It’s no secret that I am a big fan of the sweet potato. It ranks way up there on my list of favorite vegetables, so you’ll see it here on the blog quite a bit, especially during the winter. Though there is a special place in my heart for candied sweet potatoes (thanks to Mom) my favorite way to dress them up is to make them spicy! A little heat for something sweet, that’s what I always say. These fritters are hard not to enjoy, being all crispy, cheesey, and packed with flavor. Put a little of your favorite barbecue sauce on them and I guarantee it will be love.
I made this recipe twice, once with regular flour, and once with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour. My parents are gluten-free, and my husband is constantly flirting with the idea, thus the inspiration for trying out the new flour. It seems to be a blend of alternative ingredients meant to mimic flour. I haven’t tried baking with it yet, but as far as these little fritters go, I could hardly tell the difference. I feel like the regular flour fritters might have been a hair crispier, but really, if there was a difference at all, it was very hard to notice.
Ingredients
- 1 medium sized sweet potato (around 8 - 10 oz.), peeled & shredded/grated
- 1/4 cup canned black beans, rinsed & drained
- 1/4 cup toasted pepitas
- 1/2 poblano pepper, seeded & diced
- 1/4 cup panela cheese, diced
- 1 onion, caramelized, then chopped
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon ancho or chipotle chili powder
- 1/2 teaspoon salt
- 1/4 cup flour or Bob's Red Mill All-Purpose Gluten-Free Baking Flour
Instructions
- Caramelize your onions, chop them up, then add them to a good sized mixing bowl.
- Add the sweet potatoes, beans, pepitas, poblanos, and cheeses. Mix well, then add the egg.
- Stir the egg in, followed by the salt and spices.
- Next, work in the flour. Add a little at a time, stirring to combine.
- Heat up 2 tablespoons of cooking oil in a large skillet or cast iron pan over medium heat.
- Mold the mixture into small patties, about 2 to 3 inches across.
- Gently place the patties in the pan, and allow each side to cook until golden brown (about 3 - 5 minutes per side.)
- Drain the patties on a paper towel for a few moments before serving.
These taste great with a little barbecue sauce. We enjoy them with a fresh green salad, but they would also be delcious in wraps and sandwiches. They’d love to be layered with fresh tomato, lettuce, and red onions.