Spicy Sweet Potato Fritters

These sweet and spicy fritters are packed with flavor and offer a satisfying crunch. They make a great side dish, starter, or even main course. Try serving them with my Blue Cheese Dip or Caramelized Onion Dip.

SERVES 8 TO 10

5 cups peeled and spiralized sweet potatoes*

¼ cup tapioca flour

¼ cup almond flour

½ cup thinly sliced scallions

½ cup minced shallots

½ teaspoon cayenne pepper

1 or 2 pinches of cumin

2 omega-3 or pastured eggs or VeganEggs

1 to 2 cups coconut oil (for cooking)

1 teaspoon iodized sea salt

  1. Add the sweet potatoes to a large bowl, and chop into 1- or 2-inch pieces with kitchen scissors.
  2. Add the tapioca flour, almond flour, scallions, shallots, cayenne pepper, cumin, and eggs.
  3. Mix together until the potatoes are well coated in flour and the mixture is holding together nicely.
  4. Shape into small patties, about 4 inches in diameter.
  5. Using a large skillet, heat 2 to 3 tablespoon of coconut oil over medium heat.
  6. Once the oil is hot, place the patties in the skillet. Cook the patties until they are golden brown, about 4 to 6 minutes, then flip and cook the other sides for another 2 minutes. (For each additional batch, you may need to add more coconut oil to skillet.)
  7. These are best when eaten right off the skillet, topped with sea salt.