This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavor of Chad!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Straight up, I’m gonna tell you the truth. Finding food to make from Chad was HARD. I don’t know anybody from Chad; I couldn’t find any books on Chad; I barely could find any information ONLINE about the food of Chad.
When I began researching the food of Chad, I found quite a few recipes for sweet potato fritters. But… none of them explained WHY they are popular in Chad.
I can’t find any information, any background, any history into why sweet potato fritters are such a popular recipe that appears for Chad.
I wish I could give you more information on Chad-specific potatoes, but I can’t 🙁 If anyone knows anything about the Chadian experience with fritters, please comment and let me know!
What Are Sweet Potato Fritters?
Oh not much, just one of my favorite side dishes ever!!! In this recipe, sweet potatoes are shredded and then fried to make a beautiful, vaguely tater-tot like snack!
You can dip your sweet potato fritters in a honey cinnamon dip or in lemon tahini dressing. Both options are available in the recipe card below.
What Ingredients Are in This Recipe?
For the Sweet Potato Fritters
Sweet Potatoes
Eggs
Cinnamon
Flour
Plain breadcrumbs
Sunflower oil for frying
For the Lemon Tahini Dip
Tahini
Lemon juice
Water
Salt
½ tsp Za’atar
For the Cinnamon Honey Dip
Mayonnaise
Cinnamon
Honey
How to Make Sweet Potato Fritters
Grate your sweet potatoes on the medium setting…. Not super fine, but not very thick.
Combine the rest of the sweet potato ingredients in a bowl.
Heat the oil in a frying pan on the stove (I know that my oil is ready when a chopstick inserted in the oil forms bubbles around the wood).
Use your hands to form the sweet potato combination into balls, and then press between your palms to flatten.
Fry until browned on each side and cooked through.
For each of the dip recipes, combine all ingredients in a bowl. Enjoy!
If you liked this appetizer recipe from Chad, make sure to check out my other international appetizers, listed here:
If you make my recipe, don’t forget to share a photo on Facebook or Instagram and tag @TheForeignFork and #TheForeignFork.
Sweet Potato Fritters with Lemon Tahini Sauce
Equipment
- Box Grater
- Mixing Bowl(s)
- Pot(s)
- Frying Pan
- Citrus Juicer
Ingredients
Sweet Potato Fritters
- 2 sweet potatoes on the small side, peeled and shredded
- 2 eggs
- ½ tsp Cinnamon
- ¼ cup Flour
- ¼ cup breadcrumbs
- Salt and pepper
Lemon Tahini Dip
- ½ cup tahini
- 2 tbsp lemon juice
- 3 tbsp water
- ¼ tsp salt
- ½ tsp za’atar
Honey Cinnamon Dip
- ½ cup mayonnaise
- ⅓ tsp cinnamon
- 2 tbsp honey
Instructions
- Peel your potatoes and then grate them on the medium setting…. Not super fine, but not very thick.
- Combine the rest of the sweet potato ingredients except for the oil in a bowl and mix.
- Heat the oil in a frying pan on the stove (I know that my oil is ready when a chopstick inserted in the oil forms bubbles around the wood).
- Use your hands to form the sweet potato combination into balls, and then press between your palms to flatten.
- Fry until browned on each side and cooked through, flipping halfway through.
- For each of the dip recipes, combine all ingredients in a bowl. Enjoy!
- Leave a comment on this post letting me know what you think!
Jo says
Hi, I lived in Chad, and though the country is huge and these could be present in the south, I never saw sweet potato fritters there. They don’t have orange sweet potatoes either. It is white sweet potato that is pretty dry and crumbly so I don’t think these would be possible. Finding Chadian recipes is difficult but their main dish is a stew – varies depending on the region but usually has goat or fish and some okra – served with “la boule” a starch (usually manioc, corn, or millet) formed in the shape of the bowl in was put in before being turned over onto a plate. I hope this helps some. Thank you for doing this blog!
Alexandria Drzazgowski says
Hi Jo,
Thank you that was very helpful! This recipe is on my list to redo and now that I am better at researching than I was in my first year of blogging, to make another recipe from Chad! Hopefully I will get to it this year or next (there are a lot on the list!!). I appreciate the input and help 🙂
Dev George says
Will try this, but you don’t say in the recipe whether the cinnamon, flour, and breadcrumbs re tsp, tbsp, or cups!
Alexandria Drzazgowski says
Hi Dev,
Thank you so much for pointing out that error, I really appreciate it! I just updated the recipe card to fix that 🙂
Sunny Lessenden says
Thank you for all your recipes! I am doing a meal from every country and your website is one of the ones I check out each week as I research the country! You have been most helpful!!
The Foreign Fork says
Hi Sunny, it’s so great to hear from you! I’m so glad my site has been helpful in your journey 🙂 Are you currently on Chad?
Wendy Lowson says
My son has a Global Connections project about Chad.
The Foreign Fork says
How fun! I hope my posts were helpful for him.
Nick says
These look amazing!! I’m definitely making this recipe the next time I have friends over. Love the images and how simple recipes like this are. Thank you!!