A different twist on a potato fritter using sweet potatoes with a bounty of flavor and spice, great as a side or main course. It brings you back to the flavors we have come to love from South America, spicy and earthy.
Yield: 8 to 10
3 cups Sweet Potato’s (peeled & spiralize medium size blade)
¼ cup Tapioca Flour
¼ cup Almond Flour
½ cup of Scallions
½ cup Shallots (minced)
½ tsp Cayenne Pepper
1 tsp Himalayan Sea Salt
1 or 2 pinches of Cumin
2 Organic Eggs (lightly beaten)
3 to 4 tsp Coconut Oil (for cooking)
Using a large bowl add spiralized potatoes, should be no longer than 2” to 3” , if to long cut shorter with a kitchen scissors, this helps with mixing with other ingredients. Add tapioca flour, almond flour, scallions, shallots, cayenne pepper, cumin and eggs. Mix together until nicely balanced and potatoes are nicely coated. Using mixture make into small patties about 4” in diameter.
Using a large skillet over medium heat add 2 to 3 Tbsp. of coconut oil, once oil is hot place patties in skillet. Cook patties until they are golden brown about 4 to 6 minutes, then flip to other side for an around 2 minutes, for each additional batch you may need to add more coconut oil to skillet. Best right of the skillet with your favorite topping, but these can be refrigerated for a few day and also can be put in freezer.