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16th Aug 2020

These sweet potato and courgette fritters are about to take over your life

Anna Rourke

Sorry not sorry.

You think you’ve tried sweet potatoes in every possible guise – mashed, fried, roasted, made into soup, chopped up in a curry – but think again.

These stunning fritters are game-changing, as well as quick and easy to make.

Serve them at a party or barbecue and watch them disappear in minutes or enjoy them alongside some poached eggs and salmon with brunch.

Just don’t blame us when you find that they’re all you can think about…


1 large courgette

2 large sweet potatoes

1 spring onion, finely chopped

2 eggs

85g plain flour

1 small handful of chopped OR 1 tsp ground coriander

Salt and pepper

1/2 cup vegetable oil


  1. Grate your sweet potato and use a tea towel to squeeze out excess liquid. Put into a mixing bowl and do the same with your courgette.
  2. Add your chopped spring onion, your coriander and a dash of salt and pepper and mix with a wooden spoon to make sure your veg is evenly spread.
  3. Sieve your flour over the mixture and stir well. Again, you’re looking for an even spread.
  4. In a separate bowl, whisk your two eggs and then stir them in to your big bowl.
  5. In a medium pan, heat your vegetable oil over a medium to high heat.
  6. Add your fritter mix to the pan in quarter-cup portions (around 4 tablespoons if you don’t have a cup measure). Fry for around 2 minutes per side or until they turn golden-brown at the edges.
  7. Once they’re done, put them on a plate lined with kitchen paper and wrapped in tinfoil to keep them warm until it’s time to serve them.

Tip: Once you’ve mastered these, feel free to sub in other spices for a bolder taste. Flavours like chili, harissa, garlic or mint would work perfectly here.