baking sheet with parchment paper and brush with oil.
- Place the patties onto the baking sheet and brush the tops with oil.
- Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the fritters are golden brown and crispy.
Prepare the sauce:
- In a bowl, mix together the sour cream, mayonnaise, garlic powder (or onion powder), salt, pepper, and chopped chives (optional).
- Serve the sauce alongside the fritters.