Best 6 Carrot And Sweet Potato Fritters Recipes

SWEET POTATO FRITTERS

Steps:

• Mix all the ingredients, apart from the oil, together in a mixing bowl and season to taste.
• Heat a little oil in a frying pan over a low heat and add a tablespoon of the mixture. Flatten down with a fork and repeat with one or two more tablespoons depending on the size of your pan. Cook for 2-3 minutes.
• Turn with a spatula and cook on the other side. Press down gently on the top of the fritters with the spatula to check that no liquid batter squirts out. If it does you need to keep cooking for a little longer.
• Drain on kitchen paper and serve immediately with dips and salads.

SHREDDED SWEET POTATO AND CARROT FRITTERS (UKOY)

Steps:

• Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
• Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
• Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F-340°F.
• Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
• Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
• Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
• Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
• Chile vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

CARROT AND SWEET POTATO FRITTERS

Steps:

• Place the sweet potato (1) in the bowl. Chop Speed 5 / 5 seconds. Remove and pour in a small mixing bowl using a spatula. Add the carrots (3) to the bowl and chop Speed 5 / 5 seconds. Transfer to the mixing bowl with the sweet potatoes. Put the onion (1) in the bowl. Chop Speed 5 / 4 seconds. Add the chopped sweet potatoes and carrots, eggs (4), desiccated coconut (50g), oats (60g), flour (60g), crumbled feta cheese (100g), salt (pinch) and black pepper (pinch) to the bowl. Combine Reverse+Speed 4 / 20 seconds. Heat the oil (150g) in a medium frying pan. Once hot, take a tablespoon of the mixture and press it tightly together with your fingers to squeeze out some of that liquid. Carefully transfer to the pan and fry until golden brown. They are a bit delicate, so make sure you only turn once cooked on one side. Serve with a dollop of Greek yogurt and a lime wedge.

CURRIED SWEET POTATO + CARROT FRITTERS

Steps:

• In a large bowl, combine the sweet potato, carrots, flour, egg(s), curry powder, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
• Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
• Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack. Repeat this process with the remaining mixture.
• Serve slightly warm as is (or with a quick mixture of non-dairy yogurt, ginger and parsley or simply sliced green onions).

CARROT, SWEET POTATO AND FETA FRITTERS

Steps:

• Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.
• In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
• Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well. Heat the oven to 150°C/fan130°C/gas 2.
• Heat the oil in a wok or saucepan to 180°C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.

AUNTIE MARY'S SWEET POTATO FRITTERS

Steps:

• Mix sweet potatoes and carrots together in a large bowl. Form into small balls and flatten into patties.
• Heat oil in a large skillet over medium-high heat. Fry patties in hot oil until golden brown, about 1 minute per side. Drain on paper towels; allow to cool slightly, about 5 minutes. Season with salt and pepper.