I enjoy this recipe because it uses simple ingredients while still creating something comforting and satisfying. The fritters are crispy on the outside, soft on the inside, and easy to customize with different seasonings or vegetables. I also like that they are great for meal prep and can be served warm or cold.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups sweet potato, peeled and chopped
1/2 head broccoli, chopped into small florets
2 eggs
2 tablespoons all-purpose flour
A pinch of salt
Oil for frying
Directions
I place the chopped sweet potatoes into a steamer basket and steam them for about 10 minutes until tender.
Halfway through cooking, I add the broccoli florets to the steamer and continue steaming everything together for another 5 minutes until soft.
I transfer the cooked vegetables to a large bowl and mash them together using a fork or potato masher until mostly smooth with a little texture remaining.
I add the eggs and flour to the bowl and mix everything together until a thick, slightly sticky batter forms.
In a frying pan, I heat a small amount of oil over medium heat.
I scoop small portions of the mixture into the pan and gently flatten them slightly.
I cook the fritters for about 2–3 minutes per side until golden brown and lightly crisp on the outside.
I let the fritters cool slightly before serving warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
I sometimes add grated cheese for extra flavor and richness. When I want more seasoning, I mix in garlic powder, paprika, or Italian herbs. I also enjoy swapping broccoli with spinach, zucchini, or cauliflower depending on what I have available.
Storage/Reheating
I store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat them, I warm them in a skillet or oven so the outside becomes crisp again. I can also freeze the fritters and thaw them before reheating for a quick snack or meal later.
FAQs
Can I bake these fritters instead of frying?
Yes, I can bake them on a parchment-lined baking sheet at 400°F until golden, flipping halfway through cooking.
How do I keep the fritters from falling apart?
I make sure the vegetables are not overly wet and mix the batter well so the eggs and flour can properly bind everything together.
Can I make these gluten-free?
Yes, I can replace the all-purpose flour with a gluten-free flour blend or oat flour.
Are these fritters suitable for babies?
Yes, I simply skip the salt for babies under one year old and make sure the texture is soft enough for easy eating.
What dipping sauces go well with these fritters?
I like serving them with plain yogurt, sour cream, or a mild garlic sauce.
Conclusion
I love how easy and comforting these Sweet Potato Broccoli Fritters are to make. The combination of sweet potato and broccoli creates a soft and flavorful bite with just the right amount of crispiness on the outside. Whether I serve them as a snack, side dish, or light meal, they always turn out delicious and satisfying.
A pinch of salt (omit for babies under 1 year old)
Olive oil or coconut oil, for frying
Instructions
Fill a pot with water and place a steamer basket over it.
Add the peeled and chopped sweet potatoes to the steamer basket and steam for about 10 minutes.
Add the chopped broccoli florets and continue steaming for another 5 minutes, or until both vegetables are soft and tender.
Transfer the steamed sweet potatoes and broccoli to a large mixing bowl.
Mash the vegetables together using a fork or potato masher until mostly smooth with a little texture remaining.
Crack the eggs into the bowl and add the flour and salt if using.
Mix everything together until a thick, slightly sticky batter forms.
Heat a small amount of olive oil or coconut oil in a non-stick frying pan over medium heat.
Scoop small portions of the mixture into the pan and flatten slightly into fritter shapes.
Cook for 2–3 minutes on each side until golden brown and cooked through.
Let the fritters cool slightly before serving.
Notes
For babies under 1 year old, skip the added salt.
Whole wheat flour can be used for extra fiber.
These fritters are soft inside and perfect for baby-led weaning.
Serve with plain yogurt, sour cream, or a mild dipping sauce.
Store leftovers in the fridge for up to 3 days or freeze for later.
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