Curried Sweet Potato Fritters Recipe | Vegetarian Times Skip to main content

Curried Sweet Potato Fritters

These Indian-inspired fritters also make great hors d’oeuvres—simply use scant 1-tablespoon dollops of the fritter mixture when cooking, and skip the bed of spinach.

Ingredients: 

Ingredient Set Name: 

Fritters

Ingredients: 

Ingredient Line: 
3 large eggs
Ingredient Line: 
½ cup fine yellow cornmeal
Ingredient Line: 
2 Tbs. curry powder
Ingredient Line: 
1 tsp. grated fresh ginger
Ingredient Line: 
1 large sweet potato, peeled and grated (4 cups)
Ingredient Line: 
½ cup finely diced onion
Ingredient Line: 
½ cup frozen green peas, thawed
Ingredient Line: 
2 Tbs. poppy seeds, optional
Ingredient Line: 
¼ cup mango chutney

Ingredient Set Name: 

Wilted Spinach

Ingredients: 

Ingredient Line: 
12 cups baby spinach
Ingredient Line: 
¼ cup lemon juice

Instructions: 

To make Fritters:

1. Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.

2. Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side. Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.

3. Meanwhile, prepare Wilted Spinach: Heat large pot or Dutch oven over medium-high heat. Add spinach in batches, and cook 2 to 3 minutes, or until leaves are wilted, but still bright green. Season with salt and pepper, if desired.

4. To serve: Divide spinach among 6 serving plates, and drizzle with lemon juice. Top each serving with 2 Fritters, and garnish each with 1 tsp. mango chutney.

Nutrition Information: 

Calories: 
197
Protein: 
7 g
Total Fat: 
4 g
Saturated Fat: 
1 g
Carbohydrates: 
37 g
Cholesterol: 
106 mg
Sodium: 
437 mg
Fiber: 
7 g
Sugar: 
14 g
Yield: 
Serves 6

Comments on this Recipe

They tasted wonderful but didn't hold together too well. Am wondering if either potatoes weren't grated finely enough, and/or mixture need a little bit of liquid like milk?

just made these. these were excellent. cant. stop. eating. them.

These were delish. I used regular potatoes because it was all I had on hand. Plus, it's more authentic to Indian cuisine. I lived in India for six months and never saw sweet potatoes, but regular potatoes were paired with these other ingredients all the time. I'm sure both are good. We'll make them again!

Quite nice. Also good with a little Greek yogurt dolloped on them. I added another egg because as one other comment said it didn't seem they were going to hold together that well - but by the time I got to the bottom of the bowl there was actually some excess liquid. So, maybe let the mixture hang out for a little while then mix it up again just before cooking them. I used my hands to squeeze them into little patties before frying. Yum!

I made the executive decision to use 2 cups of sweet potatoes because 4 seemed like way too much. And I used arrowroot powder mixed with water in place of the eggs. They held together just fine. Although I love spinach with lemon, I don't think the flavors really complemented each other so I would serve that separately from the fritters.