Harissa Sweet Potato Fritters Recipes

SWEET POTATO FRITTERS (VEGAN, GLUTEN FREE)

Sweet Potato Fritters (Vegan, Gluten Free) image

These spiced sweet potato fritters are soft and moist on the inside and crispy on the outside. They do not contain any eggs or dairy, are ready in under 15 minutes and make a delicious snack or side dish.

Provided by Monika Dabrowski

Time 12m

Number Of Ingredients 7

Ingredients

10.58 ounces sweet potato (peeled weight)
3 teaspoons onion (finely grated)
2¼ teaspoons cajun seasoning blend
5 teaspoons cornstarch/UK cornflour
3 teaspoons ground flaxseed
½ teaspoon fine sea salt
2-3 tablespoons olive oil (for frying)

Steps:

Peel and finely grate the sweet potato.Combine it with the rest of the ingredients (not the oil) and stir using a fork. Stir until all the ingredients have been thoroughly incorporated and the mixture is sticky.
Form small balls (use approx. 1.5 tbsp of the batter for each fritter) then flatten to form round cakes (approx. ½ inch thick).
Using a non-stick pan heat up 1-1.5 tbsp of oil and fry the fritters over a medium-high heat for about 2 minutes on each side or until nicely browned. Add a little more oil after turning them over.
Remove from the heat and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 66 kcal, Carbohydrate 8 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 1 g

HARISSA SWEET POTATO FRITTERS

Harissa Sweet Potato Fritters image

I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 cups boiling water
3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon seasoned salt
2 to 3 teaspoons harissa
1 small onion, grated
1/4 cup coconut oil
1/2 cup crumbled queso fresco
Optional: Sliced avocado, sliced tomato and minced fresh cilantro

Steps:

Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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