Post by Loupy on Jan 16, 2018 9:17:17 GMT -7
SPIRALIZED SWEET POTATO CHILI FRITTERS
From: Alyssa @ inspiralized.com/spiralized-sweet-potato-chili-fritters/
I’m so excited to be here today sharing this tasty spiralized recipe with you! I felt like I wanted to go a little outside my zucchini comfort zone and show you a recipe that uses spiralized sweet potatoes.
Sweet potatoes are a powerhouse ingredient and one that I try to incorporate into my diet multiple times a week. They’re an incredible source of vitamin A, they’re rich in fiber, they’re filling while still being low in calories, and they taste freaking awesome!
So why not take these babies and turn them into fritters! You’re also going to love how simple this recipe is to make! It takes just a few minutes to whip up and ends up being such a fun side dish.
If meal prepping is your thing, awesome! Because these spiralized sweet potato fritters are great for meal prep too. I’d recommend bringing a few with for you lunch and spreading them with some cream cheese (I love the non-dairy chive spread from Kite Hill), some hummus, salsa and definitely some avocado. They’re filling, sweet, a little spicy and really fun to eat.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes: 10 fritters
Ingredients
5 cups spiralized sweet potato (about 1 large sweet potato)
½ cup flour of choice (I used quinoa flour)
¼ cup chopped scallions
½ cup chopped shallots/red onion
1 ½ - 2 tablespoons chili powder
1 teaspoon sea salt
2 large eggs, lightly beaten
Coconut oil for cooking
Instructions:
Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).
Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl.
Then using kitchen shears, cut the noodles so they’re easier to handle.
To the bowl, add the flour, scallions, shallot, spices and eggs.
Stir the mixture together with a spatula or wooden spoon until combined.
Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat.
Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes.
Transfer the fritters to a cooling rack.
Repeat this process with the remaining mixture.
Serve slightly warm as is (or topped with some salsa, chopped cilantro and avocado – yes!).
From: Alyssa @ inspiralized.com/spiralized-sweet-potato-chili-fritters/
I’m so excited to be here today sharing this tasty spiralized recipe with you! I felt like I wanted to go a little outside my zucchini comfort zone and show you a recipe that uses spiralized sweet potatoes.
Sweet potatoes are a powerhouse ingredient and one that I try to incorporate into my diet multiple times a week. They’re an incredible source of vitamin A, they’re rich in fiber, they’re filling while still being low in calories, and they taste freaking awesome!
So why not take these babies and turn them into fritters! You’re also going to love how simple this recipe is to make! It takes just a few minutes to whip up and ends up being such a fun side dish.
If meal prepping is your thing, awesome! Because these spiralized sweet potato fritters are great for meal prep too. I’d recommend bringing a few with for you lunch and spreading them with some cream cheese (I love the non-dairy chive spread from Kite Hill), some hummus, salsa and definitely some avocado. They’re filling, sweet, a little spicy and really fun to eat.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes: 10 fritters
Ingredients
5 cups spiralized sweet potato (about 1 large sweet potato)
½ cup flour of choice (I used quinoa flour)
¼ cup chopped scallions
½ cup chopped shallots/red onion
1 ½ - 2 tablespoons chili powder
1 teaspoon sea salt
2 large eggs, lightly beaten
Coconut oil for cooking
Instructions:
Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).
Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl.
Then using kitchen shears, cut the noodles so they’re easier to handle.
To the bowl, add the flour, scallions, shallot, spices and eggs.
Stir the mixture together with a spatula or wooden spoon until combined.
Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat.
Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes.
Transfer the fritters to a cooling rack.
Repeat this process with the remaining mixture.
Serve slightly warm as is (or topped with some salsa, chopped cilantro and avocado – yes!).
