Crispy Quinoa Sweet Potato Fritters
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
11 (Fritters)
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Calories
154 kcal
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Cuisine
Vegetarian, gluten-free
Crispy Quinoa Sweet Potato Fritters
Description
Crispy Quinoa Sweet Potato Fritters blend wholesome cooked quinoa with shredded sweet potato and sautéed vegetables, including onion, garlic, and greens like spinach. The mixture is seasoned with salt, pepper, and optionally curry powder, then bound with eggs and gluten-free flour to form a slightly tacky but moldable batter. Pan-frying these fritters yields a golden, crisp outside texture while keeping the interior soft and tender. The combination of quinoa and sweet potato offers a hearty base with a mild sweetness and earthy flavors from the curry and garlic.
The method involves first cooking quinoa and shredding the sweet potato. Vegetables are sautéed to soften and bring out aroma, then combined with eggs and flour to form the fritter mixture. Cooking takes place in a hot skillet with oil, allowing the fritters to develop a crunchy crust. Serving suggestions include dipping sauces such as coconut yogurt, hummus, or a garlic dill sauce, and fresh herbs like mint, cilantro, or parsley to add brightness.
This recipe is a versatile way to use leftover quinoa and makes a filling vegetarian dish. The control over spices and choice of flour accommodate dietary preferences. The notes mention that cooking time estimates assume using pre-cooked quinoa and provide approximate nutrition when prepared with avocado oil and without optional ingredients.
Ingredients
QUINOA
- 2 cups quinoa How to Cook Quinoa, cooked and cooled
VEGGIES
- 2 cups sweet potato no need to peel, shredded
- 2 Tbsp avocado oil or coconut oil, plus more for cooking
- 1/2 cup onion or sub shallot, diced; red or white
- 4 cloves garlic minced
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
- 2 cups greens we prefer spinach, chopped
FRITTERS
- 3 medium egg organic, pasture-raised when possible, whisked
- 1/2 tsp sea salt plus more to taste
- 1 tsp curry powder (optional)
- 1/2 cup gluten-free flour blend (if not gluten-free, sub all purpose flour // for grain-free, try arrowroot or potato starch)
FOR SERVING optional
- sauce (such as coconut yogurt, hummus, or garlic dill sauce)
- mint fresh herbs
- cilantro
- parsley
Instructions
- If you do not already have cooked quinoa, prepare it at this time. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
- Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
- Heat a large pot or rimmed skillet over medium heat. Once hot, add oil, onion, sweet potato, garlic, salt, and pepper. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Add chopped greens and stir to slightly wilt. Set aside.
- Add eggs to a medium mixing bowl and whisk until well combined. (NOTE: Depending on the size of your eggs, you may need less as some readers reported having success with 1 less egg!). Set aside.
- To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and curry powder (optional) and stir. Then add eggs and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
- Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet (we prefer cast iron).
- Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~ 4 minutes on each side.
- Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
- Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh herbs (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.
Notes
- Use cooked quinoa prepared in advance or leftover from another meal to save time.
- Shredding sweet potato with a food processor speeds preparation.
- Adjust eggs slightly depending on size to get a moldable batter consistency.
- Choose gluten-free flour or substitutes like arrowroot or potato starch if avoiding gluten.
- Serve with sauces such as coconut yogurt or garlic dill sauce and fresh herbs for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11(Fritters)
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1fritters | |
| Calories | 154 | 8% |
| Carbohydrates | 23.8g | 8% |
| Protein | 4.6g | 9% |
| Fat | 4.6g | 7% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.99g | 6% |
| Monounsaturated Fat | 2.47g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50.45mg | 17% |
| Sodium | 168mg | 7% |
| Potassium | 293mg | 6% |
| Fiber | 2.9g | 12% |
| Sugar | 2.8g | 6% |
| Vitamin A | 7492IU | 150% |
| Vitamin C | 3.69mg | 4% |
| Calcium | 36.1mg | 4% |
| Iron | 1.24mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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