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.
RUN TIME: 15 min MINS
PREP TIME: 10-15 min MINS
SERVINGS: 2-4

Instructions
- 1. Combine the shredded sweet potato, thinly sliced leeks, sweet potato milk pulp, brown rice flour, salt, and spices in a bowl and mix well.
- 2. 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.
- 3. Preheat about 1 tablespoon of cooking oil like avocado or coconut oil in a large nonstick frying pan.
- 4. Form fritters into small discs about ¼ inch thick using about a ¼ cup of mixture per fritter.
- 5. Cook over medium heat for about 2-3 minutes per side until golden brown.
- 6. 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