Sweet Potato Fritters
Servings: 72 fritters
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Ingredients
- 3650 g sweet potato peeled and shredded
- 900 g white onion diced
- 1450 g rice flour
- 100 g minced garlic
- 100 g lemon juice
- 30 g parsley chopped
- 15 g ground cumin
- 3 g ground turmeric
- 8 g chili powder
- 20 g salt
Instructions
- In the bowl of a large stand mixer, combine the sweet potato, onion, parsley, lemon juice, rice flour and spices
- Mix until the mixture comes together, adding water as necessary to create a thick mixture that forms a ball
- Using a scale, portion the mixture into 85 gram patties
- Freeze uncooked fritters, or bake at 350 for 15 minutes, or until golden brown and crisp
Notes
Substitute shredded Jerusalem artichoke for the sweet potato to make "Jerusalem artichoke fritters"
Sweet Potato Fritters
Servings 72 fritters
Ingredients
- 3650 g sweet potato peeled and shredded
- 900 g white onion diced
- 1450 g rice flour
- 100 g minced garlic
- 100 g lemon juice
- 30 g parsley chopped
- 15 g ground cumin
- 3 g ground turmeric
- 8 g chili powder
- 20 g salt
Instructions
- In the bowl of a large stand mixer, combine the sweet potato, onion, parsley, lemon juice, rice flour and spices
- Mix until the mixture comes together, adding water as necessary to create a thick mixture that forms a ball
- Using a scale, portion the mixture into 85 gram patties
- Freeze uncooked fritters, or bake at 350 for 15 minutes, or until golden brown and crisp
Notes
Substitute shredded Jerusalem artichoke for the sweet potato to make “Jerusalem artichoke fritters”
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