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Playing How to Make Sweet Potato Fritters with Feta and Dill by Michael Symon

Feta cheese and fresh dill are a nice contrast to the sweet crunchiness of these bite-size potato pancakes from chef and restauranteur Michael Symon (who has a new spot opening in December at Palms Casino Resort Las Vegas called Mabel's BBQ!).

Want more party bite ideas? Get his recipe for Smoked Whitefish Pate here.


  • 2 medium sweet potatoes
  • 1 tablespoon torn fresh mint
  • 1 1/2 tablespoons torn fresh dill
  • 1 large scallion (white and green parts), thinly sliced on the bias
  • 2 cloves garlic, minced
  • 4 ounces feta cheese, coarsely chopped or crumbled
  • 1 lemon, zested
  • 1 large egg
  • 3 tablespoons all-purpose flour
  • Canola oil, for pan-frying
  • 1/2 cup Greek yogurt


Serves: 4


Grate sweet potatoes on the large holes of a grater onto a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible, discarding the liquid.  

In a medium bowl, combine sweet potato, mint, dill, scallion, garlic, feta and lemon zest. Stir in egg and flour and mix to combine.

In a large shallow pan, add enough canola oil to reach a depth of 1/4 inch (oil should come halfway up the sides of the fritters) and place over medium-high heat.

Form fritters by hand or using a 1/4 cup measure. In batches, fry fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain.

Serve fritters with a dollop of greek yogurt.