Kale & Sweet Potato Fritters

Kale & Sweet Potato Fritters

Friends, these fritters are a must-try! The natural sweetness of sweet potato blends beautifully with sautéed onion and packed kale. Plus, just 7 ingredients, 1 bowl, and 30 minutes are required!

Top with our new love, mint paste, for the ultimate side or snack! Let us show you how it’s done.

How to Make These Sweet Potato Fritters
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 exact spices used vary, in part because its popularity has spread to other regions and the blend has been modified along the way. 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 paste)!

Kale & Sweet Potato Fritters

Super flavorful sweet potato fritters with kale, onion, and spices Just 7 ingredients, 1 bowl, and 30 minutes required!

We hope you LOVE these fritters! They’re:

Crisp on the outside
Tender on the inside
Savory-sweet
Veggie-packed
Quick & easy
& SO delicious!

Ingredients
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 Spices(Masala)
1/4 cup white rice flour (or sub brown rice flour or DIY GF blend)


FOR SERVING optional
Mint paste

Instructions
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. 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).


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 paste (optional). Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 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.