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Sweet Potato Fritters with Avocado Dipping Sauce

Grated sweet potato bound with egg, panko and Parmigiano-Reggiano, formed into small patties and pan-fried until golden. Served with a creamy avocado and basil yogurt sauce for dipping.

4 servings · 18 min · main · vegetarian

Ingredients

For the Fritters

  • 1 piece sweet potato, peeled and grated (2 cups grated)
  • 2 egg
  • ½ cup panko bread crumbs
  • ¼ cup flour
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • 2 teaspoon dried oregano
  • ½ teaspoon garlic salt
  • 2 tablespoon oil, for frying

For the Avocado Dipping Sauce

  • ½ piece avocado, large
  • ¼ cup nonfat plain Greek yogurt
  • 10 leaf basil leaves, roughly chopped
  • salt, called for in the sauce method but not in the printed ingredient list, to taste

Method

  1. For the fritters: In a medium bowl, mix together all ingredients, except oil, until well combined.
  2. Form the mixture into 2-inch patties. You will have 8 total patties.
  3. In a large skillet, heat a thin layer of oil over medium heat. When the oil shimmers, add the fritters to the skillet.
  4. Cook the skillet until they are golden brown, 3-4 minutes per side.
  5. Serve with Avocado Dipping Sauce.
  6. For the avocado dipping sauce: Place the avocado, yogurt, basil, and salt in a blender.
  7. Blend on medium low until thoroughly combined and smooth.
  8. Serve with Sweet Potato Fritters.