These easy sweet potato fritters fry up crispy on the outside and tender on the inside. Spiced with paprika and scallion and served with a spicy sour cream sauce.
- Preheat about 2 cups of neutral oil, like canola or vegetable oil, in a large cast-iron skillet over medium-high heat. Oil should be 325-350˚F when frying.
- In a medium bowl mix together egg, flour, scallion, garlic, and spices. Then add in the shredded sweet potatoes and use hands to make sure the mixture is well-mixed and evenly combined. The fritter mixture should stick together if you press on it. If it doesn’t, add more flour by the tablespoon.
- When oil is the right temperature, scoop out about 1/3 cup fritter batter and shape it into thin disks with your hands. Carefully place the fritters in the cast iron skillet. It’s okay if the fritters aren’t completely covered.
- Cook fritters for 3-4 minutes per side, flipping once halfway through. When done, remove from the oil with a spatula or slotted spoon and let drain on a paper towel. Season with a pinch of salt. Repeat until all your batter is used. You should get 8-10 fritters.
Serve the fritters with the spicy sour cream sauce. Reheat leftover fritters in a 325˚F oven until crispy and warmed through.