Why are my sweet potato fritters soggy?

There are two main culprits. First, you may not have removed enough liquid from the sweet potatoes. Be sure to wring them out as much as possible. Additionally, your frying oil may be too cold. The oil should be between 350-375 F, and it will make a bubbling sound as it reaches temperature.

How do you keep homemade fritters crispy?

After you go through the effort of frying, keep your fritters nice and crisp by allowing them to rest on a wire rack or a plate lined with paper towels. This will help wick away excess oil to keep the fritters crisp longer.

Can you freeze sweet potato fritters?

Yes! After frying, let the fritters cool on a wire rack, then freeze them on a baking sheet lined with parchment paper. Transfer to a freezer-safe bag and freeze for up to 3 months. After thawing, I recommend reheating the fritters in the air fryer or a hot oven to crisp them back up.

Sweet Potato Fritters

Description

Homemade Sweet Potato Fritters are easy to make, flavorful, and delicious. They're pan-fried to perfection with a crisp crust on the outside and a soft bite on the inside. Plus, the flavor is unmatched — with a mixture of Parmesan cheese and chives for a savory, salty flavor that balances the sweetness of the sweet potatoes. Serve as an appy or pair with roasted meats, baked mac and cheese, or slow cooker ribs for a cozy, comforting meal any time of the year.

Ingredients

Scale

1 medium sweet potato, peeled and grated (about 2 cups)
1/3 cup Parmesan cheese, grated
1/4 cup all purpose flour
1 large egg, beaten
1 tablespoon chives or green onions, finely chopped
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil (for pan frying)

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Instructions

Use a box grater or food processor to grate the sweet potato. Place the grated sweet potato in a colander over a large bowl or in the kitchen sink. Sprinkle the grated sweet potato evenly with a little bit of salt. Toss well to combine and let it sit for 10 minutes (Salt will draw out excess moisture inside the sweet potato).
Use your hands to squeeze out as much liquid as possible from the sweet potato. Set aside in a large mixing bowl.
Add Parmesan cheese, flour, egg, chives, garlic powder, paprika, salt, and pepper. Mix well until evenly combined.
Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Place 2-3 tablespoonfuls of the sweet potato mixture in the skillet and gently flatten with the back of a spoon or spatula. You can probably fit 4-5 fritters in one skillet, depending on the size of your skillet. Cook until golden brown on the bottom, about 2 minutes, and flip over. Cook the other side until golden brown, another 2 minutes. Repeat in batches until the sweet potato mixture is used up.
Let the sweet potato fritters cool on a paper towel-lined plate.
Serve warm with a side of mayonnaise or garlic aioli for dipping.

Notes

How to store: Store leftover fritters in an airtight container lined with paper towels to absorb extra oil.

How to reheat: To get that crisp bite back, it's best to pop the fritters in the air fryer or oven at 400 F for 5-10 minutes. This will crisp up the outside while warming the inside.

How to freeze: Arrange the cooled fritters in a single layer on a baking tray, then freeze solid. Transfer to a freezer-safe container for 2-3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American