Sweet Potato Fritters with Sriracha Mayo
These skillet-fried fritters have visible sweet potato shreds, browned, ragged edges, and tender centers. A smooth sriracha mayo stays in a separate bowl for dipping.
For fritters that hold together, squeeze the grated potatoes before mixing, press them into thin patties, and let the first side brown before flipping. The skillet gives the shreds crisp edges without turning them into smooth mashed-potato cakes.
Ingredients for Sweet Potato Fritters
Makes about 8 fritters, or 4 appetizer or side-dish servings. Prep time: 20 minutes. Cook time: 20–25 minutes in batches. Total time: 40–45 minutes.
- 1 lb sweet potatoes, about 2 medium, peeled and coarsely grated (450g)
- 1 large egg
- 1/4 cup all-purpose flour (30g), plus more if needed
- 2 tablespoons finely sliced scallions
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- About 1/4 cup neutral frying oil, such as canola or avocado oil, as needed for batches
For the sriracha mayo
- 1/2 cup mayonnaise (about 115g)
- 1 tablespoon sriracha, plus more to taste
How to Make Sweet Potato Fritters with Sriracha Mayo
- Squeeze the sweet potatoes: Wrap the coarse shreds in a clean kitchen towel and squeeze out excess moisture. The strands should remain distinct, but a handful should not readily drip liquid.
- Mix the fritters: Combine the shreds, egg, flour, scallions, garlic powder, salt, and pepper in a bowl. Firmly squeeze a small handful of the mixture. If it will not hold together, mix in more flour 1 tablespoon at a time, only as needed.
- Make the dip: Stir the mayonnaise and 1 tablespoon sriracha together until smooth and pale peach-pink. Taste and add more sriracha if you want more heat.
- Shape and heat the skillet: Firmly shape the mixture into about eight irregular patties, roughly 3 inches wide and 1/2 inch thick. Heat enough oil to generously coat the bottom of a 10- to 12-inch skillet over medium heat. It is ready when it shimmers and a stray shred sizzles on contact.
- Fry in batches: Add three or four patties, leaving space between them. Fry uncovered and undisturbed for about 3–4 minutes. Start checking around 3 minutes; when the undersides are set and golden-brown, turn each patty once with a thin spatula. Fry the second side for about 3–4 minutes, until both sides have browned patches and the centers are tender rather than crunchy. Lower the heat slightly if the edges darken before the centers soften. Repeat with the remaining patties, adding oil as needed.
- Drain and serve: Transfer the fritters to a rack over a lined sheet, or to a paper towel-lined plate. Keep them in a single layer and serve warm with the mayo in a separate small bowl.
How to Keep the Fritters Together
Sweet potatoes vary in moisture. After squeezing the shreds, check that a firmly compressed handful of mixture holds its shape; add extra flour only if it stays loose. In the skillet, wait until the first side has formed a browned crust before lifting the patty to flip. Turning too early can pull the strands apart.
Getting Crisp Edges Without a Crunchy Center
Keep the patties close to 1/2 inch thick so the centers soften before the edges get too dark. The oil should sizzle steadily without smoking. Fry in spaced batches, then drain without stacking so the edges stay crisp.
Serve the fritters as an appetizer or alongside sandwiches and burgers. For another grated-potato skillet dish, try classic potato pancakes. For a bite-size appetizer made with mashed potatoes instead, see these loaded mashed potato bites.
Storing and Reheating Leftovers
Cool leftover fritters, then refrigerate them in an airtight container. Refrigerate the mayo separately. To regain some crispness, reheat the fritters in a single layer in a 400°F (205°C) oven. Check before 10 minutes and continue until hot and crisp, about 10–15 minutes depending on their size. Microwaving will soften the crust.
If freezing cooked fritters, cool them first, freeze in a single layer until solid, then transfer to a freezer-safe container. Reheat from frozen in a 400°F oven until hot and crisp; the time will depend on their size.
Nutrition
Approximate nutrition per serving (2 fritters with one-quarter of the dip): 450 calories, 4g protein, 35g fat, and 30g carbohydrates. Estimated per 100g: 245 calories, 2g protein, 19g fat, and 16g carbohydrates. These are rough estimates; frying oil absorption and cooked weight will vary.
Equipment
- Clean kitchen towel
- Box grater
- Mixing bowl
- Small bowl
- 10- to 12-inch skillet
- Thin spatula
- Wire rack or paper towel-lined plate
Ingredients
For the fritters
- 1 lb sweet potatoes, about 2 medium, peeled and coarsely grated (450g)
- 1 large egg
- 1/4 cup all-purpose flour (30g), plus more if needed
- 2 tablespoons finely sliced scallions
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- About 1/4 cup neutral frying oil, such as canola or avocado oil, as needed for batches
For the sriracha mayo
- 1/2 cup mayonnaise (about 115g)
- 1 tablespoon sriracha, plus more to taste
Instructions
- Wrap the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
- Combine the sweet potatoes, egg, flour, scallions, garlic powder, salt, and pepper in a bowl.
- Squeeze a small handful of the mixture to check that it holds together. If it does not, mix in more flour 1 tablespoon at a time as needed.
- Stir the mayonnaise and 1 tablespoon sriracha together in a small bowl until smooth. Add more sriracha to taste.
- Shape the mixture into about eight patties, roughly 3 inches wide and 1/2 inch thick.
- Heat enough oil to generously coat the bottom of a 10- to 12-inch skillet over medium heat. When the oil shimmers and a stray shred sizzles on contact, add three or four patties, leaving space between them.
- Fry the patties uncovered and undisturbed for about 3–4 minutes, until the undersides are set and golden-brown.
- Turn each patty once with a thin spatula and fry for about 3–4 minutes, until both sides have browned patches and the centers are tender.
- Repeat with the remaining patties, adding oil as needed. Lower the heat slightly if the edges darken before the centers soften.
- Drain the fritters in a single layer on a rack or paper towel-lined plate. Serve warm with the sriracha mayo in a separate bowl.
Tips
- Squeeze excess moisture from the grated potatoes so the mixture holds together.
- Add extra flour only if a firmly compressed handful of mixture stays loose.
- Wait until the first side is browned and set before flipping to help keep the patties intact.
- Keep patties about 1/2 inch thick so the centers soften before the edges get too dark.
- Fry in spaced batches and avoid stacking the fritters after cooking to preserve crisp edges.