Mayfair Farm’s Sweet Potato Fritters

Inspired by Indian vegetable pakoras, these sweet potato fritters from Mayfair Farm in Harrisville, New Hampshire, are sweet and deeply savory.

By Yankee Magazine

Dec 04 2019


Mayfair Farm’s Sweet Potato Fritters

Photo Credit : Liz Neily

For the third season of Weekends with Yankee, we traveled to Mayfair Farm in Harrisville, New Hampshire, for a sumptuous harvest feast. On the menu were these sweet potato fritters from co-owner Sarah Heffron. Inspired by Indian vegetable pakoras, they’re sweet and deeply savory, with just enough warming spices to make them an excellent appetizer as the weather turns cold.

From “In the Kitchen at Mayfair Farm | Weekends with Yankee,” November/December 2019


About 3 dozen fritters

Sweet Potato Fritters


1 cup chickpea flour
1⁄3 cup rice flour
1½ teaspoons kosher salt
1⁄8 teaspoon baking soda
¼ cup minced cilantro leaves
2–3 teaspoons minced green chili
1½ teaspoons ground cumin
¾ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
1¼ cups water, plus more as needed
3 cups coarsely grated sweet potatoes
Vegetable oil, for frying
Cilantro-mint sauce, for serving (see recipe below)


In a medium bowl, whisk together the flours, salt, baking soda, cilantro, green chili, cumin, ginger, and cayenne. Add 1¼ cups water, and blend using an immersion or standing blender. The mixture should be thick, but loose enough to coat the potatoes. Add more water as needed. Let stand for 25 minutes. Stir in the grated sweet potato, and let the mixture sit while you heat an inch of oil in a large skillet to 375° over high heat.

Drop fritters by the tablespoonful into the oil, leaving plenty of room between pieces. Cook until golden brown, turning midway through, about 2 minutes for the first side and 1 minute for the second. Remove with a slotted spoon and drain on paper towels, then transfer to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve right away with cilantro-mint sauce.

Cilantro-Mint Sauce


2⁄3 cup plain low-fat yogurt
1 cup fresh cilantro leaves
1 cup fresh mint leaves
2 tablespoons fresh lime juice
2 tablespoons sesame seeds
1–2 tablespoons minced green chilies
2 teaspoons honey
1 teaspoon minced ginger root
1 large clove garlic, roughly chopped
1 teaspoon kosher salt
½ teaspoon ground cumin


In a blender jar, combine all ingredients and blend until smooth. Yields 1½ cups.