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 fries are a guaranteed hit with campers of all ages!
To make the dough, just grate a sweet potato, chop a few green onions and combine with an egg, flour and spices. Then heat a little oil in a cast iron pan and fry until golden brown.
So if you are looking for a quick and easy camping foodlook no further, these sweet potato fritters will be your new jam!
Sweet potatoes: We love the sweet, slightly nutty flavor of sweet potatoes, which go perfectly with chipotle mayo.
Green onions: Also known as scallions, is great for adding an onion-y bite without having to be fully cooked.
Egg: The binder that makes it all possible. Use Bob’s Red Mill Egg Replacer as a vegan substitute.
Flour: Enough to hold the fritter together, but not too much that these fritters feel “cakey”.
Garlic powder: Garlic powder helps round out the sweet and savory flavor profile of these fries.
Chipotle Mayo: You can use a store-bought version or make your own ground chipotle powder & mayo (see recipe card).
How to make sweet potato fritters
Make the dough
The first step is to grate your sweet potato (or potatoes) using the large holes on a grater. Sweet potatoes come in a wide variety of sizes, so proceed with the cup measure we’ve provided in the recipe card below.
Then roughly chop the green parts of the green onions.
In a large bowl, beat an egg thoroughly with a fork. Add sweet potatoes, green onions, garlic powder and salt. Mix until all the sweet potatoes are coated with the egg.
Note: At first it will look like there is not enough moisture, so you may need to add another egg. Resist the urge! The sweet potatoes will give up a lot of moisture when mixed with the salt.
Finally mix in the flour. Finish your mixing, making sure there are no pockets of dry flour.
Frying the fritters
Using a large cast iron skillet we used our 12″ Lodge, heat about 1/2 cup neutral oil (vegetable, corn, peanut, sunflower) over medium heat.
When the oil is hot, pour about 1/3 cup batter (per fritter) into the frying pan. You want your fritters to be relatively thin to ensure the center cooks properly, so gently press them with a spatula to flatten them.
The best way to know when the fritters are ready to flip is to take a peak underneath. The edges should be crispy and the bottom should look golden brown. Turn and repeat on the other side.
When they are done, we like to move them to a plate lined with paper towels to soak up any remaining oil that may be on them.
Making Chipotle Mayo Dip
Mix the mayo with chipotle chili powder, garlic powder, salt and voila— a fantastic smoky, spicy dipping sauce that goes perfectly with the sweet potatoes.
This dip tastes best with cold mayo, so even if you start with an unopened jar, be sure to store it in your refrigerator.
- 1 medium sweet potato (or 2 small), 3 cups shredded
- ½ cup scallions
- ½ cup flour for all purposes
- 1 large egg, beaten
- ½ teaspoonful garlic powder
- ½ teaspoonful salt
- ⅓ cup oil, for frying
- ⅓ cup Chipotle mayo, store bought, or recipe as follows
Avoid your screen going dark
Heat a thin layer oil in a cast iron skillet over medium heat.
While the oil comes up to temperature, grate it sweet potato using the large holes of a grater, and chop it scallions. Mix the vegetables together with the whipped cream egg, flour½ teaspoon garlic powderand ½ tsp salt.
Place ⅓ cup dollops of dough into the hot oil and flatten with a fork or spatula. Fry on one side until golden brown, 3 to 5 minutes. Turn and brown the other side for 2-4 minutes. Transfer to a plate lined with paper towels and repeat with the remaining dough.
To make Chipotle Mayo, mix Mayo, chipotle powder, garlic powderand salt in a small bowl.
Serve hot with a dollop of chipotle mayo and more sliced scallions for garnish.
Serves: 1of 6 fritters | Calories: 243kcal
*Nutrition is an estimate based on information from a third party nutrition calculator