These quick and easy carrot and sweet potato fritters are so addicting! Whole30 and Paleo-compliant, these veggie-filled potato pancakes cook up crispy on the outside and tender on the inside. Don’t forget the yummy dipping sauce!
When we first started the Whole30, I was overwhelmed with how much cooking there was. The inner rebel in me fought back and I gave up on fun side dishes and just let the oven do the work.
That means I roasted EVERYTHING. Every single vegetable I cooked (except for my favorite salad) was put onto a baking sheet, given a drizzle of olive oil and a sprinkle of salt and black pepper, and I called it done.
We had roasted side dishes on repeat, like Roasted Potatoes and Roasted Broccoli and Crash Hot Sweet Potatoes.
Fast forward to when the shock of the Whole30 wore off and I was ready to try something different.
That’s where these amazing carrot and sweet potato fritters come into play!
AMAZING CARROT AND SWEET POTATO FRITTERS
Although these carrot and sweet potato fritters are Whole30 compliant and Paleo too, they’re not just for those on an elimination diet.
My kids went NUTS for these, thinking they were one of the best vegetables I’d made in a very long time. I don’t blame them – I ate A WHOLE BATCH the day I took these photos.
And I have no problem admitting that because:
- They’re crazy healthy
- They’re mostly vegetables
- Each fritter is perfectly crispy on the outside and chewy on the inside
- They’re addictingly delicious
- See all of the above
CARROT AND SWEET POTATO RECIPE INGREDIENTS
Let’s break down what exactly this sweet potato recipe is made of, shall we?
Carrots
Nothing fancy here – just good ol’ carrots. I used orange carrots because they’re the most affordable (just $1.19/lb for ORGANIC at my local grocery store!) but you can use white carrots, purple carrots, red carrots… whatever your garden or farmer’s market or grocery store or your CSA box is giving you nowadays.
Side note – if you have a hard time finding affordable organic food in your area, hopefully this guide can help!
You’ll peel the carrots before you start, so make sure you wash them and have a freezer-safe container or resealable bag ready for those scraps so you can use them to make chicken stock!
Sweet Potatoes
I’m sure there’s an official difference between yams and sweet potatoes, but for the average home cook (>> me
It also doesn’t matter if you have white sweet potatoes or orange sweet potatoes – they’re delicious all the same!
And as for the sweet potato v potato battle, you can use regular potatoes here too, but I prefer the extra sweetness from sweet potatoes. Plus, they contain beta-carotene and antioxidants that white potatoes don’t!
Like the carrots, wash the outside and save the peels for chicken stock!
Eggs
Eggs are the binder in this recipe and while I haven’t tested it myself, I’m willing to bet that making flax eggs would work as a fine substitute if you’re an egg-free family. (More about flaxseed HERE.)
Don’t skip the eggs entirely though – they help hold the sweet potato fritters together when they cook!
Salt
Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
Start with 1 teaspoon of salt when mixing up the sweet potato fritters. You can always add more when they’re finished!
Ginger
As much as I big fat puffy heart LOVE to use fresh ginger, I don’t always have it on hand. I’ve only tested this sweet potato recipe using ground ginger since it’s what I always have, but if you ever have fresh ginger, totally go for it!
Freshly grated ginger would give a super great boost of fresh and lightly spicy flavor to these carrot and sweet potato fritters. (Did you know you can freeze fresh ginger?!)
Flour
You need just a bit of flour to help soak up extra moisture from the carrots and sweet potatoes, but it doesn’t matter what type of flour you use. I used almond flour to keep these Whole30/Paleo, but you can use whole wheat or all-purpose flour too. Rice flour would be an alternative gluten-free flour option.
Coconut Oil
Let’s talk about cooking these gorgeous little fritters.
First, the recipe calls for coconut oil. If you don’t want to use coconut oil for whatever reason… allergies, preference, don’t have any… that’s fine. Just use a different oil that is suitable for higher-heat cooking. Lard, tallow, and avocado oil all work well.
Second, don’t be afraid to add more oil. I don’t know if my fritters soaked all the oil up, or my cast iron skillet soaked the oil in (this is the cast iron skillet I have), but I had to add 1-2 teaspoons of oil for each round of pan frying that I did.
I also tested NOT adding more oil (on accident) and the fritters simply burned… so, make sure you add oil and don’t be afraid of it. Healthy fat is good for you!
Dipping Sauce
And finally, don’t forget the dips!!
I didn’t make it the first time, but I did the second and third and it’s SO easy and SO good. It adds a flavor punch to these cute little fritters and since the sauce calls for mayo (I always use my Fail-proof 2-Minute Mayo), it’s Whole30 compliant and Paleo as well!
You could sub Greek Yogurt if you aren’t following a paleo diet or need to adjust your macros to less fat/more protein.
You’ll also need lemon juice, salt, garlic powder, and onion powder.
Garnish with sliced green onions or other fresh herbs if you wish!
HOW TO MAKE SWEET POTATO FRITTERS
Instructions For the Fritters:
Step 1. Using a food processor or a box grater, shred the carrots and sweet potato.
Step 2. Combine shredded carrots, grated sweet potato, and spices in a large mixing bowl. Use your hands to mix well so the spices are evenly distributed.
Step 3. Add the flour and again, mix well so it’s evenly distributed.
Step 4. Meanwhile, preheat a skillet to medium heat and melt 2-3 Tablespoons of coconut oil.
Step 5. Crack the two eggs into a mug and whip using a fork. Add the eggs to the sweet potato mixture and use your hands to mix everything well.
