The eggs act as a binding agent in this recipe. To replace them with a plant alternative, mix 3 tablespoons chia seeds with ½ cup warm water. Set aside until the mixture is thick and egg-like in texture, 3 to 5 minutes.
Makes 4 to 6 servings
1 cup shredded sweet potato
1 cup shredded white potato
½ cup shredded carrot or parsnip
½ onion, finely chopped
1 cup shredded cheddar cheese, optional
½ cup chickpea flour or all-purpose flour
¼ teaspoon ground nutmeg
Sea salt and freshly ground black pepper to taste
2 eggs, beaten (see recipe introduction)
4 tablespoons extra-virgin olive oil or coconut oil
1. Place the shredded sweet and white potato in a colander in the sink and set aside to drain for 10 to 20 minutes.
2. Combine the drained potatoes, carrot, onion, cheese if using, flour, nutmeg, salt, and pepper in a large bowl. Toss to combine well. Stir in the eggs.
3. Preheat the oven to 325°F.
4. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in batches, drop the potato mixture by the ¼ cup into the hot pan. Reduce the heat to medium and cook until golden on the underside, 5 to 7 minutes. Flip the fritters over and cook 2 to 3 minutes. Transfer the fritters to an ovenproof plate and keep warm in the oven. Repeat with the remaining potato mixture and oil.