Vegan Sweet Potato Fritters with Roasted Red Pepper Aioli
Just in time for the upcoming holidays, these sweet potato fritters are an amazing vegan friendly snack perfect for the weekend or for when guests are over. Paired with a delicious Roasted Red Pepper Aioli, this is a snack you must try.
I love fritters. They are so simple to make and always a great treat to have especially on the weekends with family or friends.
These vegan sweet potato fritters were inspired by my love for southern American food adding an island touch from my Caribbean roots. They are very reminiscent to Bajan Fish cakes, unlike my Caribbean Salt Fish Fritters recipe, which is made the more traditional Jamaican way.
The mashed sweet potato adds a subtle sweetness while the peppers and spring onions give it a spicy (but not too spicy) bite. These are then puffed up in hot oil giving them a crisp outside and soft pillow like center. Pairing them with the Roasted Red Pepper Aioli just adds a zing to your taste buds.
The Red pepper Aioli is also super easy to make and can all be done in a blender in 5 minutes or less. It adds an extra creaminess to the fritters with a nice spicy kick from the fresh garlic cloves and pepper with a slightly sweet flavor from the roasted red pepper.
Making these for guests or as a snack is so convenient because they are quick but filling appetizers so with the holidays coming around the corner this is a great way to start your day.
Making Sweet Potato Fritters
Its really simple to put together and takes minutes to fry up:
- To a large bowl, combine the flour, milk, mashed sweet potato and seasonings then whisk until a smooth batter forms. Add the remaining ingredients and mix well.
- Heat a medium or large pot with about 3 – 4 cups of oil (or a deep fryer).
- Test the heat by dropping a small amount of batter into the oil. If it starts to bubble then the oil is ready for frying.
- Take spoonfuls of batter and gently drop them in the pot. After a few seconds take a spatula and move them from the bottom of the pot so they float to the top. Flip and cook on each side until golden brown.
- Remove and rest on paper towel or cooling rack.
Making the Red Pepper Garlic Aioli
All you need is a blender and a few ingredients:
- Red pepper
- Garlic cloves
- Fresh or dried parsley
- Mayo (I used Hellman’s vegan mayo)
- Salt + Pepper
- Worcestershire sauce (Vegan)
- Lemon Juice
- Cayenne Pepper
Throw them all into a blender and pulse or blend until smooth.
A Tip on Deep Frying
Deep frying is pretty easy, however here are a few tips I have learned for the best results:
Always check your heat – If the oil is too high it will burn the outside and leave the inside under cooked. If the oil is too cool the grease will saturate the inside leaving an oily soggy mess.
Tip: Use a thermometer and get the oil to 350F/150C or do like me and use the drop method mentioned previously. When the batter starts to bubble the oil is hot enough.
How to Store Left Overs
Cooked Fritters will last up to 5 days in a properly sealed container. Just pop them in the microwave to reheat.
Any left over batter needs to be be placed into a sealed container and will last up to a week. Beware the batter may not puff as much as it would fresh because the baking soda is not as activated once put into the fridge. Don’t worry you will still have puffy delicious fritters.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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How to Make Sweet Potato Fritters with Roasted Red Pepper Aioli
AuthorsefordCategoryAppetizers, Vegan, Vegetables, VegetarianDifficultyBeginnerThese Vegan sweet potato fritters with roasted red pepper Aioli sauce make the perfect weekend or holiday snack.
First, Combine all Dry ingredients in one bowl. Pour in the milk and whisk until smooth then add the mashed sweet potato, green seasoning, peppers and spring onion and mix well.
Preheat oil into a large pot or fryer. Test the oil by dropping a little of the batter into the pot. If the batter starts to bubble it is ready for frying.
Next, One by one use a Medium spoon to drop batter into the hot oil. Use a spatula to scrape them from the bottom of the pot so they float to the top. Cook on each side for 2 - 3 minutes or until golden brown on both sides.
Lastly, When they are cooked, remove from the oil and place on paper towels or draining rack.
Put all ingredients into a blender and pulse/ blend until smooth. Adjust salt and cayenne to taste.
Ingredients
Directions
First, Combine all Dry ingredients in one bowl. Pour in the milk and whisk until smooth then add the mashed sweet potato, green seasoning, peppers and spring onion and mix well.
Preheat oil into a large pot or fryer. Test the oil by dropping a little of the batter into the pot. If the batter starts to bubble it is ready for frying.
Next, One by one use a Medium spoon to drop batter into the hot oil. Use a spatula to scrape them from the bottom of the pot so they float to the top. Cook on each side for 2 - 3 minutes or until golden brown on both sides.
Lastly, When they are cooked, remove from the oil and place on paper towels or draining rack.
Put all ingredients into a blender and pulse/ blend until smooth. Adjust salt and cayenne to taste.
