Crispy Pan-Fried Sweet Potato Fritters (Tex-Mex Side Dish)
These pan-fried sweet potato fritters are light, tender, and packed with flavor. Seasoned with jalapeño, warm spices, a touch of cheese, and lots of fresh herbs, they’re our go-to side dish for Tex-Mex dinners—and they’re ready in just 30 minutes.
Servings: 3 servings
Calories: 575kcal
Video
Equipment
Ingredients
For the Avocado Crema
- ⅔ cup sour cream
- ½ large avocado, ripe, peeled
- 1 garlic clove, finely chopped
- 1 medium lime, zested and juiced
- pinch of Kosher salt
For the Sweet Potato Fritters
- 1 large sweet potato
- 1 jalapeño, minced
- 3 scallions, thinly sliced
- ½ cup cilantro and chives, finely chopped
- 1 large egg
- 1 egg yolk
- ½ cup Gruyere, grated
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp Kosher salt
- ⅓ cup all-purpose flour
- 3 Tbsp grapeseed oil
Instructions
- Make the avocado crema. In a small food processor, combine ⅔ cup sour cream, ½ an avocado, 1 finely chopped garlic clove, the zest and juice of 1 lime, and a generous pinch of Kosher salt. Process until very smooth, then transfer to a serving bowl. Refrigerate until needed.
- Grate the sweet potatoes. Peel the sweet potato, then use a box grater to shred. Place in a large mixing bowl.
- Add remaining ingredients. To the mixing bowl, add jalapeño, scallions, ½ cup finely chopped herbs (cilantro and chives), 1 large egg, 1 egg yolk, ½ cup grated gruyere, 1 tsp cumin, ½ tsp chili powder, and 1 tsp Kosher salt, then stir well. Sprinkle in ⅓ cup all-purpose flour, then gently fold until flour has been absorbed.
- Pan fry the sweet potato fritters. Heat 3 Tbsp grapeseed oil in a large nonstick or ceramic pan over medium-high heat. When hot, use a standard cookie scoop to evenly portion out the fritters, then lightly press into patties in your hand before adding to the pan. Don't pack them too tightly, you want the fritters to be light! Cook for about 3 minutes per side, until golden brown.
- Serve immediately. Transfer the fritters to a paper towel-lined wire rack, then sprinkle lightly with Kosher salt. Serve immediately with avocado crema and lime wedges.
Notes
- Nutrition note: Nutrition facts include 4 sweet potato fritters and ⅓ of the avocado crema (you’ll likely have leftovers).
- Freeze: After cooking, freeze fritters in a single layer until solid (1–2 hours), then transfer airtight. Freeze for up to 6 months.
- Reheat: Bake from frozen at 350°F / 175°C for 7–9 minutes, until warmed through and lightly crisp.
- Sour cream swap: Use whole-milk Greek yogurt instead. Mayonnaise works in a pinch but will be tangier.
Nutrition
Serving: 4fritters | Calories: 575kcal | Carbohydrates: 43g | Protein: 15g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 992mg | Potassium: 783mg | Fiber: 7g | Sugar: 8g | Vitamin A: 17299IU | Vitamin C: 22mg | Calcium: 364mg | Iron: 3mg
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