Sweet Potato Fritters with Mint and Coconut Chutney

Slices of sweet potato roasted with a spiced paste, coated in a chickpea batter and fried until golden. Served with a coconut chutney.
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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 4 servings
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1 cup unsweetened coconut

2 tablespoons paprika

2 tablespoons brown sugar

1/2 teaspoon minced serrano chile

1 clove garlic, grated

Zest and juice of 1 lime

Sweet Potato Fritters:

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon grated peeled fresh ginger (from a 1-inch piece)

1/4 teaspoon ground turmeric

1 clove garlic, grated

2 cups peanut oil

2 small sweet potatoes (1 pound), sliced 1/2-inch thick

3/4 cup chickpea flour

1/4 cup cornstarch

1 teaspoon paprika

Kosher salt and freshly ground black pepper

1/4 cup cilantro leaves and tender stems

1/4 cup mint leaves


  1. Preheat the oven to 400 degrees F.
  2. For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
  3. For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
  4. Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
  5. Serve the fritters with the chutney, cilantro and mint.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
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