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Indian-Spiced Sweet Potato Fritters Recipe

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★★★★★

4.7 from 83 reviews

These Indian-Spiced Sweet Potato Fritters are a deliciously flavorful and nutritious snack or side dish. Made with grated sweet potatoes, fragrant spices like cumin and garam masala, and nutrient-packed spinach, these fritters have a wonderful crispy exterior and tender interior. They are vegan, gluten-free when made with chickpea flour, and use a flaxseed ‘egg’ as a binder, making them a wholesome alternative to traditional fried snacks. Perfectly cooked on the stovetop and optionally finished in the oven for extra crispiness.

Ingredients

Scale

Flaxseed ‘Egg’

  • 2 TBSP ground flaxseed (linseed)
  • 4 TBSP warm water

Main Ingredients

  • 1½ TBSP oil, divided (organic rapeseed/canola oil recommended)
  • 1 medium onion (130g), finely chopped
  • 2 tsp minced garlic
  • 250 g / 2 packed cups sweet potato, grated (no need to peel)
  • 70 g / ½ cup gram flour (chickpea flour) or substitute with wholemeal/plain flour
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp salt
  • 1 TBSP tomato puree (paste)
  • 40 g / 1 packed cup spinach, finely chopped

Instructions

  1. Prepare Flaxseed Egg: In a small bowl, combine 2 tablespoons ground flaxseed with 4 tablespoons warm water. Stir well and let it sit for a few minutes to gel and thicken, creating a flaxseed ‘egg’ substitute.
  2. Cook Onions: Heat ½ tablespoon oil gently in a large frying pan over medium heat. Add the finely chopped onion and cook until it starts to soften but does not brown.
  3. Add Sweet Potato and Garlic: While the onion cooks, grate the sweet potato (peeling is not necessary). Add the minced garlic and grated sweet potato to the pan with the onions, stirring to combine. Cook for a couple of minutes to soften the sweet potato slightly.
  4. Spice Mixture: Stir in 1 tablespoon tomato puree, 1 teaspoon ground cumin, 1 teaspoon garam masala, and ½ teaspoon salt. Mix well, then remove the pan from heat.
  5. Combine Ingredients: Transfer the cooked mixture into a large mixing bowl. Add the flaxseed ‘egg’ and stir thoroughly. Sprinkle the ½ cup gram (chickpea) flour over the mixture, sifting if needed to avoid lumps, and stir until fully combined. Fold in the finely chopped spinach.
  6. Form and Cook Fritters: Heat enough oil in one or two frying pans over medium heat to coat the base. Scoop about half a cup of the mixture into the pan(s), then press down gently with a slotted turner to flatten into fritter shapes. Avoid overcrowding; you should fit about three fritters per pan.
  7. Fry Until Golden: Cook the fritters for about 4 minutes on one side until golden brown. Carefully flip and cook the other side for another 4 minutes, ensuring both sides are crisp and cooked through.
  8. Optional Oven Finish: For extra flavor and crispiness, preheat the oven to 210°C (190°C fan) / 410°F. Transfer the cooked fritters to an oven-safe dish and bake for 10 minutes. This step is recommended but optional.
  9. Serve and Store: Serve the fritters hot or cold as a snack or side dish. Leftovers can be refrigerated for up to five days. They are likely freezable though not tested.

Notes

  • Using two frying pans simultaneously reduces cooking time.
  • If substituting chickpea flour with wholemeal or plain flour, the texture may slightly differ.
  • Sieving chickpea flour helps prevent lumps in the batter.
  • These fritters are vegan and gluten-free if chickpea flour is used.
  • Optional oven bake crisps edges and enhances flavor.
  • Leftovers store well in the fridge but freezing has not yet been tested.

Keywords: sweet potato fritters, Indian spiced fritters, vegan snack, gluten-free fritters, chickpea flour fritters, healthy Indian recipe

Find it online: https://bakedbylisa.com/indian-spiced-sweet-potato-fritters-recipe/