"Better than Sweet Potato Casserole" CRISPY Sweet Potato Fritters

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornmeal

Chickpea flour adds protein and fiber while being gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Wash and pat dry 1 large sweet potato (225 g).

Using a box grater, finely shred the sweet potato, leaving the skin on.

Place the shredded sweet potatoes in a cheesecloth over a bowl and squeeze out the water.

In a large bowl, add 1/2 cup all-purpose flour (60 g) and 1/2 teaspoon baking powder (2 g), and mix together.

Make a well in the middle of the dry ingredients, crack in 1 large egg, and whisk it.

Add 1/3 cup beer (90 ml) to the egg and whisk until smooth to form a batter.

Add the shredded sweet potatoes, 1/4 cup finely chopped onion (35 g), 1 clove of finely grated garlic, 2 tablespoons grated cheese (15 g), 2 tablespoons chopped parsley (5 g), 1/2 teaspoon sweet smoked paprika, and 1/4 teaspoon ground cumin to the batter.

Season generously with sea salt and freshly cracked black pepper, and mix until well combined.

Heat a large fry pan over medium heat and add 1/4 cup extra virgin olive oil (60 ml).

Once the oil is hot, add spoonfuls of the batter to the pan, ensuring they are in a single layer and evenly spaced.

Gently push down on the fritters as you add them to the pan.

Cook fritters for 3 to 4 minutes per side until golden and crispy.

Transfer cooked fritters to a dish lined with paper towels to drain excess oil.

For the aioli, add 2 cloves of roughly chopped garlic and 1/4 teaspoon saffron threads to a mortar with a pinch of sea salt and pound into a paste.

Add 1/2 cup mayonnaise (120 g), 1 teaspoon dijon mustard (5 g), 1 teaspoon fresh lemon juice (5 ml), and 1 tablespoon extra virgin olive oil (15 ml) to the paste and whisk until creamy.

Transfer the mayo aioli to a serving dish and arrange the fritters around it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens