These Broccoli and Sweet Potato Fritters are a healthy and delicious addition to your breakfast or light lunch and are the perfect healthy snackuation! There are so many delicious ways to serve them and are a healthy and nutritious, veggie filled lunchbox food. This sweet potato fritter recipe is gluten free and dairy free.
I am obsessed with fritters and have quite a few different fritters recipes. If you love these then you might also like to try my Butternut Squash & Sage Fritters, Vegan Corn Fritters or my Crispy Fried Potato Fritters.
What are fritters?
If you're new to fritters, they are essentially a mixture of grated vegetables or fruits and batter, fried in a hot pan until crispy. These fritters are a great way of adding more vegetables to your diet and are a great appetizer or light meal. Honestly, fritters are an any time of the day kind of food. They are fantastic for adding to a meal prep routine to keep in the fridge or freezer during the week. You can even make them in advance for breakfast and simply warm them up at breakfast time. They are also fantastic for snacks or as part of a school lunchbox.
Why You'll Love This Recipe
These fritters are:
- a healthy and delicious way to eat more vegetables.
- soft on the inside with a crispy exterior.
- can be eaten as a main course (with additional protein) or snack.
- full of nutrients like vitamin A, vitamin K, complex carbohydrates and fibre.
Ingredients for Broccoli Sweet Potato Fritters
All of the ingredients for this recipe should be available from your local grocery store. To make this recipe you will need:
- sweet potatoes (grated)
- broccoli (grated)
- brown onion (grated)
- large eggs
- extra virgin olive oil
- buckwheat flour
- sea salt
For quantities go to the recipe card at the bottom of this post.
- large bowl
- measuring cups and spoons
- box grater (or grater attachment on food processor)
- paper towels
- egg flip
- large frying pan
- large plate or baking tray
How to Make Sweet Potato Fritters
Making these fritters is really simple! Follow the steps below to get perfectly crispy fritters.
STEP 1: Make fritter batter. To a large mixing bowl add the grated sweet potato, grated broccoli, grated onion, buckwheat flour, eggs, sea salt and olive oil. Use a fork to mix until well combined.
STEP 2: Fry. Heat a thin layer of oil to a large frypan over a medium heat. Once hot, add approximately ¼ cup or a heaping tablespoon or two of sweet potato mixture per fritter to the pan, frying 2-3 at one time. Use a spoon to flatten out the fritters and neaten the edges to create small patties.
Fry for around 2-3 minutes per side, or until the bottom is golden brown. When the bottom of the fritters is golden brown, use an egg flip to flip the fritters and fry until the second side is also golden brown. Transfer fritters to a large plate or baking tray lined with paper towels.
STEP 3: Serve. Serve warm topped with eggs your way, lemon tahini dressing or any other toppings you desire.
Fritters are really very flexible with the substitutions that can be made. Here are some possible substitutions:
- sweet potato - swap for another root vegetable like parsnip, carrot or potato.
- brown onion - use finely sliced spring onion instead.
- buckwheat flour - use all purpose flour (this won't be gluten free though), brown rice flour, rice flour or tapioca.
- extra virgin olive oil - use avocado oil or macadamia oil in the fritter mixture.
- Spicy - add chilli powder and black pepper to the batter before frying or top with chilli flakes to serve.
- Parsnip - use other root vegetables like parsnip or carrot instead of sweet potato.
- Cover the fried fritters with a clean tea towel to keep warm while you fry the remaining batter.
- If you don't have time to fry the fritters, you can also shape them on a parchment paper lined baking tray and bake in the oven at 180 degrees Celsius (356 F) for around 20 minutes or until golden and crisp on the outside.
Store fritters in an airtight container in the fridge for up to four days. Alternatively freeze for up to 3 months.
- Add salad greens, some goats cheese, a fried egg and lemon tahini dressing for a delicious lunch.
- Serve with nitrate free bacon, hemp seeds and hemp oil.
- Add sour cream and smoked salmon to the tops of fritters.
- Season with cajun seasoning and fresh cilantro.
- Large mixing bowl
- Box grater or food processor
- Measuring Cups and Spoons
- Frying pan
- Egg Flip
- 2 cups sweet potato finely grated (260 grams)
- 1 cups broccoli grated (100 grams)
- 1 brown onion skin removed and grated
- 2 large eggs
- ¼ cup extra virgin olive oil plus more for cooking
- 3 tablespoon buckwheat flour
- ½ teaspoon sea salt flakes
- Place all ingredients into a large bowl and stir well to combine.
- Drizzle a large frypan with extra virgin olive oil and bring to a medium heat.
- Add spoonfuls of batter to frypan to create 3 fritters, using the spoon to create a circular shape and pat down.
- Cook fritters for about 4 minutes on each side or until golden. Press down with the back of an egg flip while cooking to create a firm fritter.
- Transfer fritters to a plate with paper towel and cover with a clean tea towel to keep warm. Repeat until all batter is used.
- Serve warm (see post for serving suggestions).
StorageStore in an airtight container in the fridge for up to 4 days or freezer for up to 3 months.
ServingServe with salad greens and goats cheese for lunch, with a fried egg and nitrate free bacon for breakfast or as they are for a simple snack on the go. See full post for more serving suggestions.
If you made this recipe let us know how you went by leaving a star rating and commenting below.