These Sweet Potato Lentil Fritters are proof that humble pantry ingredients can turn into something really delicious. They're golden on the outside, soft in the middle, and perfect for dipping into whatever sauce your family loves most.
I first made these to use up a bag of red lentils and one lonely sweet potato sitting on the counter. I figured we'd eat a few for lunch and move on with our day. Instead, everyone kept wandering back into the kitchen for "just one more." My son especially love them with ketchup, and I love that they're filling enough to pack into lunchboxes for school or enjoy as an easy no-fuss dinner.
These fritters are high-protein, high-fiber, vegan, and healthy.
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Sweet Potato Lentil Fritters
Why This Is On Repeat At My House:
- I make these fritters at least once or twice a month because they work for so many situations. Lunch, dinner, meal prep, lunchboxes... they've earned their place. They freeze well too!
- I also love that the ingredients are inexpensive. A bag of lentils stretches a long way, and sweet potatoes are almost always in my kitchen.
- Kid-approved!
- The leftovers surprised me the first time I made these. I expected them to dry out, but reheated in a skillet, they were just as good the next day.
Ingredients
- Red lentils - The base of the recipe. Just like with lentil bread, you'll need to soak these until softened. It helps them blend smoothly and cook properly.
- Sweet potato - Adds natural sweetness and moisture. Choose a firm sweet potato without soft spots. Carrots are great too.
- Milk - Helps create the batter consistency. I recommend unsweetened. I'eve made these with regular milk (my favorite), oat milk, soy milk, almond milk.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Lentil Fritters
- Soak the lentils: Rinse the red lentils well and soak them in water for 2 hours. Soaking softens them enough to blend into a smooth batter.
- Cook the sweet potato mixture: Heat a little oil in a skillet over medium heat. Add the grated sweet potato and cook for 3-4 minutes, stirring occasionally.
- Season the vegetables: Stir in the green onions, garlic powder, onion powder, Italian seasoning, black pepper, and ¼ teaspoon salt. Cook for another 2 minutes. Remove from the heat and allow the mixture to cool slightly.
- Blend the lentils: Drain the lentils very well. Add them to a blender with the plant-based milk, turmeric, and remaining ½ teaspoon salt. Blend until completely smooth.
- Add baking powder: Blend briefly again just until incorporated.
- Combine the mixtures: Fold the lentil batter into the sweet potato mixture.Stir until combined. Don't overmix. The batter should remain thick.
- Cook the fritters: Heat oil in a skillet over medium heat.Scoop about 3 tablespoons of batter per fritter into the skillet.
- Cover while cooking: Cook for 4-5 minutes per side with the lid on.The fritters should feel set when gently pressed.
- Drain excess oil: Transfer cooked fritters to paper towels.
- Serve: Sprinkle with fresh herbs and serve warm with your favorite dipping sauce.
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- I like to cover the skillet, it helps steam the center so the fritters cook evenly.
- If your batter seems too thick, add a splash of milk. If it feels too loose, let it sit for 5-10 minutes before cooking.
What To Serve With:
These fritters pair well with simple sides.
- Tzatziki sauce (my favorite!)
- Greek yogurt dip
- Garlic yogurt sauce
- Fresh cucumber salad
- Tomato salad
- For high-protein meal add these fritters to Mediterranena bowls
I personally love them with Greek yogurt based sauces. The cool sauce balances the sweetness of the sweet potato beautifully.
Storing Leftovers
- To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze. Freeze cooked fritters in a single layer until solid, then transfer to freezer bags. Freeze for up to 2 months.
- To Make Ahead. Prepare the batter mixture a day ahead and refrigerate until ready to cook.
- To Reheat. Reheat in a skillet over medium heat for a few minutes per side until warmed through.
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Recipe Card
Sweet Potato Lentil Fritters
These Sweet Potato Lentil Fritters are crispy on the outside, soft inside, and made with simple pantry ingredients. A family-friendly vegetarian recipe perfect for meal prep, lunches, or easy dinners.
Ingredients
Method
- Soak the lentils: Place the rinsed red lentils in a bowl and cover with plenty of cold water. Let them soak for 2 hours, then drain well.1 cup red lentils
- Cook the sweet potato: Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add the grated sweet potato and cook for 3-4 minutes, stirring occasionally, until it begins to soften.1½ cups grated sweet potato, Vegetable oil
- Season the mixture: Stir in the green onions, garlic powder, onion powder, Italian seasoning, black pepper, and ¼ teaspoon of the salt. Cook for 2 minutes more. Transfer the mixture to a bowl and let it cool for 5-10 minutes.⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ⅛ teaspoon black pepper, ¾ teaspoon salt
- Blend the lentil batter: Add the drained lentils, plant-based milk, turmeric, and remaining ½ teaspoon salt to a blender or food processor. Blend until very smooth, scraping down the sides as needed. Add the baking powder and pulse a few times to combine.¾ cup unsweetened plant-based milk, ¼ teaspoon turmeric, 1 teaspoon baking powder
- Combine: Pour the lentil mixture into the bowl with the sweet potato mixture. Stir just until combined. The batter should be thick but scoopable.
- Cook the fritters: Heat a thin layer of oil in the skillet over medium heat. Scoop about 3 tablespoons of batter for each fritter into the pan, gently flattening them with the back of the spoon. Work in batches to avoid overcrowding.
- Cover and cook: Place a lid on the skillet and cook for 4-5 minutes, or until the bottoms are golden brown and the tops look more set.
- Flip carefully: Turn the fritters over and cook uncovered for another 4-5 minutes, until both sides are golden and the centers are cooked through.
- Drain excess oil: Transfer the cooked fritters to a paper towel-lined plate while you cook the remaining batter. Add more oil to the skillet as needed.
- Serve: Enjoy warm with Greek yogurt, sour cream, ketchup, or your favorite dipping sauce. Finish with fresh herbs, if desired.
Nutrition
Notes
- Don't skip soaking the lentils. Soaking helps soften the lentils so they blend into a smooth batter and cook through properly. It also gives the fritters a softer texture inside.
- Keep the heat at medium. If the skillet is too hot, the outside can brown before the center has time to cook. Cooking the fritters covered helps them cook evenly.
Storage:
- To Store: Let the fritters cool completely, then refrigerate in an airtight container for up to 4 days.
- To Freeze: Arrange the cooled fritters in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
- To Reheat: Warm the fritters in a skillet over medium heat for a few minutes per side, in a 350°F air fryer for 3-5 minutes, or in the microwave until heated through. The skillet or air fryer will help bring back some of the crispy edges.
- To Make Ahead: The lentils can be soaked overnight in the refrigerator, and the sweet potato mixture can be prepared a day in advance to make assembly quicker.
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