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Sourdough Fritters with Sweet Potato and Chickpeas

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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
SOURDOUGH DISCARD SWEET POTATO AND CHICKPEA FRITTERS

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.
Process of mixing and cooking sweet potato and chickpea fritters with sourdough starter.

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:

  • 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.

Sweet Potato and Chickpea Fritter

Sourdough Discard Sweet Potato and Chickpea Fritters

These sourdough fritters are quick, easy and tasty! They are jam packed full of goodness with sweet potato and chickpeas. Great as a snack … even better in a burger!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Snack
Cuisine American
Servings 10 Fritters
Calories 86 kcal

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

You can add other veggies to the fritter mixture. Canned sweet corn works really well and adds some extra color.
You can make these smaller, like a traditional fritter – or you can make them like burger patties and serve in a burger bun with spiced yoghurt and salad (trust me they’ll become a favorite at your dinner table).

Nutrition

Calories: 86kcalCarbohydrates: 15gProtein: 4gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 17mgPotassium: 143mgFiber: 3gSugar: 2gVitamin A: 2402IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword Sourdough Discard
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