Sweet Potato Fritters with Lemon Chicken
Elevate your weeknight dinner game with these Sweet Potato Fritters paired with Lemon Chicken—a perfect balance of crispy, savory, and zesty flavors. These golden fritters, made with freshly grated sweet potatoes, green onions, and a hint of seasoning, are pan-fried to perfection for a satisfying crunch. Paired with juicy, paprika-seasoned chicken breasts glazed in a tangy lemon-garlic sauce with a touch of honey, this recipe offers a delightful fusion of textures and bright, vibrant flavors. Finished with a sprinkle of fresh parsley and lemon slices for garnish, this dish is as visually stunning as it is delicious. Ready in under an hour, this impressive yet approachable meal promises to be a crowd-pleaser for family dinners or small gatherings. Perfect keywords: sweet potato fritters, lemon chicken, easy dinner recipe, crispy fritters, tangy lemon sauce.
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Recipe Information
Ingredients
- 2 medium (about 500g total) sweet potatoes
- 0.5 cup all-purpose flour
- 1 large egg
- 2 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium (about 400g total) chicken breasts
- 1 medium lemon
- 2 cloves garlic
- 1 tablespoon honey
- 0.5 cup chicken broth
- 0.5 teaspoon paprika
- 2 tablespoons (fresh, chopped) parsley
Instructions
Peel and grate the sweet potatoes into a large bowl.
Finely slice the green onions and add them to the grated sweet potatoes.
Mix in the all-purpose flour, egg, salt, and black pepper until well combined. Set the fritter mixture aside.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Scoop 1/4 cup of the sweet potato mixture per fritter into the skillet and flatten gently with a spatula. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining batter, adding more oil if needed. Transfer the fritters to a plate lined with paper towels to drain excess oil.
Season the chicken breasts with paprika, salt, and black pepper on both sides.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken and keep warm.
Reduce the heat to low and finely mince the garlic. Add the garlic to the skillet and sauté for 30 seconds until fragrant.
Slice the lemon in half. Squeeze the juice from half the lemon into the skillet and slice the other half for garnish. Stir in the honey and chicken broth, scraping the bottom of the skillet to deglaze.
Let the sauce simmer for 2-3 minutes, then return the chicken to the skillet. Spoon the sauce over the chicken and cook for another 1-2 minutes.
Plate the sweet potato fritters and top with the lemon chicken. Garnish with chopped parsley and lemon slices. Serve immediately.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 65.2 g | ||
| Protein | 277.2 g | 554% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 484 mg | 37% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
