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These Low FODMAP Sweet Potato Fritters are absolutely perfect. They’re smoky, savory and shallow-fried for a perfect amount of crispiness. The sweetness and balanced with a refreshing Lemon Aioli that brightens up all the flavors and rounds everything out, resulting in the perfect bite every time! If I were you, I’d make a double batch because I can eat all of these in one go unless the mister beats me to it. 🙂 Let’s get into it, shall we?
What You’ll Need
Peeler & Grater – For peeling & shredding the sweet potato. I use the thicker shreds on a box grater.
Large Bowl & Spoon – To mix ingredients.
Tea Towel or Cheesecloth – To wring moisture out of sweet potato.
Measuring Cups & Spoons
Small Bowl & Spoon – For mixing Lemon Aioli.
Large Skillet – For shallow-frying.
Plate lined with Napkins – For the finished fritters.
About the Ingredients & FODMAP Content
Sweet Potato – Low FODMAP in 1/2 cups. Each fritter will have a little over 1/3 cup of sweet potato.
Almond Flour & Tapioca Flour – These give the fritter more body since sweet potato can be high FODMAP in high servings. I like to use Anthony’s Goods almond flour (which I get off of Amazon) or Bob Red Mill’s, which I find at my local grocery store. Almond flour is Low FODMAP in 1/4 cup servings. Any brand of tapioca flour will do, and it is Low FODMAP in 2/3 cup servings.
Green Onion – Adds the perfect amount of savory depth to the sweet potato. Be sure to use the green portion only to keep it Low FODMAP. Pro tip: Place the white portion with roots in a cup of water, and keep it on your counter to regrow another serving of green onions.
Egg – Helps all the ingredients bind together. The FODMAP content is negligible.
Smoked Paprika – Adds the perfect amount of smokiness. The FODMAP content is negligible.
Mayonnaise – Be sure to use a Low FODMAP mayo brand, such as Hellmann’s or Primal Kitchen.
Lemon Juice – Adds the perfect amount of zestiness to the aioli. The FODMAP content is negligible.
Garlic-Infused Olive Oil – Adds savory flavor to the aioli. My favorite FODMAP-friendly oil is by Garlic Gold, which I buy in bulk off of Amazon. You can also make your own! If you’re using a different store-bought garlic oil, be sure that it’s actually FODMAP-friendly! More on that in this article by FODMAP Everyday.
Dijon Mustard – A tiny amount is all you need for the perfect hit of tangy spice in the aioli. Be sure your Dijon does not have any sneaky high FODMAP ingredients. I use the one by Maille.
Notes & Tips for Success
- Don’t skip the wringing step! It’s crucial to ensure a crispy fritter as sweet potatoes have a lot of moisture that will prevent the fritter from crisping up.
- If you have leftovers, these reheat well in the air fryer or in a toaster oven. Use these methods for maximum crispiness! If you don’t have either of these appliances, you can also pan fry them without additional oil until crispy.
Enjoy! <3
If you try these Low FODMAP Sweet Potato Fritters, I’d love to know! Leave me a review and a comment below to let me know how you like them. This helps me and my little blog out SO much! You can also tag me on Instagram @thefodmapfactor. I love to see your creations!
Looking for other carb-y sides? Try my Curried Potato Salad! Or for an Asian flair, try my Scallion Pancakes.
Low FODMAP Sweet Potato Fritters with Lemon Aioli – Paleo, Whole30
Ingredients
For the Sweet Potato Fritters
- 1 large sweet potato peeled & grated, about 3 cups
- 1/4 teaspoon fine sea salt
- 1/3 cup fine, blanched almond flour
- 1/3 cup tapioca flour
- 1/4 cup minced green onion green tips only
- 1 large egg
- 1/2 teaspoon smoked paprika
- freshly ground black pepper to taste
- pinch of ground cayenne optional
- avocado oil for frying
For the Lemon Aioli
- 1/4 cup Low FODMAP mayonnaise
- 2 teaspoons garlic-infused olive oil
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon Dijon mustard
- dash of salt
Instructions
- After peeling & shredding the potato, toss grated sweet potato in 1/4 teaspoon fine sea salt. Let sit in a large bowl for 10 minutes so the salt can draw out the moisture in the sweet potatoes.
- While waiting for the sweet potato, prepare Lemon Aioli by mixing all ingredients in a small bowl. Set aside.
- After 10 minutes, wring sweet potato in a tea towel or cheesecloth to squeeze as much liquid out as possible directly into the kitchen sink.
- Place sweet potato back in the large bowl and add remainder of fritter ingredients: almond flour, tapioca flour, green onion, egg, smoked paprika, black pepper and ground cayenne if using. Mix together to thoroughly combine.
- Using a large spoon, separate mixture into 8 separate portions. Use your hand to flatten the portion into a flat, circular shape about 4 inches in diameter.
- In a large skillet on medium-high heat, add avocado oil until a thin layer coats the bottom of the pan. Once the oil is hot and shimmering, fry fritters in batches to leave some space between each fritter.
- Once the underside reaches a deep golden brown (about 3-4 minutes), flip to the other side and fry for another 2-3 minutes. If fritters darken too quickly, turn down the heat to medium as needed. Place finished fritters on a plate lined with napkins.
- Serve immediately with Lemon Aioli.