Crispy Quinoa Sweet Potato Fritters
I know I should eat more vegetables, but I’m often not in the mood to crunch on raw carrot sticks and greens. Thankfully, I found an easy workaround: veggie-packed Sweet Potato Fritters! Loaded with fiber, complex carbs, healthy fats, and protein, these crispy fritters are ideal for keeping you satiated and nourished. They’re also portable, kid-friendly, and ideal for snacking, breakfast (or brunch), bowl meals, and beyond! You may use gluten-free flour to absorb excess moisture and allow the fritters to crisp up nicely. Other gluten-free flours such as coconut flour or almond flour may work, but we haven’t tried them and can’t guarantee the results. Alternatively, you may use the regular all-purpose flour.
These Crispy Quinoa Sweet Potato Fritters are easy to make, requiring just 10 ingredients and 30 minutes! Let us show you how it’s done. You will love these fritters! They’re: savory-sweet, crispy, comforting, satisfying, & easy to make! Enjoy them warm or cold (they’re great straight from the fridge) and plain or topped with coconut yogurt, hummus, or garlic dill sauce
Ingredients:
QUINOA
- 2 cups cooked + cooled quinoa (How to Cook Quinoa)
VEGGIES
- 2 cups shredded sweet potato (no need to peel)
- 2 Tbsp avocado or coconut oil, plus more for cooking
- 1/2 cup diced red or white onion (or sub shallot)
- 4 cloves garlic, minced
- 1 healthy pinch each sea salt and black pepper
- 2 cups chopped greens (we prefer spinach)
FRITTERS
- 3 medium eggs, whisked* (organic, pasture-raised when possible)
- 1/2 tsp sea salt, plus more to taste
- 1 tsp curry powder (optional)
- 1/2 cup gluten-free flour blend (if not gluten-free, sub all purpose flour // for grain-free, try arrowroot or potato starch)
FOR SERVING optional
- Sauce (such as coconut yogurt, hummus, or garlic dill sauce)
- Fresh herbs (mint, cilantro, parsley).