Crunchy-licious Sweet Potato Fritters


  • 3 medium-sized sweet potatoes, peeled and grated
  • 1 large courgette, washed and grated
  • 1 medium-sized parsnip, peeled and grated
  • 1 tsp of cumin powder, ground
  • ½ tsp of turmeric powder, ground
  • good quality salt, about ¾ of tsp (I used Herbamare) and black pepper about ¼ tsp to taste
  • ¼ tsp of chilli
  • ¼ cup of chickpea flour
  • 1 cup of fresh parsley, washed and finely chopped
  • Good quality olive oil to grease and drizzle



  1. Preheat the oven to 180 degrees. Line your tray with baking paper lightly grease with good quality olive oil.
  2. Grate your courgette and firmly squeeze liquid out over the sink either by using a nut-bag or clean cotton cloth.
  3. Grate your sweet potatoes and parsnip.
  4. Transfer all your grated vegetables into a big bowl.
  5. Add your spices, salt and pepper, chickpea flower and parsley. And mix until well combined.
  6. Form little patties with vegetable mixture and press onto prepped baking tray, flattening out the patties.
  7. Drizzle fritters with little olive oil.
  8. Bake for 20-25 minutes, or until golden brown and crispy.


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