A few times lately I’ve been caught out on dinner prep and not had time to wait for the sweet potatoes – my son’s favourite – to roast. So, fritters (well in fairness with much less flour and egg than traditional fritters, they’re more like a rosti but same vibe!) have become a more regular part of the mix for those busy nights where you want a yummy little starchy something but don’t want to wait an hour for roasting or faff around with boiling, mashing etc.
I hope you enjoy them as much as we do and I love having a few leftover for a breakfast re-hash or to pop in the lunch box as a treat!
Enjoy! They’re so simple and yummy. You can make these with regular potato also if you fancy, although leftovers go slimy with regular potato, so best to cook them all up in the one feast.
Feel free to share your fritter efforts – once again knowing some of you guys take amazing pics and I love sharing them too! @lowtoxlife on instagram or #lowtoxlife hashtag online anywhere.
Real Food. Real Simple.
Simple Sweet Potato Fritters
- 4 cups grated sweet potato (about 2 small-medium sweet potatoes this makes and for BEST RESULTS grate half the lot on the fine grated setting, and half on normal grater)
- 1/2 cup tapioca or arrowroot flour
- 3 eggs
- 1 cup finely chopped mixed herbs
- 1/2 cup finely chopped scallions / spring onion
- 1/2 tsp sea salt
- 1 tsp mixed dried herbs – get creative.
- 1/4 cup good quality olive oil or coconut oil
- Grate your sweet potato to make 4 loose packed cups with – if you have more than 4 cups keep the rest in a little container in the freezer for your next soup!
- Chop your herbs and scallions/spring onions
- Then whisk briefly the eggs to break them up
- Now preheat your pan on medium ( I use a cast iron, naturally nonstick pan by SolidTeknics for the task. The big skillet means you can get a few done at once!)
- Then pour all ingredients into a big bowl and stir through really well until it's all coated in the egg / flour / herbs mixture and ready to rock!
- Now once the oil is hot grab little handfuls (think 1.5 tbsp amount) and place in the pan, around the pan until the pan is full, with at least 1cmn gap between them so they don't steam / slow cook and get soggy from the oil.
- Fry 2 minutes per side x 4 times - Flipping it a couple of times each 2 minutes means you won't burn them. Alternatively, you could fry 2 minutes a side and finish in the oven for 5 minutes.
- Make 2 or 3 pans worth of the fritters and keep the first pan hot in the oven.
- If you have some leftover, the next morning, add an extra egg or two and make a sweet potato eggy pancake for breakfast!