Sweet Potato Fritters With Sour Cream Dipping Sauce

Sweet Potato Fritters Recipe with Sour Cream Dipping Sauce

These fritters are deliciously crispy on the outside and soft in the middle. Make sure you wring all the moisture out of the sweet potato and zucchini to avoid the fritters becoming soggy. The sour cream pairs perfectly with yoghurt to make a creamy herby dressing.

Serves: 4



Sweet Potato Fritters Recipe with Sour Cream Dipping Sauce

By: Lisa Holmen

This fritters recipe offers a deliciously crispy outer with a soft middle, served with a creamy herby dressing to impress vegetarians and carnivores alike.


Prep time

Cook time



  • Fritters
  • 1 large sweet potato, peeled & grated
  • 2 small zucchinis, peeled & grated
  • ⅓ cup wholemeal flour
  • 2 eggs, whisked
  • 1 tsp paprika
  • ½ tsp nutmeg
  • Salt & pepper, to taste
  • 1 tbsp extra-virgin olive oil

  • Sauce
  • ¼ cup sour cream
  • ¼ cup Greek yoghurt
  • 1 tbsp coriander, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice


  • Place the grated sweet potato and zucchinis in a large bowl and wring out excess moisture using your hands.
  • Add the flour, eggs and spices and mix together, then season as required.
  • Heat the olive oil in a large frying pan over medium heat. Place large spoonfuls of the fritter mixture into the pan and press gently to flatten out slightly. Fry for 2 mins each side, or until golden and crisp. Repeat until all the mixture is used up.
  • To make the sour cream dipping sauce, combine all the ingredients in a small bowl and whisk together.
  • Serve fritters immediately while still warm and top with the sour cream sauce.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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