These Sweet Potato Quinoa Fritters are crispy on the outside, tender inside, and made with just five wholesome ingredients. Perfect for a light lunch, healthy snack, or vegan-friendly appetizer.

Why You Will Love This Recipe

• Only 5 ingredients — simple, clean, and gluten-free.

• Packed with protein, fiber, and flavor.

• Ready in under 20 minutes.

• Great for meal prep or healthy sides.

5-Ingredient Sweet Potato Quinoa Fritters

Looking for an easy, healthy, and delicious way to enjoy sweet potatoes? These 5-Ingredient Sweet Potato Quinoa Fritters are your answer. Crispy, golden, and full of earthy flavor, these fritters make a satisfying meal or snack — without any complicated prep or long cooking time.

They’re naturally gluten-free, vegetarian, and nutrient-rich, combining shredded sweet potatoes with quinoa flour, scallions, egg, and a little seasoning. Lightly pan-fried in coconut oil, each fritter gets a crisp crust while staying tender and moist inside.

Perfect as a side dish, a quick lunch, or even meal prep for the week, these fritters are versatile and customizable — try them with avocado, Greek yogurt dip, or spicy sriracha ketchup.

Healthy eating doesn’t get simpler — or tastier — than this.

Servings & Time

• Servings: 8 fritters

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Ingredients

• 2½ cups shredded sweet potato

• ⅓ cup quinoa flour

• ½ cup chopped scallions

• 1 large egg, lightly beaten

• Salt and pepper, to taste

• Coconut oil, for cooking

Instructions

1. In a bowl, mix sweet potato, flour, scallions, egg, salt, and pepper until combined.

2. Heat 2–3 tbsp coconut oil in a skillet over medium-high heat.

3. Form small patties from the mixture.

4. Cook each fritter for 2–3 minutes per side, until golden brown.

5. Transfer to a cooling rack and repeat with remaining mixture.

6. Serve warm, plain or with dipping sauce.

Tips

1. Choose the right sweet potatoes
Use orange-fleshed sweet potatoes for the best balance of sweetness and moisture. Drier varieties can make fritters crumbly.

2. Shred finely
Finely grated sweet potatoes bind better and cook more evenly — use the small holes of your grater.

3. Drain excess liquid
If your mixture seems too wet, squeeze out excess moisture before adding quinoa flour to ensure crispy edges.

4. Use quinoa flour for texture
It helps bind the fritters while keeping them naturally gluten-free. If unavailable, substitute with oat or chickpea flour.

5. Test one fritter first
Cook one test fritter to check seasoning and texture before frying the whole batch. Adjust salt or flour as needed.

6. Avoid overcrowding the pan
Cook in small batches — too many fritters at once drop the oil temperature, making them soggy instead of crisp.

7. Perfect flipping time
Wait until the edges are golden and firm before flipping; early flipping causes them to break apart.

8. Serve fresh and warm
They’re crispiest right out of the skillet. Serve with a tangy yogurt sauce or spicy sriracha mayo for balance.