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.
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.
Fritters can be baked instead of fried for about 30 minutes at 425F, turning once midway through. Cooked this way, the fritters will not be as crispy or golden brown.