Sweet Potato Fritters with Sriracha Mayo make an ideal appetizer or side-dish. Heck, I’d even have them for dinner!
We did it. We finally scored a reservation at the restaurant we’d been trying to get into for years. Our last visit to Lake Placid proved fruitful…
It was during this weekend that we walked our beloved Mirror Lake, tried tomatillo salsa for the first time, and treated ourselves to a luscious meal in the intimate setting of The Interlaken Inn.
I was so excited about this evening…I wore a dress.
Once upon a time that was my daily uniform. Working outside the home called for dressy professional attire, full on make-up, and nice shoes. Ahhh, nice shoes. These days, I’m lucky to wear anything that’s not stretchy or adorned in a college logo. And make-up? Not much beyond a little cherry chap-stick and moisturizer. Okay, maybe a little eye pencil – some habits are hard to break. Don’t get me wrong, this new dress-code suits me perfectly, however, a little primping every now and again is good for my soul.
So with black dress, sharp looking boots, and Estée Lauder Maplesugar lip color, I was ready to sit across from Hubby in a style that befitted the dark paneled room with its hand-painted murals.
You’re probably wondering if our dining experience lived up to the hype that we had built up in our imaginations?
It did!
My entree, which included N.Y. Strip Steak with caramelized onion demi-glace, house cut pomme frites with maple vinaigrette, and tossed mixed greens – all superbly prepared and gorgeously presented but it was the Crispy Fried Zucchini Fritters with Parmigianno-Reggiano & Leeks with Sriracha Greek Yogurt Dipping Sauce that set the tone for my evening.
And of course, this was the thing that got my wheels turning…actually, it was the Sriracha Greek yogurt dipping sauce that got my wheels turning…fast.
Since I already have a recipe for zucchini fritters, I wanted to do something that would be equally savory and a great complement to a Sriracha sauce…
Sweet Potato Fritters with Sriracha Mayo was born.
My fritter recipe includes a touch of cinnamon for an added sweet spice. This breaks through the heat of the Sriracha in a really lovely and interesting way.
I had fun testing this recipe. Until I found the right balance of flour to Panko bread crumbs, I had to indulge in the pieces that kept falling apart. It wasn’t many – but it was enough to know that this flavor combination works.
These fritters make an ideal appetizer or side-dish. I served them for dinner with bean burgers making it a really tasty vegetarian meal!
These are some good eats, my friends!
Buon Appetito!
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Sweet Potato Fritters with Sriracha Mayo
- Category: Appetizer
Description
Sweet Potato Fritters with Sriracha Mayo make an ideal appetizer or side-dish. Heck, I’d even have them for dinner!
Ingredients
- 2 large sweet potatoes (1 lb.), coarsely grated and dried with a paper towel
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup Panko breadcrumbs
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- Olive Oil for frying
- 3 Tbsp. mayonnaise
- 1 Tbsp. Sriracha sauce
Instructions
- In a large bowl combine sweet potato, eggs, flour, bread crumbs, cinnamon and salt.
- Mix well.
- Let mixture rest for about 10 minutes.
- In the meantime prepare the Sriracha Mayo. Combine the mayo and hot sauce, stirring completely. Set aside.
- In a medium skillet, heat 2 – 3 Tbsp. olive oil over medium heat.
- Scoop enough potato mixture to fit in the palm of your hand, about 1/8 cup.
- Roll like a meatball then flatten and form into a small pancake shape.
- Gently deliver pancake to the oil.
- Sauté for about 5 minutes until cooked through and golden brown, turning once.
- Remove to a paper towel lined plate.
- Keep warm in a low oven.
- Add more oil to the pan as needed.
- When all the batter is cooked, place fritters on a serving platter and serve with Sriracha Mayo.
In case you forgot to pin!
Ciao!
Oh, my goodness, this Sriracha Mayo looks AMAZING. Can’t wait to try!
It’s addicting!! Thanks, Kevin!
Fabulous! I’m going to make these today!
