Sweet Potato & Broccoli Fritters
Fritter-ing up veggies is a favourite around here. And this combo definitely does not disappoint!
The secret to a great fritter seems to be in the texture you get with a ‘shallow fry’. (You could bake fritters, but it’s a bit hit and miss.) Get it right, and they will even keep quite nicely and serve up as a left-over or in a lunch box.
Makes 6 large fritters / Prep time 5 minutes / Cooking time 10 minutes
2 TBSP Oil, either vegetable or canola
2 Cups Sweet Potato, grated (about 1 large-ish sweet potato)
½ Cup Broccoli, finely chopped (this is a delicious way to use up the broccoli stalk!)
⅓ Cup Flour, all-purpose
1 TBSP Onion powder
1 ½ tsp Lonestar’s Leap
½ tsp Salt
Course Pepper, to taste
- Using a large frying pan, heat up the oil to medium / medium-high (depending on your stove).
- In a large bowl, mix the sweet potato and the broccoli.
- In a small bowl, whisk to combine the flour, onion powder, Lonestar’s Leap, salt and pepper.
- Add the dry ingredients to the sweet potato-broccoli mixture and blend so it’s evenly dispersed.
- Using the small bowl again, stir up the two eggs gently – then add to the larger bowl and mix.
- Using your hands, make patty-shaped portions of the fritter mix of about ⅓ of a cup each. (Aim to have them each about 1.5 – 2 cm thick and appx 6 – 9 cm in diameter)
- Place them in the hot oil, allowing them to cook for about 5-6 minutes on each side. (Keep an eye on how quickly they are cooking, being sure not to burn them.)
- Once they are nicely browned on both sides, remove them from the heat and set them on a paper towel to remove any excess oil.
- Serve hot or warm, with a dollop of sour cream or another sauce of your choice!