Quinoa and sweet potato fritter
Quinoa and sweet potato fritters combine earthy quinoa and sweet potato with sautéed onion for a nutritious, crunchy dish. Perfect for any meal, these easy-to-make fritters are packed with flavour and nutrients.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup quinoa1/4 cup olive oil
1 onion
1 sweet potato
2 eggs
1/4 cup all-purpose white wheat flour
Quinoa and sweet potato fritters are a delicious and nutritious option for any meal of the day. These fritters combine the earthy flavors of quinoa and sweet potato with the subtle crunch of onions, providing a satisfying and well-balanced taste. Perfect for vegetarians or anyone looking to try a new, wholesome dish, these fritters are easy to make and packed with nutrients.
Instructions:
- Rinse 1/2 cup of quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa with 1 cup of water.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cover and cook for 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and set aside.
- While the quinoa is cooking, peel and grate the sweet potato using a large-holed box grater.
- Set the grated sweet potato aside.
- Peel and finely chop the onion.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes, or until soft and translucent.
- Remove from heat and let the onion cool slightly.
- In a large mixing bowl, combine the cooked quinoa, grated sweet potato, and sautéed onion.
- Crack the 2 eggs into the bowl and mix well to combine.
- Add 1/4 cup of all-purpose flour, salt, and pepper to the mixture.
- Stir until everything is well incorporated and the mixture holds together.
- Using your hands or a spoon, form the mixture into small patties, about the size of a golf ball, and then flatten them slightly.
- In the same skillet used for the onions, heat the remaining olive oil over medium heat.
- Add the fritters to the skillet in batches, being careful not to overcrowd the pan.
- Cook each fritter for about 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
- Serve the fritters warm, perhaps with a dollop of yogurt or a side salad for a complete meal.
Quinoa and sweet potato fritters are versatile and can be served as a main dish, side, or even as a snack. Their crispy exterior and tender interior, filled with wholesome ingredients, make them a hit for any occasion. Enjoy them on their own, or pair them with your favorite dipping sauce for extra flavor.
Quinoa and sweet potato fritter FAQ:
Store leftover fritters in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a container, where they can last up to 2 months.
To make these fritters gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients are certified gluten-free.
The fritters are done when both sides are golden brown and they feel firm to the touch. You can also cut one in half to ensure the center is cooked through and heated properly.
Yes, you can substitute sweet potato with other vegetables like zucchini or carrots. Just ensure they are grated and have a similar moisture content for the best results.
A non-stick skillet or cast iron pan is ideal for frying the fritters, as they help achieve a golden-brown crust without sticking.
Tips:
- 1: Ensure the quinoa is fully cooled before mixing with other ingredients to prevent the fritter mixture from becoming too sticky.
- 2: For added flavor, consider adding spices such as cumin, paprika, or garlic powder to the fritter mixture.
- 3: If the fritter mixture is too wet, add a little more flour until the consistency is right for shaping into patties.
- 4: Serve the fritters with a dollop of sour cream, Greek yogurt, or a spicy aioli for a delicious contrast.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 6g
Carbohydrates 24g
Fiber 3.06g
Sugar 4.01g
Fat 18g
More recipes
Yoghurt with cucumber and mint (maast-o-khiar)
A refreshing Persian yoghurt dip with cucumber and mint.
17 Nov 2025Garlic quinoa zucchini fritters
Savor these crispy garlic quinoa zucchini fritters as a tasty appetizer or side dish.
08 Jan 2026