Sweet Potato Fritters
I’m a native of Prince Edward Island, therefore potatoes are in my blood and I don’t discriminate. I love them mashed, fried, baked and don’t care if they’re orange, yellow or blue in colour. You might say I’m a potato equal opportunist.
When I stumbled upon a recipe for sweet potato fritters I knew I’d found a new exciting way to eat my favourite starchy vegetable. As always I’m a little picky when it comes to ingredients so I altered the recipe a touch to suit my husbands and my taste. The beauty of this yummy recipe is that it’s incredibly versatile. It’s a perfect first course for a sit down dinner, but also a great cocktail party appetizer as the size of the fritter is completely one’s preference. Or pair them with a simple arugula salad, as shown, for a quick and easy dinner after a long day. Just remember one important piece of advice—have ketchup in the house!
What you’ll need (yields 10-12 fritters)
1 medium to large sweet potato (peeled and shredded)
2 tbsp. all purpose flour
1/4 cup chopped green onion
2 cloves of garlic, minced
1/2 tsp. dried parsley
2 eggs (beaten)
salt & pepper to taste
2 tbsp. of oil (I used coconut oil)
- Peel and shred sweet potato.
- In large bowl combine shredded potato, flour, onion, garlic, parsley, beaten eggs, salt and pepper. Mix well until sweet potato is evenly coated.
- Heat 1 tbsp. of oil in a large skillet over medium heat.
- Form a small cake with the potato mixture and add to hot skillet. Note that the mixture will be quite wet but will stay together once cooked.
- Add more oil as needed (when the skillet becomes dry).
- Cook roughly 5 minutes per side or until fritters are crispy and brown.
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