Harissa Sweet Potato Fritters with Mint Yogurt
Crisp sweet potato fritters get a harissa kick and a cool mint yogurt for an easy snack or starter.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (167 reviews)
INSPIRED BY
The fritter technique is a simple skillet treatment for sweet potatoes, paired with harissa and mint for a bright, smoky contrast.
Story
Theo likes a snack that can handle a crowd and still bring some heat to the table. Sweet potato gives these fritters crisp edges and a soft center, while harissa keeps the flavor bold instead of sleepy. The mint yogurt is not optional in my book because cool sauce plus smoky crunch is a winning road-trip combination. Set out a stack and watch them vanish.
By Theo
Ingredients
- 2 medium sweet potatoes, peeled and coarsely grated
- 1/2 small red onion, grated
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tablespoons harissa paste
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 3/4 cup plain Greek yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
Instructions
- Place the grated sweet potato and onion in a clean towel and squeeze firmly to remove as much moisture as possible.
- Whisk the egg, flour, harissa, cumin, and salt in a bowl. Fold in the sweet potato mixture and cilantro until evenly coated.
- Stir the yogurt, mint, and lemon juice in a small bowl. Season with a pinch of salt and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Drop the sweet potato mixture into six 1/4-cup mounds and flatten them.
- Cook the fritters for 4 minutes per side, turning once, until crisp outside and tender in the center. Add a little more oil for the second batch if needed.
- Transfer the fritters to a plate and serve with mint yogurt and lemon wedges.
Chef Tips
- Squeeze the grated sweet potato until the towel feels almost dry for crisp edges.
- Use a medium heat so the centers cook before the outsides darken.
- Make the mint yogurt first and chill it while the fritters cook.
- For a milder batch, use half the harissa and add smoked paprika.
Cook's Notes
- **Crisp factor:** Squeeze the sweet potato and onion very dry before mixing.
- **Batch size:** Keep fritters small enough to flip cleanly.
- **Heat level:** Taste your harissa before adding it because brands vary.