Last night I was feeling terribly lazy and even more gluttonous. I had plenty of real vegetables in the house, but I had just seen this recipe so instead I looked past the zucchini and turned instead to my partner in deceptive-nutrition crime: the sweet potato. Is this thing a starchy vegetable or a sweet treat? It's so unclear. But once you shred it and fry it, the distinction becomes unnecessary-- starch or sweet, it's delicious.
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| I really love CRISPY- feel free not to burn yours |
Ingredients
- 2 large or 3 medium sweet potatoes, peeled and shredded (either by food processor or grater)
- 1/2 onion, diced
- 2 garlic cloves, diced
- 1.5 inch piece of ginger, grated (or 2 TBS ground Ginger)
- 2-4 eggs, beaten (start with two and see instructions below)
- Flour of your choice for dusting (I used chickpea flour)
- Olive oil for frying
1. Squeeze as much water as possible out of your shredded sweet potatoes. The most effective way is to scoop up about 1/3 c at a time and squeeze them in your fist over the sink.
2. Mix the sweet potatoes, onion, garlic, and ginger together in a mixing bowl using your hands.
3. Add in 2 beaten eggs and mix everything around. Sprinkle with some flour (maybe 1/8c) and see how congealed the batter is by using a handful to make a patty. Does it stick mostly together? If so- proceed to step 4. If not, beat and add another egg (or two) and more flour. It won't be cookie-dough congealed, but they should form loose patties before you fry them. For reference, I had to use 4 eggs and about 1/2 c of flour.
4. Heat 1-2 TBS of olive oil in a sauce pan or on a skillet. Using about 1/4c of batter each, make 3-4 patties and place them in the hot pan, flattening with a spatula. Feel free to make them bigger or smaller to your liking.
5. Cook on each side until fried, about 3-4 minutes per side.
6. Repeat 4-5 until you're all out of batter (duh).
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