Makes about 10 fritters
Ingredients
2 eggs
1 tablespoon paprika
1/2 yellow onion, grated
1 clove garlic, minced
1 teaspoon salt
1 lb sweet potatoes, peeled and grated (about 3 cups grated)
1/2 cup Bobs Red Mill cup for cup gluten free flour
1/2 teaspoon baking soda
Coconut Yogurt Sauce:
1/2 cup coconut yogurt
1 tablespoons chopped mint
juice and zest from 1/2 lemon
1 clove garlic, minced
salt/pepper
Directions
To a medium bowl, add the eggs, paprika, onion, garlic and salt and whisk together. Then add the sweet potato and stir to combine. Next add the flour and baking soda and stir thoroughly.
To a medium saute pan over medium heat, add avocado oil to just over the bottom of the pan. Once the oil is hot, using a 1/4 cup measure, fill with the sweet potato mixture and add the fritters to the hot pan and patting them down with the 1/4 cup measure until about 1/4 inch thick. Four to five fritters will fit in the pan. Do not overcrowd the pan. Cook for about 3-4 mins per side, until browned and then flip and cook another 3-4 minutes on the other side. Once cooked, transfer to a cooling rack inside a baking sheet and sprinkle with salt. Let cool.
For the sauce, combine all the ingredients in a small bowl. Whisk together and serve with the warm fritters!
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