Ingredients
- Non-stick cooking spray
- 1 pound sweet potatoes (1 large, 2 medium or 3 small sweet potatoes)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup all purpose-flour
- 2 scallions, thinly sliced
- 1 large egg, lightly beaten
- Chopped parsley for serving
- Sour cream for serving
Instructions
- Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
- Peel the sweet potatoes. Grate them using the large holes of a box grater or a food processor fitted with the grating disc. Gently squeeze the shredded potatoes with a towel to remove excess moisture.
- Combine the potatoes, cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper, flour and scallions in a large bowl.
- Stir in the egg.
- Portion out the fritter batter by the 1/4-cup-full. Form them into patties, but do not pack them too tight. They should just be able to hold their shape. Space them 2-3 inches apart on the pan.
- Bake the fritters for 25-30 minutes until they are browned on both sides, flipping them over just over halfway through baking.
- Garnish them with chopped parsley and serve with sour cream if wanted.
Notes
Recipe makes 8-10 fritters.
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