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Crispy Sweet Potato Kale Quinoa Fritters with Ginger Yogurt Dip

These crispy sweet potato kale quinoa fritters combine nutrient-rich ingredients like mashed sweet potatoes, cooked quinoa, and tender Lacinato kale for a flavorful, gluten-free, and protein-packed vegetarian meal. Infused with fresh ginger and smoked paprika, they offer a perfect balance of sweetness and warmth. Pan-fried to golden perfection and served with a tangy ginger-spiked Greek yogurt sauce, these fritters are ideal for easy meal prep, light lunches, or appetizers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Fritter Ingredients
  • 3 cups mashed sweet potatoes about 1 large or 2 medium sweet potatoes, cooked and pureed
  • 2 cups cooked quinoa any variety, fully cooked
  • 2 cups Lacinato kale stems removed, chopped chiffonade style
  • 2 large eggs for binding
  • 3 teaspoons cornstarch helps with binding and crispiness
  • 0.5 cups panko breadcrumbs or gluten-free alternative like ground oats or almond meal
  • 1 teaspoon fresh ginger grated
  • 1 pinch smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 4-6 tablespoons grapeseed oil or coconut oil for pan frying
Dipping Sauce Ingredients
  • 0.25 cups Greek yogurt or dairy-free yogurt alternative
  • 1 teaspoon fresh ginger grated
  • 1 pinch salt
  • 1 pinch black pepper
  • to taste Sriracha sauce optional for added heat

Method
 

Prepare Fritter Mixture
  1. Remove the stems from the kale leaves and roll them tightly. Slice thinly (chiffonade) into ribbons for even distribution and tenderness.
  2. In a large bowl, combine the mashed sweet potatoes, cooked quinoa, chopped kale, eggs, cornstarch, panko breadcrumbs, grated ginger, smoked paprika, black pepper, and kosher salt. Mix thoroughly until the mixture is well combined but not too wet. If too soft, add a bit more breadcrumbs or almond meal.
Cook the Fritters
  1. Heat 4 to 6 tablespoons of grapeseed or coconut oil in a medium skillet over medium heat.
  2. Using a small ice cream scoop or spoon, portion the mixture into about 6 equal patties. Gently flatten each slightly and place in the hot oil.
  3. Cook the fritters for 3 to 4 minutes on each side, or until they develop a golden-brown crust. Avoid overcrowding the pan; cook in batches if necessary.
  4. Transfer the cooked fritters to a wire rack to cool slightly, preserving their crisp texture.
Prepare Dipping Sauce
  1. To prepare the dipping sauce, combine Greek yogurt, grated ginger, salt, black pepper, and Sriracha sauce (if using) in a small bowl. Mix until smooth and refrigerate until ready to serve.
Serve
  1. Serve the fritters warm or at room temperature with the ginger yogurt dip on the side. Adjust the amount of Sriracha according to your preferred spice level.

Notes

  • For gluten-free fritters, substitute panko breadcrumbs with ground oats or almond meal.
  • To make vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
  • Use dairy-free yogurt alternatives for the dipping sauce if needed.
  • Allow fritters to cool on a wire rack to maintain crispiness.
  • Reheat in a skillet or oven rather than microwave for best texture.