Sweet Potato Fritters

Monday, May 05, 2014 Alanna Figueira 12 Comments

I've been making these forever and I don't know why, but I never got the chance to post them.  I think I got so caught up with my dessert recipes!  These are so easy and so good!  They are definitely best fried in bacon grease and I only use that for them.  It adds to the flavor and makes them crispy and awesome.  Always save your bacon grease!  I always have a jar in the fridge.  I've added some cooked, chopped bacon to them and that is good too.  But I really like them best just like this, and dipped in ranch.





Essentially you will just add all ingredients to a bowl and mix it all up then fry it.  I usually just dump everything in a bowl and mix it up with a fork.  Make sure your pan and oil are very hot before frying.  You can skip the scallions, shallots work really nice also or even just onion.  They are really good with my ranch dressing http://planksloveandguacamole.blogspot.com/2014/05/bacon-and-ranch-cauliflower-dippers.html I almost always serve them with it. 

Ingredients:
*Makes 8 fritters

2 heaping cups shredded sweet potato (use a cheese grater)
3 chopped scallions (about 1/2 cup or to your taste)
3 large eggs
1/4 cup coconut flour
2 Tbsp arrowroot starch or tapioca starch
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 cup bacon grease or fat to fry in

Directions:

1.  Preheat frying pan on medium setting.

2.  Peel and shred sweet potato using cheese grater.  Set aside.

3.  In a large mixing bowl, lightly beat the eggs.

4.  Add the sweet potato and chopped scallions to the egg.  Lightly mix.

5.  Mix up your dry ingredients in a small bowl- the coconut flour, arrowroot, sea salt, black pepper, and onion powder.

6.  Dump dry ingredients into the large bowl.  Mix to combine.

7.  Heat your fat.

8.  Use your hands to make balls then flatten to fry.  Make them about 2-3 tbsp big, not too thick so they will get nice and crispy.  I usually get 8.

9.  Drop fritters into hot fat and fry for about 3-4 minutes on each side.  You want them browned and crisp.



You Might Also Like

12 comments :

  1. These look amazing!!! Adding to my weekend meal list!! :)

    PS - I nominated you for a Liebster Award :) http://shoniejenkins.com/2014/05/05/liebster-award/

    Have a wonderful day!!

    -Shonie { The Happy Running Momma }

    ReplyDelete
  2. Do you think these would work with flax eggs? I am allergic to eggs, but really want to try these!!!!

    ReplyDelete
  3. I was curious is there a trick to keep them crisp in the fridge to make a large batch? Or is this more of a make to eat kinda recipe.

    ReplyDelete
    Replies
    1. One reader sad re-frying them in bacon fat keeps them crisp. I think re-eatnig in the oven at 400F should crisp them up too.

      Delete
  4. These look amazing!! I'll be making these for dinner tonight! Thanks for the recipe!

    ReplyDelete
  5. Hi Alanna,

    Your delicious recipe has been nominated as one of the "Top 100 Best Potato Fritters Recipes on the Internet". You can view it and vote for it here: http://potato-recipes.org/best-potato-recipes/best-potato-fritters-recipes-internet/ (position #76).

    ReplyDelete
  6. I don't have either starch. Is there something I could substitute?

    ReplyDelete
  7. ABOUT HOW MANY SWEET POTATOES WILL MAKE 2 HEAPING CUPS OF SHREDDED SWEET POTATOES?

    ReplyDelete
  8. Can you make this ahead and freeze before frying? Or fry then freeze?

    ReplyDelete
  9. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

    ReplyDelete
  10. Can these be frozen before frying?

    ReplyDelete