nutritional information

Per Serving (2 fritters plus 3/4 cup wilted spinach):

  • 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

Curried Sweet Potato Fritters

Serves 6

30 minutes or fewer

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.
  • 3 large eggs
  • ½ cup fine yellow cornmeal
  • 2 Tbs. curry powder
  • 1 tsp. grated fresh ginger
  • 1 large sweet potato, peeled and grated (4 cups)
  • ½ cup finely diced onion
  • ½ cup frozen green peas, thawed
  • 2 Tbs. poppy seeds, optional
  • ¼ cup mango chutney
Wilted Spinach
  • 12 cups baby spinach
  • ¼ cup lemon juice

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.

October 2009

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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.

J M - 2014-10-02 02:17:34

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!

Christine - 2014-02-06 20:39:24

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!

dustin burns - 2013-02-25 23:36:27

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

tim - 2009-11-15 14:18:17

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?

Leslie - 2011-03-02 13:10:55