Sweet Potato Fritters

These crispy Sweet Potato Fritters are super easy to make at a campsite and perfect for either lunch or dinner!

Few things are as irresistible as fried potatoes—and these sweet potato fritters are no exception. Perfectly browned with crispy edges, these pan-fried fritters are a guaranteed hit for campers of all ages!

To make the batter, all you need to do is shred a sweet potato, chop a few green onions, and combine with an egg, flour, and spices. After that, heat up some oil in a cast iron skillet and pan fry until golden brown.

So if you’re looking for a quick and easy camping meal, look no further, these sweet potato fritters are going to be your new jam!

Ingredients

Sweet potatoes: We love the sweet, slightly nutty flavor of sweet potatoes, which pairs perfectly with the chipotle mayo.

Green Onions: Also known as scallions, green onions are great for adding an onion-y bite without needing to be completely cooked.

Egg: The binder that makes the whole thing possible. Use Bob’s Red Mill egg replacer for a vegan substitute.

Flour: Enough to hold the fritter together, but not too much to make these fritters feel “cakey”.

Garlic Powder: Garlic powder helps round out the sweet and savory flavor profile of these fritters.

Chipotle Mayo: You can use a store-bought version or make your own using ground chipotle powder & mayo (see recipe card). Or, try this dipping sauce for a different twist!

How to Make Sweet Potato Fritters

Make the Batter

The first step is to shred your sweet potato (or potatoes) using the large holes on a box grater. Sweet potatoes come in a wide range of sizes, so go off the cup measurement we have listed in the recipe card below.

After that roughly chop the green parts of the green onions.

In a large bowl, thoroughly beat an egg using a fork. Add the sweet potatoes, green onions, garlic powder, and salt. Mix until all of the sweet potatoes are coated with the egg.

Note: It will initially look like there isn’t enough moisture, that maybe you should add another egg. Resist the urge! The sweet potatoes will give up a lot of moisture once they are combined with the salt.

Finally, mix in the flour. Be thorough with your mixing, make sure there are no pockets of dry flour.

Frying the Fritters

Using a large cast iron skillet, we used our 12” inch Lodge, heat about 1/2 cup of neutral oil (vegetable, corn, peanut, sunflower) over medium heat.

Once the oil is hot, dollop about 1/3 cup worth of batter (per fritter) into the skillet. You want your fritters to be relatively thin to ensure the middle cooks properly, so press gently on them with a spatula to flatten them out.

The best way to know when the fritters are ready to flip is by taking a peek underneath. The edges should be crispy and the bottom should look golden brown. Flip and repeat on the other side.

Once they are done, we like to move them to a paper towel-lined plate to soak up any residual oil that might be on them.

Making the Chipotle Mayo Dip

Mix the mayo with chipotle chili powder, garlic powder, salt, and voila—an amazing smokey, spicy dipping sauce that pairs perfectly with the sweet potatoes.

This dip tastes best with cold mayo, so even if you’re starting with an unopened jar, make sure to store it in your cooler.