Sweet Potato Fritters with Dill Yogurt Sauce
simple sweet potato fritters served with a lemony dill yogurt sauce
yield: approximately 12-14 fritters
Ingredients
Scale
Dill Yogurt Sauce
- 1 cup greek yogurt
- ¼ cup roughly chopped fresh dill
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp granulated garlic
- kosher salt
- freshly cracked black pepper
Sweet Potato Fritters
- 2 eggs
- 1 tbsp smoked paprika
- 1 tsp granulated garlic
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- 1 lb sweet potatoes, peeled + grated
- 2 large green onions, thinly sliced
- ½ cup all-purpose flour
- ½ tsp baking powder
- neutral cooking oil
- flaky sea salt
Instructions
- For the dill yogurt sauce, combine the greek yogurt, dill, lemon zest, lemon juice, and granulated garlic in a mixing bowl. Stir until smooth. Season with salt and black pepper to taste. Let sit at room temperature while you make the fritters.
- Add the eggs, smoked paprika, granulated garlic, cayenne, and salt to a large mixing bowl. Whisk to combine. Fold in the grated sweet potatoes and green onions. Sprinkle in the flour and baking powder. Fold to combine.
- Heat a 12” stainless steel skillet over medium heat. Add enough oil to generously coat the bottom. Once hot (the oil will shimmer), spoon about 2 tablespoons of the sweet potato mixture into the skillet at a time, using a spoon to flatten each fritter (you should be able to fit about 4-5 fritters in the skillet at once).
- Cook for 2-3 minutes per side until golden crisp and cooked through. Adjust the heat throughout the cooking process as needed (medium-low if they’re getting too dark / back to medium when they’re not crisping enough).
- Transfer the fritters to a sheet pan lined with a rack to drain. Immediately sprinkle with flaky sea salt. Repeat with the remaining mixture, adding more oil to the skillet as needed.
- Serve the sweet potato fritters immediately with the dill yogurt sauce on top or alongside.