Sweet Potato Fritters
These Sweet Potato Fritters are ready in nearly 30 minutes for a perfect, elevated weeknight meal or weekend appetizer. Delicious served savory as suggested or try with a pinch of cinnamon and drizzle of maple for a sweet, savory addition to your next brunch menu.
PREP TIME: 10 MINS
SERVINGS: 2-4
Instructions
- Combine the shredded sweet potato, thinly sliced leeks, sweet potato milk pulp, brown rice flour, salt, and spices in a bowl and mix well.
- Cover for 20 minutes to allow the natural waters in the raw sweet potato to develop. If after 20 minutes the mixture is still too dry, add additional pulp 1 tablespoon at a time. If too wet, add more rice flour 1 tablespoon at a time. When the fritter mixture is ready to cook, it will stick to itself but will not be soaking with liquid.
- Preheat about 1 tablespoon of cooking oil like avocado or coconut oil in a large nonstick frying pan.
- Form fritters into small discs about ¼ inch thick using about a ¼ cup of mixture per fritter.
- Cook over medium heat for about 2-3 minutes per side until golden brown.
- Serve hot or at room temperature on their own or make a meal and serve over a bed of greens with a drizzle of cool non dairy yogurt, pinch of fresh herbs and squeeze of lemon.
Ingredients
2 cups shredded sweet potatoes (about 1 medium potato)1 small leek (or ½ large), white parts only, thinly sliced
¼ cup sweet potato pulp (from sweet potato milk) - freeze the rest for smoothies!
¼ cup brown rice flour
½ tsp kosher salt
½ tsp paprika
¼ tsp garlic powder
pinch cayenne pepper (optional for spicy)
1-2 tbsp cooking oil for frying
Toppings (optional): vegan yogurt, plain or mixed with a little fresh lemon juice
Toppings (optional): fresh herbs, like dill or parsley
Toppings (optional): squeeze of lemon
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