Cheesy Sweet Potato Fritters
User Reviews
5
Cheesy Sweet Potato Fritters
Description
Cheesy Sweet Potato Fritters blend the natural sweetness and moisture of shredded sweet potatoes with the mild creaminess of fontina cheese. The batter of rice flour, egg white, and baking powder gently binds the mixture, allowing the fritters to hold together when pan-fried. Cooking them in vegetable oil over medium-high heat creates a crunchy crust with tender centers. The addition of minced garlic and chives adds subtle aromatic notes. Seasoned with salt and pepper after frying, these fritters can be dipped in sour cream to add a cooling richness.
These fritters make a versatile side or snack. Their balance of textures and flavors fits well alongside roasted meats or as an appetizer at gatherings. The recipe yields about 16 to 20 fritters, providing ample servings.
Cooked fritters can be frozen individually on parchment before storing in bags for up to three months. Reheating in a 400°F oven crisps them back to their original texture. Allow the batter to rest briefly before frying for better binding and texture.
Ingredients
- 2 large sweet potatoes peeled and shredded
- 1 garlic clove, minced
- 1 tablespoon chives thinly sliced, plus more for garnish
- ½ cup fontina cheese grated
- 1 egg white, lightly beaten
- ½ cup rice flour can substitute all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- ½ teaspoons black pepper
- 3 tablespoons vegetable oil
- salt extra, to taste
- black pepper extra, to taste
- sour cream for dipping
Instructions
- Place sweet potato, garlic, chives, and fontina into a mixing bowl and toss together.
- Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
- Pour oil into a heavy bottom skillet and place over medium-high heat.
- Place 2 tablespoon mounds into the skillet, about an inch apart, and gently press to flatten.
- Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
- Drain on paper towel and lightly season with salt and pepper.
- Repeat until all fritters have been made. Serve immediately with sour cream.
Notes
- This recipe makes 16 to 20 fritters, good for sharing or storing.
- Freeze cooked fritters individually on parchment before transferring to a resealable bag; keep frozen up to 3 months.
- To reheat, bake at 400°F for about 12 minutes, flip, then bake another 12 minutes until crispy throughout.
- Let the batter rest 5 to 10 minutes before frying to improve texture and binding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 13mg | 4% |
| Sodium | 811mg | 34% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16201IU | 324% |
| Vitamin C | 3mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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