Potato Bacon Fritters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup regular flour (or replace with almond flour)
02 -
1/3 cup shredded parmesan (swap for mozzarella if preferred)
03 -
1 large sweet potato, shredded after peeling
04 -
2 tablespoons pre-cooked bacon bits, optional
05 -
1 big egg, beaten lightly
06 -
2 tablespoons finely diced green onions
→ Seasonings
07 -
A dash of salt and pepper, more if needed
08 -
1 teaspoon brown sugar, skip if you don’t want sweet
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon garlic or onion powder
→ Cooking
11 -
Your preferred oil (like avocado oil) for frying
# Instructions:
01 -
Take the sweet potatoes and grate them using a box grater or food processor. Run cold water over the shredded potatoes until the water is clear to remove the starchy bits.
02 -
Use a cheesecloth or lots of paper towels to squeeze and dry the potato shreds. Make sure there’s no water left.
03 -
Chop the green onions finely and whisk them together with the egg in a mixing bowl.
04 -
Combine the sweet potatoes with the egg mixture. Toss in the cheese, bacon, seasonings, and flour, and mix until everything sticks together.
05 -
Get a wide skillet and heat a thin layer of oil on medium heat.
06 -
Scoop up some of the mixture and drop it into the skillet. Flatten the mound into a pancake shape, and cook each side for about 3-4 minutes so they’re golden and set.
07 -
Dish them up with a dollop of sour cream or dip them in a sauce you love like a smoky Chipotle dip.
# Notes:
01 -
Rinsing the sweet potatoes helps get them crispier by reducing the starchy layer.
02 -
Removing water from the potatoes is key to making sure the fritters fry up nice and crunchy.