Sweet Potato Fritters with Lemon Chive Aioli
Move over sweet potato casserole, sweet potato fritters have entered the Thanksgiving dinner. I’ve mentioned this before in my Hot Honey Sage Sweet Potato recipe last year but we didn’t grow up eating sweet potatoes on Thanksgiving or ever really. My mom hated the marshmallow sweet potato casserole she grew up with and we never replaced it. Now that our family has expanded, we have sweet potatoes cooked in butter and brown sugar on Thanksgiving because that’s what my sister-in-law ate growing up. Now I thought about revamping some sort of Thanksgiving sweet potato casserole dish but I couldn’t get excited about any of them so I bought sweet potatoes and they sat on my counter waiting for their moment but it never came…
*cue dramatic music* It was a rainy, cold Saturday and we were hankering for a yummy “football snack” as Ryan likes to call them. Ryan gets excited about a lot of food but “football snacks” are another level for him. He’s specifically been obsessed with anything he can dip in homemade ranch ever since I made it for the first time a month or so ago. So I knew it would have to have a ranch-like dip and probably be fried. Enter sweet potatoes. Something different than just a sweet potato fry… what about a sweet potato fritter shredded and fried in piles like hash browns?! Yum. And a zesty zippy ranch but let’s call it aioli so everyone can ignore it’s basically just mayo. Tip: make the lemon chive aioli a couple hours beforehand so that flavors can hang out together and get extra tasty.
The sweet potato fritters are super simple. Peel and grate sweet potatoes using a large box shredder or if you have a shredding attachment for your food processor, it works beautifully! Add in a flax egg or a regular egg if you aren’t vegan along with flour, cornstarch, and all the seasonings (salt, garlic powder, onion powder, and black pepper). Toss together. Next, heat 2 tablespoons of avocado oil in a cast iron or nonstick pan over medium heat. Scoop out about 2 tablespoons of the sweet potato fritter mixture into a pile in the oil and flatten with your spatula. Allow the fritter to fry for 1-2 minutes until golden brown, flip, and fry the other side for an additional 1-2 minutes. Remove from oil and place on a cooling rack and sprinkle with salt. Repeat with remaining fritters, adding in additional oil if the pan dries up.
Serve the sweet potato fritters warm with fresh chives sprinkled on top alongside the zesty lemon chive aioli.Print