Sweet potato fritters with apple raita dip

Image: © Theofano Vetouli

These sweet potato fritters are easy to make, and have a touch of ginger and coconut. Serve them with a soya-yoghurt raita dip, made with sweet apples and cinnamon, for a perfectly tasty appetiser.

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes


Servings: 5

For the fritters:

  • 400 g
    sweet potatoes
  • 2
    spring onions
  • 2 tsp
  • 1 tsp
    coriander powder
  • 5 tbsp
  • 1 pinch
    chilli powder more to taste
  • salt to taste
  • 3 tsp
    refined coconut oil

For the raita:

  • 1
  • 300 g
    soya yoghurt
  • ½
    lemon juice and zest
  • 1 pinch
  • 1 pinch

To serve:

  • fresh coriander to taste


For the fritters:

  1. Peel and grate the sweet potato and place in a bowl.

  2. Thinly slice the spring onions, finely grate the ginger, and add both to the bowl.

  3. Add the coriander powder, cornstarch, chilli powder, and salt.

  4. Mix and gently massage the fritter mixture with your hands, until well combined and slightly sticky.

  5. In a medium pan, heat the coconut oil on medium-high.

  6. Add spoonfuls of the mixture to the hot oil and fry the fritters until golden on each side.

  7. Remove the fritters from the pan and place on kitchen paper to absorb the oil for a few minutes before serving.

For the raita

  1. Peel and grate the apple and put it in a bowl.

  2. Add the soya yoghurt, lemon juice and zest, cinnamon, and salt, and mix well.

  3. Keep the raita chilled until serving.

To serve

  1. Serve the fritters on a platter with the apple raita and add some fresh coriander if you wish.


Coconut oil makes the fritters crispy, but another light frying oil such as sunflower oil can be used instead.

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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