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Curried Carrot + Sweet Potato Fritters

Author - Alyssa Rimmer

These healthy sweet potato fritters are lightened up with carrots and flavored with curry powder for some added kick. They're simple to make and delicious!

Curried Carrot Sweet + Sweet Potato Fritters...so simple to make and packed with tons of flavor!! {vegan + gluten-free}

 

Happy April! Can you believe that I'm sitting in Vermont right now and it's snowing outside? Snowing! It's only 19ºF, I'm snuggled up next to the fire with a cup of ginger tea, puppies playing at my feet, and dreaming of summer.

This time of year is so bizarre in the Northeast. It's sunny and 70 one day and then three days later it's snowing. With all the fluctuations in temperatures, my body kind of goes on a roller coaster as far as food cravings. Last week it was all about crispy romaine salads and this week it's all about these warm and cozy sweet potato fritters.

These EASY sweet potato fritters are flavored with curry powder and lightened up with the addition of carrots + quinoa flour!

This recipe is a riff on my other sweet potato fritter recipe, but I decided to lighten them up a little bit by adding in carrots, and since so many of you asked last time, these fritters are egg-free.

The flavor is also a bit more complex with the addition of curry powder. I actually love how curry powder is just one spice but can bring so much to a dish. These fritters are given a distinctly ethnic flare with just one ingredient!

A super SIMPLE based for delectable curried sweet potato fritters!

Light, flavorful and perfectly CRISP! These curried carrot + sweet potato fritters are also HEALTHY!

Just like the other fritters, the ingredient list is still super simple which is part of the appeal. You only need six if you're making them vegan and five if you're not. They're such a cinch to whip up and make for a delicious side dish or easy lunch.

(I just ate half the batch with hummus and sprouts and it was delish!)

Curried Carrot + Sweet Potato Fritters...with only 6 ingredients, one bowl and HEALTHY too!

I've been craving the curry sweet potato burgers, but haven't had the motivation to actually make them. So we're keeping the flavor combination but simplifying it by making fritters. The combination and sweet potato and curry are a perfect match – they're both warm and the curry really brings out the sweetness of the potatoes (and carrots in this case).

I loved them plain, but you could also have some fun with the toppings to make them even more interesting. Some ideas…

  • dairy-free yogurt with fresh ginger + parsley
  • tahini, lemon juice + pressed garlic
  • coconut cream with lime + cilantro
  • sliced green onions

Curried Carrot + Sweet Potato Fritters...with only 6 ingredients, one bowl and HEALTHY too!

Your turn…

What other ways vegetables/fruit have you used to make fritters before? I'm actually loving how simple these are so I want to try some other combos. I'm thinking zucchini later this summer and maybe an apple one for the fall! (they'd be great for breakfast!)

xo Alyssa

More Tasty Fritter Recipes to try:

Curried Carrot Sweet + Sweet Potato Fritters...so simple to make and packed with tons of flavor!! {vegan + gluten-free}
4 from 2 votes
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Curried Sweet Potato + Carrot Fritters

The flavor is also a bit more complex with the addition of curry powder. I actually love how curry powder is just one spice but can bring so much to a dish. These fritters are given a distinctly ethnic flare with just one ingredient!

Course Appetizer, Snack
Cuisine American
Keyword carrot, fritters, sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 fritters
Calories 70 kcal
Author Alyssa Rimmer

Ingredients

  • cups shredded sweet potato
  • 1 cup shredded/grated carrot
  • cup quinoa flour
  • 1 large egg lightly beaten (or 2 flax eggs)
  • 2 teaspoons curry powder
  • Salt and pepper to taste
  • Coconut oil for cooking
  • Topping: yogurt ginger + parsley and/or sliced green onions

Instructions

  1. In a large bowl, combine the sweet potato, carrots, flour, egg(s), curry powder, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
  2. Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
  3. Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack. Repeat this process with the remaining mixture.
  4. Serve slightly warm as is (or with a quick mixture of non-dairy yogurt, ginger and parsley or simply sliced green onions).
Nutrition Facts
Curried Sweet Potato + Carrot Fritters
Amount Per Serving
Calories 70 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 58mg3%
Potassium 126mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 4990IU100%
Vitamin C 1.2mg1%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Curried Carrot Sweet + Sweet Potato Fritters...so simple to make and packed with tons of flavor!! {vegan + gluten-free}

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  1. This combination of sweet potatoes, carrots and curry in a fritter is absolutely delicious! I didn’t follow the recipe exactly, since I didn’t have quinoa flour or flax for the egg, but I made a loose adaptation and it was so good! I had them with cilantro pesto and I can definitely recommend it. Thanks for the inspiration! I’ve made zucchini and potato fritters before but it has never occurred to me to try them with sweet potato.

  2. These were fab! My 13 month old approved too! I’m going to try them as a falafel-style wrap next time. Thanks for a great recipe!

  3. Hi,

    These look great. 2 things; would normal cooked quinoa do for this or does it have to be the flour?

    Also, I cooked quinoa before and it had a very ‘wet’ consistency. Is this normal?

    • Hi there – cooked quinoa wouldn’t work to replace the flour here, but you could really use any flour you have on had. Second, it sounds like you either used too much water or the quinoa was slightly undercooked. It should be fluffy, not really wet. Hope that helps!

      • Hi,

        Great, thanks! I am not sure how easy quinoa flour is to find in the Uk so will try it with plain flour.

        Martha

  4. Hi,

    I made these last night to go with our dinner and they were fantastic, they had a lovely taste and the curry powder complimented the sweetness of the carrot and sweet potato. Hubby also loved them. I did use ‘hot’ curry powder so might marginally reduce the amount next time. Lovely recipe thanks.

  5. Will definitely try these 🙂 Any other condiments in addition to salt and pepper that one can chuck in to spice them up a bit?

  6. OMG! I have a bag of sweet potatoes in my pantry that needs to be used ASAP! Thank you for this recipe. I wonder if aquafaba (chickpea brine) could be used here instead of the egg/flax egg?! Have you experimented with aquafaba yet?

    • I don’t think that would work here since it doesn’t have any binding properties. You need something that will help them stick together. And I haven’t done any experimenting with it yet, but it’s on my list!

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