For me, fritters are one of the first things that comes to mind.
Because they are quick and easy to prepare, they store well, can be frozen and they go with just about anything! Salads, leftover veggies, some shredded chicken and you have not lived until you have tried a fritter and salad sandwich!
But what exactly are fritters?
I’ve always called any savoury batter that is cooked either in a pan or oven a “fritter”. But then I began to wonder if that’s technically correct.
So I did the trusty old Google search to see what I would find. How cute is this for a definition:
Fritter: divide something into small pieces
The definition also had the word archaic beside it in brackets. Archaic, as in old.
We can then assume that “fritters” are just a really old fashioned way to describe anything that has been divided into small pieces.
So what does that make biscuits?
Anyway – the point is that fritters are a great recipe to have on the back-burner to whip up when you only have a few minutes to spare or when you want a quick-grab lunch for the week!
I developed this sweet potato fritters recipe as it suits most dietary requirements – they are gluten-free, egg-free, nut-free, vegan, grain-free etc.
You tend to find that most fritters will use flour and eggs to bind the mix. But I have found sweet potato works just as well! This sweet potato recipe is a basic one, but feel free to jazz them up by adding shredded chicken, some fresh corn kernels, smoked ham, avocado… totally up to you!
Sweet Potato Fritters
Lunch Lovin’: Sweet Potato Fritters Recipe
Total Time: 35 minutes
Servings: Serves 4
- 1 cup sweet potato, steamed and mashed
- 1 cup grated pumpkin
- ½ cup grated zucchini
- ½ tbsp. tamari
- 2 tbsp. chopped chives
- ¼ tsp. cayenne pepper
- 1 tsp. salt
- Place the grated pumpkin and zucchini on a generous amount of absorbent paper and pat dry.
- Add all the ingredients together in a bowl and mix until well combined.
- Using your hands, roll a spoonful of mixture into a ball and press gently onto a lined baking tray.
- Bake in the oven at 190°C for around 15 mins or until browned, then flip and bake the other side for a further 5 mins.
- Alternatively, you could shallow fry the fritters in 2 tbsp. coconut oil for 3-4 mins each side. Drain on absorbent paper.
- Serve with your choice of side!