Kale & Sweet Potato Fritters
User Reviews
4.9
Kale & Sweet Potato Fritters
Description
This recipe starts by shredding sweet potato and sautéing it with diced red onion and small-cut kale in avocado oil until tender and fragrant. The cooked vegetables are mixed with salt, garam masala—a blend of warm, aromatic spices—and rice flour, which acts as a binder to hold the fritters together. The mixture is formed into thin patties approximately palm-sized.
These patties are pan-fried in avocado oil until golden and crisp on the outside while remaining soft inside. The garam masala seasoning provides a gentle spice and fragrant flavor profile, balancing the natural sweetness of the sweet potato and the earthiness of kale.
Serving the fritters with mint chutney complements their warm spices with a bright, herbal contrast, enhancing the overall flavor. This dish can be enjoyed as a snack, appetizer, or light meal.
Nutrition information accounts for 2 tablespoons of oil without including the chutney. Adjust oil and chutney quantities to suit dietary preferences.
Ingredients
FRITTERS
- 2 cups sweet potato ~1 medium sweet potato, peeled, grated
- 1 ½ Tbsp avocado oil (plus more for cooking fritters)
- 1 cup red onion ~1/2 large onion, diced
- 2 cups kale cut very small or shredded in a food processor, shredded
- 1/2 tsp salt sea salt, to taste
- 1 ¼ tsp garam masala (we like Frontier brand)
- 1/4 cup white rice flour (or sub brown rice flour or DIY GF blend)
FOR SERVING optional
- mint chutney
Instructions
- Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
- Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add oil, onion, grated sweet potato, and kale. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Set aside.
- To a large mixing bowl add sautéed vegetables, salt, and garam masala and stir. Then add rice flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more rice 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 (we used ~1/4 cup of sweet potato mixture per patty). In the meantime, wipe down and heat the large rimmed skillet you used to sauté your vegetables, or another one (we prefer cast iron or non-stick).
- Once hot, add a little avocado oil to lightly coat the bottom of the pan (we used ~1/2 Tbsp // use more for a crispier effect). Add enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~3-4 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 topped with mint chutney (optional). Best when fresh. 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 slightly before reheating.
Notes
- Use the coarse side of a grater or food processor to shred the sweet potato consistently.
- Sauté vegetables until tender and fragrant to develop flavor before mixing.
- Add rice flour gradually to achieve a tacky, moldable batter; add more if too wet.
- Form thin patties about the size of your palm for even cooking and crisp edges.
- Pan-fry in avocado oil until golden for best texture; use more oil for crisper fritters.
- Serve with mint chutney for a fresh, contrasting flavor.
- Nutrition estimates exclude chutney and consider 2 tablespoons of oil used in cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Fritters)
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 99 | 5% |
| Carbohydrates | 15.5g | 5% |
| Protein | 1.5g | 3% |
| Fat | 3.7g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.5g | 13% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 218mg | 9% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2.9g | 6% |
| Vitamin A | 5068IU | 101% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 37.8mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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