Description
Crispy golden sweet potato fritters topped with fluffy whipped cottage cheese and a drizzle of spicy hot honey—savory, sweet, and ready in just 30 minutes.
Ingredients
3 cups (450 g) grated sweet potato
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
ÂĽ cup (30 g) flour
½ tsp paprika
½ tsp salt
ÂĽ tsp black pepper
2–3 tbsp (30–45 ml) olive oil (for frying)
1 cup (200 g) cottage cheese
2 tbsp (30 ml) Greek yogurt
1 tbsp (15 ml) olive oil (for cheese)
1 tsp lemon juice
Pinch of salt
3 tbsp (45 ml) honey
½ tsp chili flakes
Fresh chives, to garnish
Cracked black pepper, to garnish
Instructions
1. In a large bowl, combine grated sweet potato, onion, garlic, egg, flour, paprika, salt, and black pepper. Mix well until everything is evenly coated.
2. Form the mixture into small fritters, pressing firmly so they hold their shape.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Cook fritters for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel–lined plate to drain.
5. In a blender or food processor, whip the cottage cheese with Greek yogurt, olive oil, lemon juice, and a pinch of salt until smooth and fluffy.
6. Warm the honey gently and stir in the chili flakes to infuse.
7. Stack the fritters on a plate, top with whipped cottage cheese, and drizzle generously with hot honey.
8. Garnish with fresh chives and cracked black pepper. Serve immediately.
Notes
Squeeze excess moisture from the grated sweet potato with a clean kitchen towel for maximum crispiness.
Swap regular flour for chickpea or gluten-free flour if needed.
For a milder version, skip the chili flakes and use plain warm honey.
Leftover fritters reheat best in a skillet or air fryer—never the microwave.
Double the hot honey recipe; you’ll want it on everything.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer / Brunch
- Method: Pan-Frying
- Cuisine: Modern American