4cupsgrated 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)
1/2cuptapioca or arrowroot flour
1cupfinely chopped mixed herbs
1/2cupfinely chopped scallions / spring onion
1tspmixed dried herbs – get creative.
1/4cupgood 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!