⅔cupflouruse gluten-free 1-to-1 flour if gluten-free
1 ½teaspooncumin
½teaspoonturmeric powder
½teaspoonchili powder
1cupfinely minced white or yellow onion
3large eggs
Vegetable oilcanola, light olive oil, or avocado oil
Lemon Sour Cream Dipping Sauce
½cupsour cream or plain Greek yogurt
2 ½tablespoonsmayonnaise
1tablespoonlemon juice
¼teaspoongarlic powder
⅛teaspoonsalt
½teaspoonlemon zest
Instructions
Place the grated sweet potatoes in a cheesecloth, dishcloth, or paper towel and wring out the excess moisture.
Add the sweet potato to a large mixing bowl. Mix in the salt, baking powder, flour, cumin, turmeric, chili powder, and minced onions into the sweet potatoes until combined.
In a small mixing bowl, whisk the large eggs until frothy. Pour into the bowl with the potatoes mixture and gently fold in until the eggs evenly coat the sweet potato.
Add an inch of vegetable oil to a skillet or dutch oven and heat over medium heat until the oil has reached 375 degrees Fahrenheit (I recommend using a candy or cooking thermometer to get the most accurate temperature read).
Gently drop the sweet potato mixture into the oil by heaping 2 tablespoons-full, leaving 1-2 inches between each fritter. Gently press down on top of the fritter if you'd like your fritters to be flat. Cook the fritters for 2-3 minutes, flipping halfway, or until they are cooked through and golden brown.
Remove the fritters from the oil and place them on a dinner plate lined with paper towels. Let drain.
Repeat steps 5 & 6 with the remaining fritter batter until all of the fritters are fried.
In a small mixing bowl, whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and lemon juice until smooth and combined. Serve the hot fritters immediately with the dipping sauce!
Notes
1. To make gluten-free fritters, substitute 1-to-1 gluten-free flour for the all-purpose flour. 2. Keeping the temperature at 375 degrees is important. Any hotter and the fritters will burn. Much lower and they will get soggy. 3. Fritters keep covered in an airtight container in the fridge for 2-3 days. They can be frozen in a freezer-safe container for up to 2 months. 4. To reheat fritters, place them on a baking sheet lined with parchment paper and reheat in the oven at 275 degrees until the fritters have heated through and re-crisped, or about 4-8 minutes for refrigerated fritters and 10-13 minutes for frozen fritters.5. These fritters can also be made without the spices. Simply eliminate the cumin, chili powder, and turmeric from the recipe and proceed with the recipe as directed.