Vegetarian Sweet Potato Fritters are made with quinoa, black beans and spices for even more delicious, healthy benefits. Enjoy these crispy fritters as an appetizer, snack, side dish or even as the main dish.
This post contains affiliate links. See our Disclosure Statement for more information.
I honestly don’t think I’ve ever had a bad fritter. I do like using sweeter vegetables in them, like in these Corn Fritters and of course this recipe for Sweet Potato Fritters.
In this recipe I add quinoa, black beans, chili powder, and cumin to give them a boost of protein and fiber as well as a bit of a southwestern flavor. You can pair them with a variety of dips and serve them pretty much anytime of the day. There’s really no wrong way to eat a fritter.
Why This Recipe Works
It’s a tasty vegetarian recipe that is quick and easy to make.
The healthy fritters are loaded with plant protein, fiber, vitamin A, antioxidants and so much more!
You can enjoy these fritters as an appetizer, snack, or meal. Make them a bit larger and enjoy them as a vegetarian burger substitute too.
How To Make Sweet Potato Fritters
Ingredients
- Use a box grater to shred the sweet potato. It takes about 1 large sweet potato to get the 2 1/2 cups needed for this recipe.
- Canned black beans work best.
- If you’d like your fritters to be a bit spicy, add a pinch of cayenne pepper, crushed red pepper flakes, or chipotle chili powder.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cook the quinoa first.
Meanwhile, shred the sweet potato with a box grater or food processor, mash the black beans with a fork.
Create!
Combine the grated sweet potato, mashed black beans and cooked quinoa in a medium bowl.
Stir in the chili powder, cumin, onion powder, salt, pepper, egg and flour and combine.
Chef’s Tip: the mixture should stick when pressed together, but if easily falls apart add more flour gradually, as needed.
Form the fritters into patties of your desired size. I can usually get 8 average size fritters or 5-6 larger, burger size fritters.
Heat enough oil to cover the bottom of a large skillet over medium heat. Once the oil is hot and sizzles when a sprinkle of water hits it, add the fritters to the pan. Cook for 2-3 minutes or until golden brown, then flip and cook another 2-3 minutes on the other side. Fritters will be crispy on the outside and moist in the center.
Remove and place on a paper towel lined plate.
Present!
Place the fritters on a serving tray.
Serve with aioli, cilantro lime sauce, guacamole, spicy mayonnaise, cashew dip or any other sauce or dip you like, if desired.
Tips and Techniques
- If the fritter batter is not sticking together at all, gradually add more flour until it does. They will hold together better once cooked.
- If you’d like your fritters to be a bit spicy, add a pinch of cayenne pepper, crushed red pepper flakes or chipotle chili powder.
- Store leftover fritters tightly covered in the refrigerator. Use within 3-5 days.
FAQ’s
What Is The Best Way To Shred Potatoes?
Potatoes can easily be shredded with a box grater using the side with the larger holes. You can also use a food processor if you have a grater attachment.
What Do You Serve With Vegetable Fritters?
Fritters are often served with a dip or spread as an appetizer or snack. They can also be paired with a salad or soup for lunch, or served as a side dish to many main dishes.
Can You Freeze Fritters?
Fritters can be frozen for up to 2 months. Reheat in a skillet or oven for best results.
More Sweet Potato Recipes
Love this Sweet Potato Fritters recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Sweet Potato Fritters with Quinoa & Black Beans
Ingredients
Sweet Potato, Black Bean & Quinoa Fritters
- 2 1/2 cups sweet potato (grated from 1 large sweet potato)
- 1/2 cup black beans (canned and partly mashed with a fork)
- 1/2 cup quinoa (cooked)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 tablespoons all purpose flour
- oil for frying
Instructions
- Combine the grated sweet potato, mashed black beans, and cooked quinoa in a medium bowl.
- Stir in the chili powder, cumin, onion powder, salt, pepper, egg and flour and combine.
- Form the fritters into patties of your desired size.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Once the oil is hot and sizzles when a sprinkle of water hits it, add the fritters to the pan. Cook for 2-3 minutes or until golden brown, then flip and cook another 2-3 minutes on the other side.
- Serve as is or with aioli, cilantro lime sauce, guacamole, spicy mayonnaise, cashew dip, or any other dip of your choice, if desired.
Notes
Tips and Techniques
- If the fritter batter is not sticking together at all, gradually add more flour until it does. They will hold together better once cooked.
- If you’d like your fritters to be a bit spicy, add a pinch of cayenne pepper, crushed red pepper flakes or chipotle chili powder.
- Store leftover fritters tightly covered in the refrigerator. Use within 3-5 days.
Nutrition
This recipe was originally published on April 17, 2017. It was updated with step-by-step instructions, new images, tips, techniques, FAQ’s and video in January 2021.
