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Sweet Potato Fritters with Harissa Drizzle

Shredded sweet potatoes make a great fritter! They're sturdy and flavorful, don't release as much water as regular potatoes, making them a little easier for the novice fritter-maker. Combine them with our Harissa and you've got a perfect pre-dinner snack or side dish.

Chef's Tip: We do highly recommend investing in a food processor that has the shredder blade. You can make these with a hand grater, but it's a workout! Try to squeeze any excess liquid out of the fritter before it goes in the pan, that'll help keep them crisp. Hot oil is a must, and don't overcrowd the pan!


  • 5-6 sweet potatoes, peeled and grated

  • 2 eggs

  • 3 scallions, thinly sliced

  • 1 small handful of fresh parsley, chopped

  • 1/4 cup chickpea flour

  • Haven's Kitchen Zippy Chili Harissa

  • Salt

  • Olive oil

  • Mayonnaise or plain yogurt

  • Lemon for zesting, optional


Step 1

Preheat oven to 300°F and set a baking sheet lined with a rack near your stove

Step 2

Add the sweet potato, scallions, parsley, chickpea flour, a squeeze of Harissa, and a large pinch of salt to a bowl. Combine the ingredients with your hands

Step 3

In a large pan over medium-high heat, heat enough oil to coat the pan plus a little extra. When the oil shimmers, make fritters with your hands and lay them in the pan, flattening them as you lay. Fry for 4-5 minutes, until crispy on one side, then flip and fry for a further 5 minutes

Step 4

Keep fritters on the baking sheet warm in the oven while you continue frying

Step 5

Meanwhile, make your sauce by whisking together about 1/4 cup of mayo or yogurt and a squeeze of Harissa. Season with salt and zest with a little lemon as needed

This recipe is also great with our Red Pepper Romesco and Tangy BBQ sauce.

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