These crispy Sweet Potato Fritters are a 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 potatoes fritters are going to be your new jam!
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, are great for adding a onion-y bite without needed to be completely cooked.
Egg: The binder that make 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).
How to Make Sweet Potato Fritters
Make the Batter
First step is to shred your sweet potato (or potatoes) using the large holes on a box grater. Sweet potatoes come 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 through 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 peak 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.
Sweet Potato Fritters with Chipotle Mayo
- 1 medium sweet potato (or 2 small), 3 cups shredded
- ½ cup scallions
- ½ cup all-purpose flour
- 1 large egg, beaten
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup oil, for frying
- ⅓ cup Chipotle Mayo, store bought, or recipe as follows
- Heat a thin layer of oil in a cast iron skillet over medium heat.
- While the oil comes up to temperature, shred the sweet potato using the large holes on a box grater, and chop the scallions. Mix the veggies together with the beaten egg, flour, ½ teaspoon garlic powder, and ½ teaspoon salt.
- Place ⅓ cup dollops of batter into the hot oil and press to flatten using a fork or spatula. Cook on one side until golden brown, 3 to 5 minutes. Flip and brown the other side for 2-4 minutes. Transfer to a paper towel lined plate and repeat with the remaining batter.
- To make the Chipotle Mayo, mix the mayo, chipotle powder, garlic powder, and salt in a small bowl.
- Serve hot with a dollop of chipotle mayo and more sliced scallions to garnish.