I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds.
Ingredients
- 6 cups boiling water
- 3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon seasoned salt
- 2 to 3 teaspoons harissa
- 1 small onion, grated
- 1/4 cup coconut oil
- 1/2 cup crumbled queso fresco
- Optional: Sliced avocado, sliced tomato and minced fresh cilantro
Directions
- Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry.
- In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat.
- In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco and desired optional ingredients.
