Sweet Potato Fritters

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.
[ingredients]

yield:
servings:5
prep time:
cook time:5 min
ready in:
chowbella
I'm a biology graduate student by profession and a chef by hobby. I'm an Indiana native living in Texas, but I see myself as a citizen of the world as long as I'm in my kitchen experimenting with flavors from other countries.
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Ingredients
  • 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 of salt
  • 2 tbsp virgin coconut oil
  • Optional garnish: pure maple syrup

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