Step 6. When the skillet is hot (test a drop of water to see if it will sizzle), use slightly less than ¼ cup of mixture to make a patty in your hands. Make sure the patty is uniform in thickness throughout, so it cooks evenly.
Step 7. Place the sweet potato fritters in the skillet and cook undisturbed for 2-3 minutes, until the bottoms are golden brown. Use a pancake flipper to carefully lift the fritters up and flip them over. Cook for an additional 2-3 minutes until both sides are evenly cooked.
Step 8. Repeat with the remaining fritter mixture.
Step 9. Put cooked sweet potato fritters on a plate lined with paper towels and serve hot.
For the Dipping Sauce:
Step 1. While the fritters are cooking, combine the mayo, lemon juice, ⅛ teaspoon of salt, ⅛ teaspoon of garlic powder, ⅛ teaspoon of onion powder, and green onions (if using) in a small bowl. Stir well so the flavors can combine.
Step 2. Taste and adjust the seasonings as desired when the fritters are done.
Let the carrot and sweet potato fritters cool completely before storing them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. You can also freeze them layered with wax paper or parchment paper in between in a resealable bag to save space.
Reheat leftover sweet potato fritters in a skillet, air fryer, or in the oven to crisp them back up.
SERVE WITH SWEET POTATO POTATO PANCAKES
Whether you call these fritters or sweet potato potato pancakes, you’ll want to make a double batch to serve with your next meal. Try them with these:
Lastly, if you have leftovers, they’re AWESOME with fried eggs and Breakfast Sausage. If you double this recipe and cross your fingers that your family doesn’t eat them all, you can have breakfast for several days!
TRACKING MACROS WITH SWEET POTATO FRITTERS
This recipe for sweet potato fritters will give you plenty of carbohydrates (from the sweet potatoes and carrots) and fat (mostly from the coconut oil), so to build a balanced plate, you’ll want to include lean protein and plenty of lower-carb vegetables and fruits.
When building your plate, aim for these general guidelines:
- Dedicate about ¼ of your plate to lean protein (think chicken, fish, or tofu)
- Another ¼ of your plate can contain carbohydrates, preferably whole and unprocessed carbs (brown rice, sweet potatoes, or starchy vegetables like carrots, corn, and peas fit here)
- And ½ of your plate should be non-starchy vegetables and fruits (think broccoli or berries)
- Incorporate healthy fats in moderation (like olive oil or avocado) and you have a balanced plate!
SWEET POTATO FRITTERS RECIPE FAQS
What is the difference between potato fritters and potato pancakes?
Fritters usually have a higher proportion of batter, while potato pancakes have a denser, more veggie-heavy consistency. I use both terms for this sweet potato recipe, although they would technically be sweet potato potato pancakes.
Can you make sweet potato fritters in the air fryer?
If you want to use less oil, or you just don’t want to deal with pan-frying on the stovetop, you could likely make these in the air fryer. I haven’t tested that yet, but my best guess would be to spray liberally with oil and cook at 400F for 3-4 minutes per side, flipping halfway.
Why are my sweet potato fritters falling apart?
The best way to prevent crumbling is to flip them carefully (obviously), but to let them cook a bit longer on the first side. I also like to flatten the potato fritters out a bit so they’re thinner. I’ve noticed that when they’re thick, the insides fall out while flipping. But making them thinner allowed more of the fritter to cook, and therefore less to fall apart, if that makes sense!
MORE EASY SWEET POTATO RECIPES
Sweet potatoes are one of my favorite veggies! Buy a whole bag and try one of these easy sweet potato recipes next!
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WATCH HOW TO MAKE CARROT AND SWEET POTATO FRITTERS
Carrot and Sweet Potato Fritters
These quick and easy carrot and sweet potato fritters are so addicting! Whole30 and Paleo-compliant, these veggie-filled potato pancakes cook up crispy on the outside and tender on the inside. Don’t forget the yummy dipping sauce!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 12 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
For the Fritters
For the Dipping Sauce
Instructions
For the Fritters
- Combine shredded carrots, shredded sweet potatoes, and spices in a large bowl. Use your hands to mix well so the spices are evenly distributed.
- Add the flour and mix well again so it’s evenly distributed.
- Meanwhile, preheat a skillet to medium heat and melt 2-3 Tbsp coconut oil.
- Crack the two eggs into a mug and whip using a fork. Add the eggs to the vegetables and use your hands to mix everything together well.
- When the skillet is hot (test a drop of water to see if it will sizzle), use slightly less than ¼ cup of mixture to make a patty in your hands. Make sure the patty is uniform in thickness throughout so it cooks evenly.
- Place the patty on the skillet and cook undisturbed for 2-3 minutes, until the bottom is golden brown. Use a pancake flipper to carefully lift the fritter up and flip over. Cook for an additional 2-3 minutes until both sides are evenly cooked.
- Repeat with the remaining fritter mixture.
- Put cooked fritters on a plate lined with paper towels and serve hot.
For the Dipping Sauce
- While the fritters are cooking, combine the mayo, lemon juice, ⅛ tsp salt, ⅛ tsp garlic powder, ⅛ tsp onion powder, and green onions (if using) in a small bowl. Stir well so the flavors can combine.
- Taste and adjust seasonings as desired when the fritters are done.
Notes
- Let the carrot and sweet potato fritters cool completely before storing them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. You can also freeze them layered with wax paper or parchment paper in between in a resealable bag to save space.
- Reheat leftover sweet potato fritters in a skillet, air fryer, or in the oven to crisp them back up.