Wonderful! Enjoy!!
I’ve just come across these and my tummy is rumbling! Do you think these could be frozen?
Oh yes! Once they’re fried and cooled place them in the freezer on a sheet pan (to freeze) then remove and place them in large plastic ziploc bags and back in the freezer until ready to eat. To reheat, place them in a 400 degree oven for 10 – 15 minutes or until desired warmth. Enjoy!
Making these for Thanksgiving, and I want to know about how many people they’ll server, or how many fritters the recipe makes. There are going to be 9 people.
Hi Ana, The recipe will comfortably serve 10 – 12 people. Enjoy!!
These are awesome. I just made a few changes, just because. I used cumin and ancho chili powder instead of cinnamon. I know they would be great done as written as well. I also dipped them in beaten egg and then Panko before frying. I love the slight crunch the potatoes have. I don’t believe they are meant to be soft like a baked potato when done. Seems there is a bit of confusion about the “2 eggs scrambled” ingredient. Maybe you should change it to “beaten” Scrambled implies a method of cooking eggs. For this dish you do not want them cooked, but to bind the potatoes together.
Hi Lynne, Thanks for sharing your positive remarks! And your note about changing the terminology from scrambled to beaten is a good one! I’ll definitely change that in the recipe!
Delicious! Just made for our lunch and the kids inhaled them.
I think next time I’ll oven baking them, my fritters don’t seem to cook all the way through in the pan. I probably make them to thick.
Why thank you! So happy they were a success! Yep – baking them would be awesome, as well! 🙂
Hi there!
These look so delicious! I’d like to leave out the scrambled eggs, as I’m vegan. Were they used for binding purposes? Wasn’t sure, because it seems the eggs were cooked before they were added to the mix? I’m new to veganism, so trying to think of a substitute.
Many thanks!
Hi Heidi, Good question – the eggs were used for binding but I can see where that might have been confusing. The intent is to scramble them a bit with a fork before adding to the rest of the ingredients. Thanks! Good luck! 🙂
A little late to the party but there is all kinds of information on “flax eggs” on Pinterest and just the internet. Just thought I would pass along the information in case you haven’t found a substitute yet 🙂
I came over to look at your fries and then saw these at the bottom of the post.
They look scrumdiddly!!!! I can’t wait to try these.
YUMMO!!!!
Thanks so much, Claire! Enjoy!!
These look amazing! Sweet potatoes are one of my favorite foods lately so this looks perfect. I’ve made other types of fritters before and I am not a fan of frying them, or other foods. I was thinking baking them would be (almost) as delicious! Do you think baking would work okay with these? And for how long?
Thanks so much
Thank you so much, Katie!! I have to be honest, I’ve never baked them so I can’t say from experience, however, I’m sure it will work. I’d set the oven high (400 F) and bake for 20 – 25 minutes. Good luck! I’d love to hear how that works for you! Ciao!
Sweet and spicy sounds irresistible, and I love recipes with a story behind them! It seems like so many great recipes come out of a great dining experience!
That is the truth! So many of the recipes I develop start with a great dining experience, out! Thanks, Kari!
Those look delicious, and I have a sweet potato that I was trying to decide what to do with! Now I know!
Hahaha! Lucky potato! Thanks, Stacey!
Wow! This looks so tasty!
Thank you so much!! 🙂
How did I miss these? They look so good! Love sweet potato, but never made fritters! It is time to do so! Pinned!
I think you’ll like it! Thanks, Mira!! 🙂
These fritters look amazing!! Love the spicy mayo!
Thank you, Kelley! It’s good stuff!!
Omg I am a sucker for fritters and when combined with sriracha mayo, I just can’t say no to them!! These look so tasty!
I’m with you! These fritters have power over us! Thank you, dear!
These fritters look sensational Annie! I love sweet potato so I’m loving this! Pinning to try later.
I appreciate that, Manali! Thanks for the pin! 🙂
These look gorgeous and so delicious, Annie! 😀
Thanks so much, Jess!