About a month ago I shared my first sweet potato recipe with y’all and I’ve had to restrain myself from just posting sweet potato recipes since then! As I said in that recipe, I’m always stocked with sweet potatoes this time of year so we probably eat them at least 3 times a week. At a certain point, even I can get a little bit tired of baked, mashed sweet potato. This recipe is a way to put some umph back into your sweet potatoes.
Fritters are probably one of the best ways to get veggies onto the plate of someone who doesn’t really like veggies. They are really great for kids because they are flavorful and can be eaten with your hands. They can be savory or sweet, thick or thin, full of “batter” or just barely held together. So many types and variations you could always find a new fritter to try!
Let’s be honest, this is just the first of many fritter recipes.
This fritter recipe uses Allspice. If you have never really used Allspice you are in for a treat - it smells amazing (sort of like nutmeg)! Also, I know that what I call sweet potatoes might be called “yams” by others. When I say “sweet potato” I mean the tuber with orange flesh and reddish-brown skin, but you could use whatever you call “sweet potatoes” (here is a nice run down of the difference between yams and sweet potatoes.)
Sweet potato, 1 medium-large
Almond flour, 1/3 cup
Allspice, 2 tsp
Cinnamon, 1 tsp
Salt, ½ tsp
Cayenne, 1/8 tsp (or more if you like some heat)
Coconut oil, enough to pan fry
Serves: 2-4 (makes 3 dozen fritters)
Time – prep and cooking: 45 minutes
1. Peel and grate the sweet potato. Add the egg, almond flour and all the spices and salt. Mix everything together.
2. Heat some coconut oil in a large frying pan (I usually start with 1-2 tbsp, but it’s really however much it takes to thickly coat the bottom of the pan.) The oil needs to be pretty hot for this to work probably. The oil is hot enough when you can drop a small piece of sweet potato into the pan and it immediately sizzles and forms white bubbles around the edges.
3. Use a teaspoon to scoop your mixture into the pan. You’ve probably heard of using “rounded teaspoons” well I’m gonna call these “flat teaspoons.” Scoop just enough mixture to fill the teaspoon and then flatten it out (see photo below.) Slide it into the pan and repeat until you have a full pan (mine can do about 7-8 fritters at a time.)
4. Cook the fritters for 1-2 minutes per side. They should be golden, crispy and held together before you turn them. If the oil isn’t hot enough, it will take longer and the fritters can turn a bit soggy. When you flip the fritters press them into the pan to flatten them out a bit.
5. Once the fritters have cooked on both sides, remove them from the pan and place on a paper towel lined plate to soak up some of the excess oil.
6. Repeat this process, adding coconut oil in between batches as needed to maintain enough to fry in (I add about 1 tsp each time), until all the batter has been used up. Enjoy!