Sweet Potato Fritters Recipe
Sweet Potato Fritters
While it is partially a bummer when I am running out of food and have to take the time to go to the store, it is also a blessing in disguise because I am forced to be creative with food. For instance, this Saturday when I went to make breakfast I realized I had nothing to put in an omelet...no veggies, no bacon (really sad!)...I just had three eggs. While I could have had plain scrambled or fried eggs, I decided to get creative and combine them with my last lonely sweet potato to make...something. When I started grating the sweet potato, I didn't quite have a recipe in mind. Sweet potato latkes? Sweet potato pancakes? I added all three eggs because the sweet potato soaked up the first and second one, but the third one made the mixture soupy...so I countered it with almond flour. I had to season them up...but I was out of cinnamon. So I used good old pumpkin pie spice...which is better because it's five spices all in one! Finally I seasoned with a tiny pinch of salt because salt brings out sweetness, surprisingly enough, and we were off to the hot skillet of coconut oil (which I am also almost out of!). As I cooked these guys, I realized they weren't like pancakes because they weren't doughy or fluffy (by both Paleo and non-Paleo standards)...they were so crispy on the outside! Then I knew the perfect word to describe these guys...fritters! I ate them with maple syrup and half an orange. I would have rather had bacon, but the orange made a nice accompaniment. It was a cara cara orange too, the most delicious oranges ever!
Sweet Potato Fritters
- 2 1/2 cups coarsely-grated sweet potato with the skin on (about 1 medium-large sweet potato)
- 3 eggs, beaten
- 3/4 cup almond flour
- 1/2 tsp pumpkin pie spice
- pinch salt
- 2 tbsp virgin coconut oil
- Optional garnish: pure maple syrup
1. Mix the sweet potato, eggs, almond flour, pumpkin pie spice, and salt in a medium bowl.
2. Meanwhile, heat a large skillet over medium heat.
3. Melt 1 tbsp of the oil in the pan.
4. Add five scant quarter cupfuls of fritter mixture to the pan, pressing each down lightly until it is about 1/8-to-1/4-inch thick. When the edges and bottoms of each fritter become brown, flip over and brown on the second side.
5. Remove the first batch from the pan and move to a warm plate or a baking tray that is in a warm oven. Melt the second tbsp of oil and add five more fritters, using the same methods as before.
6. Serve fritters warm, with maple syrup, if desired.
For 1 fritter:
Fat: 8.8 g
Saturated fat: 3.1 g
Cholesterol: 55.5 mg
Sodium: 43 mg
Carbohydrate: 5.2 g
Fiber: 1.5 g
Sugars: 1.8 g
Protein: 4.3 g