Sweet Potato Fritters

Name: Sweet Potato Fritters
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 medium sweet potatoes (about 14 oz / 400 g, peeled and grated); ½ cup all-purpose (plain flour 60g); 2 large eggs; ¼ cup milk (60ml); ½ cup grated cheddar cheese (59g); 1 small onion (finely chopped); 2 garlic cloves (minced); ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon smoked paprika; 2 tablespoon oil (for frying, more if needed)

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Golden-brown sweet potato fritters with a hint of smoked paprika and melty cheese are simple, satisfying, and perfect for brunch, lunch or dinner!

Sweet potato fritters on a plate on a wooden table.

There’s something about sweet potato fritters that just works. Maybe it’s the crispy edges giving way to soft, slightly sweet insides, or the way the smoky paprika balances out the cheddar’s richness.

Whatever it is, they’re an absolute win every time I make them.

They’re also incredibly versatile, whether you eat them as a snack, a side, or even a light meal, they always hit the spot.

If you’ve never made fritters before, don’t worry, these are simple.

You just grate some sweet potatoes, mix them with a handful of ingredients, and fry them until they’re golden and crisp.

They come together in under 30 minutes, and they’re one of those dishes that feel a little special without being fussy.

These fritters are best enjoyed hot, straight from the pan, but they also reheat well (more on that later).

Serve them with a dollop of sour cream, a spoonful of yogurt, or even a fresh salsa for a little kick.

They work great as a breakfast option, a side for a hearty dinner, or just something to snack on in the afternoon.

Try serving your sweet potato fritters with sauces, such as Sriracha Aioli, Buffalo Cauliflower Dip, Bang Bang Sauce or French Onion Dip!

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Why You'll Love This Recipe
Ingredients
Instructions
Serving Suggestions
Variations
Storage
Top tips
FAQs
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💬 Comments

A skillet with four sweet potato fritters in it.

Why You'll Love This Recipe

Quick and easy—ready in 30 minutes!
Uses simple, everyday ingredients
Crispy outside, soft and flavorful inside
Versatile—perfect as a side, snack, or even breakfast
A great way to use up extra sweet potatoes

Ingredients

Sweet potatoes, cheese, eggs, milk, paprika, onions and flour on a table.

Sweet potatoes – The star of the recipe! Make sure to squeeze out excess moisture for the crispiest fritters.
Flour – Helps bind the fritters. Use gluten-free flour if needed.
Eggs – The glue that holds everything together.
Milk – Adds a little moisture.
Cheddar cheese – Adds richness and a bit of saltiness.
Onion – Adds savory depth. Finely chop it so it blends well into the batter.
Garlic – For an extra flavor boost!
Salt & pepper – Essential for seasoning.
Smoked paprika – Adds a subtle smoky warmth.
Oil – Use a neutral oil like vegetable or canola for frying.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Shredding the peeled sweet potato on a grater.

Peel and grate the sweet potatoes, then squeeze out any excess moisture using a clean kitchen towel or paper towel.

Mixing the wet ingredients in a mixing bowl.

In a large bowl, whisk together the flour, eggs, milk, salt, pepper, and smoked paprika until you have a smooth batter.

Stir in the grated sweet potato, cheese, chopped onion, and garlic until everything is well combined.

Heat 1-2 tablespoon of oil in a large skillet over medium heat. Drop spoonfuls of the sweet potato mixture into the pan and flatten each slightly with the back of a spoon to form fritters.

Fry each fritter for about 3-4 minutes per side, or until golden brown and cooked through. Cook in batches if needed, and add more oil if necessary.

Transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve hot, with a dipping sauce like sour cream, yogurt, or salsa.

Serving Suggestions

With sour cream or Greek yogurt.
Topped with a fried or poached egg.
With a side of avocado and salsa.
As a side dish.
With a drizzle of hot honey.
Dipped in a sriracha aioli.
With a fresh, crunchy slaw. Try this Kohlrabi Slaw.
Topped with crumbled goat cheese and arugula.
As a base for a breakfast sandwich.

Variations

Add chopped fresh herbs like parsley or cilantro.
Mix in crumbled feta instead of cheddar.
Use a mix of regular and sweet potatoes.
Add a pinch of cayenne for a little heat.
Swap smoked paprika for cumin or curry powder.
Stir in some cooked, crumbled bacon.
Use almond flour to make it grain-free.
Try a dairy-free version with plant-based milk and cheese.
Add shredded zucchini (just squeeze out the moisture first!).
Make mini fritters for bite-sized appetizers.

Storage

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm them in a skillet or oven to get the crisp back.
Freezing: Flash freeze them on a tray, then transfer to a bag. Reheat straight from frozen.
Make-ahead: Prep the batter in advance and store in the fridge for up to 12 hours.

Top tips

Always squeeze the grated sweet potatoes to remove excess moisture.
Don’t overcrowd the pan—work in batches for even cooking.
Use medium heat to avoid burning before they’re cooked through.
Make the fritters a uniform size so they cook evenly.
If the batter seems too wet, add a little more flour to help bind it.

A wooden table with a skillet of sweet potato fritters and some on a plate, next to a yogurt dip.

FAQs

Can I bake these instead of frying?

Yes! Bake at 375°F (190°C) for 20 minutes, flipping halfway.

Can I make these without eggs?

Try using a flax egg as a substitute.

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⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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