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Recipe courtesy of Jil La Marca and Bonnie Stoilkovich

Sweet Potato Fritters

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 24 fritters
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Canola oil

1 large sweet potato (about 1 cup)

4 tablespoons melted salted butter

1 egg

1/4 cup bread crumbs

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)

1/2 cup fresh or thawed frozen corn

1 cup sour cream


  1. In a shallow pan, heat oil to 350 degrees F.
  2. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.