These sweet potato fritters with corn are crispy, flavorful and made with simple ingredients. You need just 30 minutes for this vegan recipe that’s great for breakfast and dinner alike.

Sweet potato fritters vegan

Fritters hold a dear place in my heart. They’re versatile, require minimal effort, and are a great way to eat lots of veggies. And these sweet potato fritters are no exception! In fact, the sweet potato seriously takes them to a whole new level. I’ve had them on repeat for breakfast, and don’t plan on stopping any time soon.

These easy fritters feature just simple, accessible ingredients and a very straightforward preparation method. All you have to do is mix the ingredients, fry and serve! The result is crispy deliciousness that’s ideal either for a snack or a main course. Serve them with any dip/sauce of your choice, and you’re good to go.

Crispy fritters

Ingredients for sweet potato fritters

Ingredients for sweet potato fritters
  • Sweet potato. This is the star of the show here, bringing in crispiness and a subtle hint of sweetness.
  • Onion. You can use either red or white onions.
  • Sweetcorn. I love adding sweetcorn to fritters for extra crunch and texture.
  • Flour. I typically use plain white flour. You can also use gluten-free.
  • The seasonings: salt, cumin and paprika.
  • A flax egg. This is made by stirring together ground flaxseed and water to help the fritters stick together.
  • Tomato paste for tanginess.
  • Soy sauce. This adds a hint of umami which really elevates the overall flavor profile of the fritters.

How to make vegan sweet potato fritters

It’s incredibly simple! Firstly, peel and grate the sweet potato using the large side of the grater. Then, prepare the flax egg by stirring together ground flaxseed and water, and setting aside for 10 minutes until a gel-like consistency forms.

Next, add the sweet potato, onion, sweetcorn, flour, salt, cumin, paprika, flax egg, tomato paste and soy sauce to a mixing bowl. Stir together well.

Heat some olive oil in a large frying pan or skillet over a medium-high heat. Shape the fritters using your hands, then place them on the frying pan/skillet using a spatula. Flatten them down gently, and cook for 3-4 minutes. Then, flip and cook for 3-4 minutes more, until crispy and cooked all the way through.

Remove from the frying pan and serve the fritters with any dip or sauce of your choice.

Fritters with dairy-free yogurt

Can these fritters be baked?

For sure! Simply line a baking tray with parchment paper. Brush the fritters with olive oil on both sides, arrange them on the baking tray and bake at 350 degrees F/180 degrees C for 20-25 minutes, until crispy and fully cooked through.

How to store and freeze fritters

You can store the fritters in the fridge in an airtight container for up to 3 days, although they will lose some of their crispiness after this time.

Fritters with vegan yogurt

You can also freeze them in a ziplock bag, placing a piece of parchment paper in between the individual fritters, for up to 2 months. You can reheat them directly from frozen in a skillet, or by placing in the oven at 350 degrees F/180 degrees C for 25 minutes.

How to serve sweet potato fritters

You can serve these fritters with any dip or sauce of your choice. Something like dairy-free mayonnaise or vegan horseradish sauce pairs really well with their flavor. You can also serve them with scrambled tofu for a phenomenal breakfast or brunch.

Sweet potato fritters

Other sweet potato recipes

Vegan sweet potato fritters

If you give these sweet potato fritters a go, be sure to tag me on Instagram (@earthofmaria) so I can see your creation, and leave your feedback in the comments below together with a star rating.

Sweet potato fritters vegan

Get the Recipe: Sweet Potato Fritters (Vegan)

These sweet potato fritters with corn are crispy, flavorful and made with simple ingredients. You need just 30 minutes for this vegan recipe that's great for breakfast and dinner alike.

Ingredients

  • 1 medium sweet potato, (around 10oz/300g)
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 large onion
  • 1/3 cup sweetcorn
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp olive oil

Equipment

  • Grater
  • Small mixing bowl
  • Large mixing bowl
  • Frying pan or skillet

Instructions 

  • Peel and grate the sweet potato using the large side of the grater.
  • Prepare the flax egg by stirring together ground flaxseed and water, and setting aside for 10 minutes until a gel-like consistency forms.
  • Add the sweet potato, onion, sweetcorn, flour, salt, cumin, paprika, flax egg, tomato paste and soy sauce to a mixing bowl. Stir together well.
  • Heat the olive oil in a large frying pan or skillet over a medium-high heat. Shape the fritters using your hands, then place them on the frying pan/skillet using a spatula. Flatten them down gently, and cook for 3-4 minutes. Then, flip and cook for 3-4 minutes more, until crispy and cooked all the way through.
  • Remove from the frying pan and serve the fritters with any dip or sauce of your choice.

Video

Notes

To fry: line a baking tray with parchment paper. Brush the fritters with olive oil on both sides, arrange them on the baking tray and bake at 350 degrees F/180 degrees C for 20-25 minutes, until crispy and fully cooked through.
To freeze: freeze the fritters in a ziplock bag, placing a piece of parchment paper in between the individual fritters, for up to 2 months. You can reheat them directly from frozen in a skillet, or by placing in the oven at 350 degrees F/180 degrees C for 25 minutes.
Calories: 92kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 320mg, Potassium: 205mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4151IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg