Friends, these fritters are a must try! The natural sweetness of sweet potato blends beautifully with sautéed onion and nutrient-packed kale. Indian spice blend garam masala adds complex, warming flavor. Plus, just 7 ingredients, 1 bowl, and 30 minutes required!
Top with our new love, mint chutney, for the ultimate side or snack! Let us show you how it’s done.
How to Make These Sweet Potato Fritters
Sweet potatoes, kale, and red onion form the colorful base for these fritters. They’re loaded with beta-carotene and also supply fiber, potassium, and vitamins C, K, B6, and more!
Sautéing these veggies makes them tender and easy to digest while also bringing out their natural sweetness and helping them bind. So much goodness!
The vegetables have naturally brilliant flavors that are enhanced by sea salt and garam masala.
Garam masala is a blend of warming spices that originated in Northern India. The exact spices used vary, in part because its popularity has spread to other regions and the blend has been modified along the way. Garam masala is popular in Pakistani, Nepalese, Bangladeshi, and Afghani cuisines. The product we used included cardamom, cinnamon, cloves, cumin, black pepper, and coriander.
Adding rice flour helps these fritters hold together even better and creates a crisp exterior.
After lightly pan frying on each side, the fritters are ready to enjoy (enhance with a generous scoop of mint chutney)!
We hope you LOVE these fritters! They’re:
Crisp on the outside
Tender on the inside
Infused with garam masala
Quick & easy
& SO delicious!
Enjoy as a side or prepare a batch to enjoy as snacks throughout the week! They pair especially well with our Easy Kitchari (Instant Pot Friendly!), Vegan Palak Paneer with Curried Tofu, Curried Quinoa Salad, and Coconut Curried Golden Lentils (20 Minutes!).
Into Fritters? Try These Next:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Kale & Sweet Potato Fritters
- 2 cups peeled, grated sweet potato (~1 medium sweet potato)
- 1 ½ Tbsp avocado oil (plus more for cooking fritters)
- 1 cup diced red onion (~1/2 large onion)
- 2 cups shredded kale (cut very small or shredded in a food processor)
- 1/2 tsp sea salt, to taste
- 1 ¼ tsp garam masala (we like Frontier brand)
- 1/4 cup white rice flour (or sub brown rice flour or DIY GF blend)
FOR SERVING optional
- Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
- Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add oil, onion, grated sweet potato, and kale. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Set aside.
- To a large mixing bowl add sautéed vegetables, salt, and garam masala and stir. Then add rice flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more rice flour as needed if too wet to handle.
- Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand (we used ~1/4 cup of sweet potato mixture per patty). In the meantime, wipe down and heat the large rimmed skillet you used to sauté your vegetables, or another one (we prefer cast iron or non-stick).
- Once hot, add a little avocado oil to lightly coat the bottom of the pan (we used ~1/2 Tbsp // use more for a crispier effect). Add enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~3-4 minutes on each side.
- Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
- Serve hot topped with mint chutney (optional). Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.