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Carrot and Sweet Potato Fritters

White dinner plate with four round, fried Sweet Potato fritters, one with a bit take out of it. A small dish of dipping sauce sits on the side. Text overlay Carrot Sweet Potato Fritters.
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4.6 from 10 reviews

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!

Ingredients

Scale

For the Fritters

  • 2 cups shredded carrots (about 3 medium-size carrots) (220g)
  • 2 cups shredded sweet potatoes (about 1 large sweet potato) (400g)
  • 1 tsp of salt, to taste (6g)
  • 2 tsp ground ginger (4g)
  • ⅔ cup flour (I used almond flour) (303g)
  • 2 eggs, beaten (100g)
  • up to ⅓ cup coconut oil (for frying) (79g)

For the Dipping Sauce

  • ¼ cup mayo (I use homemade fail-proof mayo) (374g)
  • ¼ tsp lemon juice
  • up to ¼ tsp salt
  • up to ¼ tsp garlic powder
  • up to ¼ tsp onion powder
  • 4 green onions, sliced (optional, for garnish and color)

Instructions

For the Fritters

  1. Combine shredded carrots, shredded sweet potatoes, and spices in a large bowl. Use your hands to mix well so the spices are evenly distributed.
  2. Add the flour and mix well again so it’s evenly distributed.
  3. Meanwhile, preheat a skillet to medium heat and melt 2-3 Tbsp coconut oil.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat with the remaining fritter mixture.
  8. Put cooked fritters on a plate lined with paper towels and serve hot.

For the Dipping Sauce

  1. 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.
  2. 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.

Find it online: https://dontwastethecrumbs.com/carrot-sweet-potato-fritters/