Sweet Potato Fritter Recipe Recipe
By Peanut Palate
🔪Prep Time: 15 mins
👩🍳Cook Time: 20 mins
2 small boiled sweet potatoes peeled and shredded
1 tbsp all purpose flour gluten free sub: gluten-free all purpose flour
1 tsp garlic salt
½ tsp paprika
1 tsp Italian seasoning blend
¼ tsp dried oregano
¼ tsp salt
¼ cup breadcrumbs
1Place the raw sweet potatoes in a large pot and cover with water. Bring this to a boil on the stove, then reduce the heat to medium-low for about 10 minutes. Once the potatoes are able to be pierced by a fork, move them off the heat, drain the water and rinse with cold water to cool them down. Make sure the potatoes are not *too* soft – they should be pierce-able with a fork, but not so soft that you can smush them with a touch of your finger. If too soft, they won't shred well.
2Use a large hole box or hand grater to shred the potatoes.
3Squeeze the moisture out of the shredded sweet potato by placing it in a cloth and squeezing it. Then add the shreds to a bowl and mix in the rest of the ingredients, aside from the breadcrumbs and olive oil.
4Shape the mixture into 10 balls once it is thoroughly mixed. Then roll in the breadcrumbs.
5Place the tater tots in the air fryer and drizzle olive oil over top. Turn the air fryer on at 350F for 10-15 minutes. Everyone's air fryer is different, so check on them every few minutes and shaking them around to make sure they fry properly.
6Once the outside is looking crispy, turn a pan on over medium heat on the stovetop. Add some olive oil into the pan, and take the tater tots out of the air fryer. Pan fry them for a few minutes to make sure the insides are fully cooked. You can even turn the heat to medium-low and cover the pan with a lid, making sure there's enough oil in there so the tots don't burn or stick to the pan. This way, it will slowly cook on the inside without browning the outside too much.
7Check on them in a few minutes – bite into one and make sure it is as cooked as you want it.
8Remove from the pan and place the fritters on a plate lined with paper towels to drain the excess oil. Then enjoy! Dip with your favorite sauces and see storage options below.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.