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Sourdough fritters with sweet potato and chickpeas are a unique way to use a sourdough starter.
Featuring powerhouse nutrients from sweet potato and chickpeas, these sourdough fritters can be eaten on their own, served with salad or fries or even eaten as lentil burgers.
They take less than 30 minutes to make and use pantry staples to create something delicious!
You can use sourdough discard (unfed starter) or active, bubbly starter.
How To Make Sourdough Fritters with Sweet Potato and Chickpeas
These sourdough fritters are super easy to put together. This recipe uses 150g of sourdough starter (you can use discard or fed starter).
If you’re using discard, make sure it’s not too sour. You don’t really want to use discard that’s more than a few days old. I often feed my starter to make these.
Or if I’ve fed it and it’s peaked but I don’t have time to bake – these are a great way to use up the fresh starter.
What you’ll need:
- Sweet potato
- Flour (all purpose or whole wheat)
- Egg
- Canned chickpeas
- Sourdough Starter
- Spices
Here’s a summary of how to make sourdough fritters with sweet potato and chickpeas:
- Peel and grate a medium sweet potato.
- Drain a can of chickpeas. Mash up around half by squeezing your hands through them (you can use a fork if you prefer). You want some left whole for texture.
- Add sweet potato, chickpeas, flour, sourdough discard, salt, pepper, egg and spices together and mix thoroughly.
- Heat up a frying pan. Add oil.
- Fry spoonfuls of mixture until they are golden and cooked through.
- Drain on paper towel.
How To Serve Sourdough Sweet Potato and Chickpea Fritters
These sourdough fritters are so versatile. There are lots of ways to enjoy them! Here are some of the ways you can use them:
- Make the fritters the size of burger patties and use them to make vegetarian lentil burgers. These sourdough hamburger buns are perfect! Add some spiced yoghurt or tahini and avocado and salad and you’re set!
- Smaller sized fritters are perfect to pack in lunch boxes – whether it’s for the kids or you!
- Add some corn and spring onions for more color. Serve with a side of avocado dip (fresh avocado, greek yoghurt and olive oil seasoned with loads of salt and pepper).
- Make bite sized fritters and serve with sriracha mayo at your next gathering.
Further Reading
If you love this sourdough sweet potato and chickpea fritter recipe, you’ll love these ideas:
- These sourdough zucchini fritters are another delicious way to use sourdough discard. They make a great snack!
- Want to use these sourdough sweet potato and chickpea fritters in a lentil burger? These sourdough hamburger buns are perfect!
- Want to make crackers, but don’t know where to start? You’re sure to love these sourdough lavosh.
Sourdough Discard Sweet Potato and Chickpea Fritters
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 160 g Sweet Potato, grated (approx. one medium sweet potato)
- 150 g Sourdough Starter, can be discard
- 30 g All Purpose Flour, can use whole wheat
- 1 Egg
- 240 g Chickpeas, one can, drained
- Salt & Pepper to taste, you need quite a bit
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Coriander seeds
- Olive Oil, for frying
Instructions
- Peel and grate the sweet potato into a bowl.
- Add the chick peas to the bowl and squeeze around half of them so they are broken up. This gives the fritters better texture.
- Now add all the other ingredients and combine until it forms a thick batter. Ensure that all the flour and egg is mixed through.
- Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
- Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.See notes below for sizing the fritters.
- Lay cooked fritters on paper towel once cooked to absorb excess oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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can you sub carrots for sweet potatoes?
absolutely xo
Why should the discard not be too sour?
Also how do these store/keep best and for how long?
Hey the print link doesn’t work. It just takes u back to the top of the page…